Hubbard Squash Pie From Scratch Recipes

HUBBARD SQUASH PIE

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.

BUTTERNUT SQUASH PIE

Steps:

• Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
• Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
• Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
• Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
• While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
• Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
• Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
• Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.

BUTTERNUT SQUASH PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.

SQUASH PIE

Steps:

• Line a 9" pie pan with pie crust.
• Mix all of the listed ingredients, and beat well.
• Pour into pie crust.
• Bake at 450 for 10 minutes.
• Reduce heat to 300 and bake until pie is done.
• (Stick a knife down in the middle of the pie, if it pulls out clean, it's done).
• This will take roughly another 45 minutes.

BLUE HUBBARD SQUASH PIE

Steps:

• Sift the flour, salt and baking powder and place into a food processor.
• Add the lard and the butter.
• Pulse until the lard and butter are mixed well and form a fine texture.
• Turn the processor on low and add one tablespoon of water at a time.
• When the mixture just starts to come together and you can form a dough, stop adding the water. (you may not need to use all the water)
• Place the mixture on a cool surface and form a dough ball. Cut in half and form a round disc out of each half.
• Cover each disc with plastic and place in the refrigerator for no less than one hour. (Preferably over night)
• When ready to use, take the dough out of the refrigerator and allow to come to room temp for at least 15 minutes. Place a dough ball on a lightly floured surface and gently roll into a 10 inch round with a rolling pen.
• Wrap the dough over the rolling pen and place onto the pie pan.
• Press the dough into the pie pan and tuck the edges under, over the lip of the pan.
• Poke holes in the bottom of the crust with a fork several times.
• Crimp the edges into a uniform shape all the way around the edge of the pan.
• Repeat steps for rolling and placing the dough with the second disc of dough into another pie pan.
• Place pie pans with dough in refrigerator until ready to assemble the pies.
• Cut the squash in half and remove the seeds and stringy fibers.
• Place the halves on a baking sheet, cut side up and bake until tender. (a knife should easily glide through the flesh)
• Baking times will vary according to the size of your squash. (can be between an hour and two hours)
• Allow the squash to cool. Peel the skin off and discard. Cut the squash into chunks.
• Place the squash in a food processor and pulse until smooth.
• It may be necessary to strain excess liquid off after you puree the squash. (A fine mesh strainer will work for this)
• Turn oven temperature up to 450 degrees F. and remove pie pans with dough from the refrigerator.
• In a large bowl, mix together all of the filling ingredients.
• Pour half of the mixture into each pie crust.
• Place the pies on a rack in the middle of the oven and bake for 15 minutes.
• Turn the heat down to 325 degrees F. and bake an additional 30 minutes.
• Test doneness by poking a toothpick or knife into the pie about an inch from the crust edge. It should come out clean. If not, bake 2 to 3 minutes more until the toothpick comes out clean.
• Cool pies completely.
• Slice and serve with fresh whipped cream.

HUBBARD SQUASH PIE

Steps:

• Cut squash into pieces that will fit on a foil-lined tray in your oven. Place the squash pieces on the foil, flesh side up, and rub the flesh with a mixture of the 3 tablespoons butter, 2 tablespoons brown sugar, and orange juice. Turn the squash over, flesh side DOWN, and bake at 400 degrees for 45 minutes until skin is blistered and flesh is tender. When cooled, the flesh is easily scraped from the skin. Whirl the squash in a food processor to make 2 cups of puree.
• Lower oven temperature to 375°F, and also lower the oven rack to its lowest position. Line a 9 inch pie pan/dish with the unbaked crust and crimp the edges.
• To make the custard: Combine the squash puree with the remaining ingredients (except for the pie crusts!) and whisk until smooth.
• Pour the custard into the pie shell.
• Bake until the custard is "puffed up" but still shows a wet spot in the center, about 55 minutes. Cool.
• Decorate the outside edge with pecan halves. If you have any leftover pie pastry after lining the pie dish, roll it out about 3/8" thick and use a cookie cutter to cut shapes. I bake these at the end of the pie's baking time (last 5 minutes?) to decorate the center of the pie with as soon as it leaves the oven.
• Serve with fresh whipped cream.

HUBBARD SQUASH PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and arrange squash chunks, flesh-side up, on the baking sheet.
• Whisk butter, 3 tablespoons brown sugar, and orange juice together in a bowl until smooth; pour over squash and toss to coat.
• Bake in the preheated oven until the skin is blistery and flesh is tender, about 45 minutes. Scrape flesh from the skin, discarding skin. Blend flesh in the food processor until smooth. Measure 2 cup squash puree, reserving the rest for another use.
• Lower oven temperature to 375 degrees F (190 degrees C) and move lowest rack to lowest possible position.
• Blend 2 cups squash puree, eggs, 1/2 cup brown sugar, cream, allspice, cinnamon, ginger, and salt in a blender or using a whisk until mixture is smooth. Press pie crust into a pie plate and pour squash mixture into crust.
• Bake in the preheated oven until pie is puffed with a small wet spot in the center, 50 to 60 minutes.

GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
• Reduce temperature setting on oven to 375 degrees F (190 degrees C).
• Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
• Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.

GRANDMA WILLIAMS' SQUASH PIE

Steps:

• Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.
• Preheat the oven to 350 degrees F.
• Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.
• Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.

WINTER SQUASH PIE

Steps:

• Preheat the oven to 375 degrees F. Cut the squash in half, sprinkle both halves with the salt and sugar, and dot with 2 tablespoons butter. Bake in a casserole for one hour or until tender. Remove from oven and let cool. (Note: The squash can be roasted and scooped from the skin 3 days in advance.)
• Put the flour onto a clean surface or into a large bowl and make a well in the center. To the well, add the salt, the sugar, the butter, and 1 tablespoon cold water (add more if needed). With your fingertips, push the flour and butter together until large clumps form. Scoop the mixture together and with the heel of your hand, push until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour, or freeze for up to 2 weeks.
• Dust a clean surface with flour; with the end of a rolling pin, pound the chilled dough into a large disc.
• Roll the dough to fit an 11-inch pie plate: start from the center and roll away from yourself. Transfer the dough to the pie plate and gently press the dough into the plate and chill for at least 30 minutes. Preheat oven to 350 degrees F.
• Place a large piece of parchment over the dough and weigh it down with pie weights or dried beans. Bake until the edges are golden brown, 15-20 minutes, rotating once. Remove from the oven, pour the beans into a heat-proof pan, and cool the crust. (Note: The crust can be rolled out and pre-baked up to 3 days in advance. After cooling, cover with plastic wrap or foil and store at room temperature.)
• For the filling, remove and discard the seeds from the cooked squash. Scoop the flesh into a large bowl. Add the cream, eggs, brown sugar, nutmeg, cinnamon, allspice, pinch of salt, lemon zest, and the remaining 2 tablespoons of butter. Whisk to combine, leaving the squash chunky.
• Pour the mixture into the pie crust. Bake until the custard is set and golden-brown, 40-50 minutes.
• Let cool and serve with cinnamon-flavored whipped cream.