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Recipe – Brown Sugar Hubbard Squash Pie

  • Author: Mavis Butterfield



2 cups prepared Hubbard squash
1/2 cup brown sugar {I used light brown sugar}
3 large eggs
1/2 cup heavy cream
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/2 cups all-purpose flour
2/3 cup vegetable shorting
1 teaspoon salt
6 tablespoons cold water


  1. Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch.
  2. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
  3. When the pie crust is almost done chilling, combined all the ingredients for the custard in a large mixing bowl or give it a whirl in a blender until smooth.
  4. Then remove the pie crust from the refrigerator, roll out 1 crust and line a pie plate with it and crimp the edges of the crust.
  5. Roll out the second pie crust to 1/4″ and using a leaf shaped cookie cutter cut 12 dough leaves out.
  6. Brush the dough leaves with an egg wash {1 egg, 1 tablespoon water} and set aside.
  7. Brush the top 2″ of of the pie crust with an egg wash as well.
  8. Pour custard filling into the crust lined pie plate and add dough leaves around the edges and one in the center as well.
  9. Bake at 375 degrees for 50- 55 minutes or until the center of the pie is set.
  10. Carefully remove the pie from the oven ans let it cool.
  11. Serve this baby with a giant scoop of vanilla ice cream or whipping cream. Whichever you prefer.