Hubbard Squash Pie

Prep Time
Cook Time
6h 30m
Ready In

"Prep time is long because of a lot of refrigeration time."

Original recipe yields 10 servings


  • 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 1

To make the crust: 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.

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 & Variations

No special items needed.