Delicious and Creamy Hubbard Squash Pie Recipe

Indulge in the rich and creamy flavors of our homemade Hubbard Squash Pie. Made with fresh hubbard squash, warm spices, and a flaky pie crust, this dessert is perfect for autumn gatherings and holiday celebrations. The velvety smooth filling is lightly sweetened, allowing the natural flavors of the squash to shine through. Serve it warm with a dollop of whipped cream for a truly comforting treat.

Ingredients

• 2 cups cooked and mashed hubbard squash
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 eggs, beaten
• 1 cup evaporated milk
• 1 unbaked 9-inch pie crust

Directions

1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, combine the mashed hubbard squash, sugar, cinnamon, ginger, nutmeg, and salt. Mix well until all the ingredients are fully incorporated.
3. Add the beaten eggs and evaporated milk to the squash mixture. Stir until smooth and well combined.
4. Pour the mixture into the unbaked pie crust, spreading it evenly.
5. Bake the pie in the preheated oven for 15 minutes.
6. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the center is set.
7. Remove the pie from the oven and let it cool completely on a wire rack.
8. Once cooled, refrigerate the pie for at least 2 hours before serving.
9. Garnish with whipped cream, if desired, before serving.

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