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Hubbard Squash Pie

My mom made this pie—never pumpkin—each Thanksgiving, and everyone looked forward to it. I have fond memories of my dad cutting up a hulking big blue Hubbard squash on the kitchen counter and cooking it in order for Mom to make the pies. A more manageable butternut squash will deliver an equally delicate-tasting pie! —Patti Ann Christian, Ararat, North Carolina
  • Total Time
    Prep: 15 min. Bake: 55 min.
  • Makes
    8 servings


  • 1 sheet refrigerated pie crust
  • 1 large egg
  • 1-1/2 cups mashed cooked Hubbard or butternut squash
  • 1 can (12 ounces) evaporated milk
  • 1 cup sugar
  • 2 tablespoons molasses
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Optional: Sweetened whipped cream and additional ground nutmeg


  • Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk together egg, squash, milk, sugar, molasses, cornstarch and salt. Pour into the crust; sprinkle with nutmeg.
  • Bake pie on a lower oven rack 10 minutes. Reduce oven setting to 325°; bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with sweetened whipped cream and additional ground nutmeg.
Nutrition Facts
1 piece: 316 calories, 10g fat (5g saturated fat), 42mg cholesterol, 300mg sodium, 51g carbohydrate (34g sugars, 1g fiber), 5g protein.

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  • choy
    Sep 30, 2020

    This recipe is the same as my mother’s as well. She only used Hubbard squash for her ‘pumpkin’ pies....delicious and missed. Her grandson would smash the big squash in a pillowcase off the back of his pickup truck to break it up for baking. After baking she would scrape out the squash from the shell and make pies or freeze in containers for the winter.