December 30, 2008

Blue Hubbard Pie

Blue Hubbard Pie

1 blue hubbard squash, baked and pureed (see below) - 15 ounces of puree will be needed for one pie

3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
2 eggs
1 can (12-ounce) evaporated milk

1 10" pie crust

Preheat oven to 400 degrees. Cut the hubbard squash into several large chunks and arrange on jelly roll pan. Spritz with olive oil. Bake for 45 minutes or until fork easily pierces flesh. Scoop flesh from peel, and puree.

Prepare pie crust in 9" pie pan.

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in squash puree and spice mixture. Gradually stir in evaporated milk. Pour pie filling mixture into shell.

Bake in 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours.

Notes: The blue hubbard squash was another product of this summer's farmer's market. By reputation, the blue hubbard squash makes a better pumpkin pie than pumpkin. According to tasters, the pie sure seemed to prove the case. This was my first pumpkin pie.

from : The hubbard squash is said to have a mysterious origin, possibly named after a Mrs. Elizabeth Hubbard in the 1840s, who gave seeds of it to friends, thus increasing its popularity. It is not known exactly where the hubbard was first grown, but most winter squash varieties are known to be New World foods. This particular variety is often tear-shaped, and like the pumpkin can grow quite large. Some reach 50 pounds (22.68 kg) in weight.

Posted by Jennifer at December 30, 2008 6:58 PM | TrackBack

The blue hubbard did indeed make a really tasty pie, and it was fun to hack the squash itself to bits.

Posted by: Michael at January 4, 2009 11:29 AM

i would like to print the recipe

Posted by: randy at November 14, 2011 8:49 PM

What is the measurement for the hubbard puree?
You list 15 oz., is the approximately 2 cups??

Posted by: Pat O. at November 23, 2013 12:24 PM
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