Blue Hubbard Pie With Maple Syrup
Updated Nov. 3, 2022
- Total Time
- 1 hour 20 minutes, plus 1 hour's chill
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups all-purpose flour
- 1teaspoon salt
- 1teaspoon sugar
- 4tablespoons cold, unsalted butter, cut into small pieces
- 3tablespoons cold vegetable shortening
- 3tablespoons ice water
- 1½cups blue Hubbard baked squash puree (see note)
- 4eggs, lightly beaten
- ¾cup pure maple syrup
- ½cup half-and-half
- ½teaspoon salt
- 1teaspoon ground cinnamon
- ½teaspoon ground nutmeg
The Crust
The Filling
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Preparation
- Step 1
To make the crust, combine the flour, salt and sugar in a medium-size bowl. Rub in the butter and the shortening until the mixture resembles coarse meal. Gradually stir in the ice water, being careful not to overwork the dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for 1 hour.
- Step 2
Preheat oven to 400 degrees. Roll out the dough and fit it into a 9-inch pie shell.
- Step 3
To make the filling, whisk all ingredients together until smooth. Scrape into the pie shell and bake for 10 minutes. Reduce the heat to 325 degrees and continue baking until the filling is set, about 50 minutes. Cool. Top with whipped cream sweetened with maple syrup.
- To make the puree, halve and clean the squash and cut into 6-inch pieces. Roast at 400 degrees for about 1 hour. Scoop the flesh from the skin, drain the liquid and pulse in a food processor. One 10-pound squash yields 8 cups of puree.
Private Notes
Comments
This recipe is just delicious and so easy to do. I made it recently for a dinner party and every plate was scraped clean. I am making it again for Thanksgiving! I am even featuring it in my blog this week! https://bellacucinamaria.wordpress.com
1/2 cup maple syrup
Made the filling recipe almost as written (subbed TJs soy beverage for half-and-half). It has a lovely texture and the maple flavor is very nice. The batter seemed a little loose, but the four eggs meant it set well. I like squash pie with a little bit more spice so would use some ginger/clove/allspice next time.
This is my new go-to Thanksgiving pie recipe. It tastes so good with at extra richness from the maple syrup. Now if I could just find blue Hubbard squash with any regularity!
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