Blue Hubbard Squash Pumpkin Pie Recipe and Soergel’s video
When Jessica Walliser and I worked together on The Organic Gardeners radio show, we would also go to Giant Eagle Market District stores an do cooking demonstrations.
Jessica had came up with a recipe for making pumpkin pie out of blue hubbard squash, something I had never heard about before.
This recipe is not her’s, but there are similarities. I learned from her though, that a blue hubbard squash makes the second best pumpkin pie in the world.
To learn what the best pumpkin pie is, check out this video of my friend Randy Soergel showing how to get one of those ugly squashes open. the recipe is below
Doug’s Easy Blue Hubbard Squash Pumpkin Pie
- Cut a blue Hubbard squash in half and bake for one hour at 350 degrees
- 1 sheet refrigerated pie crust or make your 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
- 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.