Blue Hubbard Pie With Maple Syrup Recipes

HUBBARD SQUASH PIE

Hubbard Squash Pie image

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

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

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 : Calories 316 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 300mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

BLUE HUBBARD PIE WITH MAPLE SYRUP

Blue Hubbard Pie With Maple Syrup image

Provided by Molly O'Neill

Categories dessert

Time 2h20m

Yield One 9-inch pie

Number Of Ingredients 13

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
4 tablespoons cold, unsalted butter, cut into small pieces
3 tablespoons cold vegetable shortening
3 tablespoons ice water
1 1/2 cups blue Hubbard baked squash puree (see note)
4 eggs, lightly beaten
3/4 cup pure maple syrup
1/2 cup half-and-half
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

To make the crust, combine the flour, salt and sugar in a medium-size bowl. Rub in the butter and the shortening until the mixture resembles coarse meal. Gradually stir in the ice water, being careful not to overwork the dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for 1 hour.
Preheat oven to 400 degrees. Roll out the dough and fit it into a 9-inch pie shell.
To make the filling, whisk all ingredients together until smooth. Scrape into the pie shell and bake for 10 minutes. Reduce the heat to 325 degrees and continue baking until the filling is set, about 50 minutes. Cool. Top with whipped cream sweetened with maple syrup.

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