Hubbard Squash Pie
Recipe: #29732
June 17, 2018
Categories: Desserts, Eggs, Squash, Thanksgiving, Oven Bake, Vegetarian, Pies, Kosher Dairy, more
"Prep time is long because of a lot of refrigeration time."
Ingredients
- FOR THE CRUST
-
-
-
-
-
-
-
-
-
- FOR FILLING
-
-
-
-
-
-
-
-
-
-
-
- FOR WHIPPED CREAM
-
-
-
-
Nutritional
- Serving Size: 1 (275.2 g)
- Calories 660.5
- Total Fat - 42 g
- Saturated Fat - 21.4 g
- Cholesterol - 179.1 mg
- Sodium - 444.3 mg
- Total Carbohydrate - 65.3 g
- Dietary Fiber - 2.8 g
- Sugars - 40.1 g
- Protein - 8.7 g
- Calcium - 110.3 mg
- Iron - 2 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Step by Step Method
TO MAKE THE CRUST
Step 1
In a food processor combine the flour and salt. Cut in the butter using on/off turns until mixture resembles coarse meal. Blend in walnuts , sugar, yolk and peel using on/off turns. Combine orange juice and water. With machine running add liquid through feed tube and mix until dough starts to come together; DO NOT FORM BALL. Gather dough into a ball, flatten into a disc. Wrap in waxed paper and refrigerate for one hour or up to 2 days.
Step 2
Roll dough out on a lightly floured board to thickness of 1/4 inch. Fit into a 10 inch glass pie pan. Bring dough up over outer edges; tuck under and crimp decoratively. Chill uncovered until firm (2 hours or cover with waxed paper and chill overnight).
Step 3
To make the filling: Halve the squash and remove seeds. Steam until tender (20-30 minutes). Cool slightly , then scoop out pulp. Puree pulp in processor (the finished pulp should retain some texture and measure 2 1/2 cups). Cool to room temperature or cover and refrigerate overnight.
Step 4
Preheat oven to 425 degrees F. Using a wooden spoon, stir squash, brown sugar, molasses and spices (ginger - nutmeg) in a large bowl until blended. Whisk cream, eggs and flour in another bowl until smooth. Blend cream mixture into the squash.
Step 5
Set pie shell on baking sheet and place in oven. Pour filling into shell. Bake 15 minutes. Reduce oven temperature to 325 degrees F and continue baking until center is firm and puffed (40-50 minutes). Turn oven off and let pie cool in oven with door ajar.
TO MAKE THE WHIPPED CREAM
Step 6
To make the whipped cream: Beat cream until soft peaks form. Add bourbon, sugar and vanilla and continue beating until cream mounds gently. Spoon into pastry bag fitted with a star tip. Pipe decoratively onto center of pie.
Tips
No special items needed.