Name: Hubbard Squash Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 sheet refrigerated pie 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Hubbard Squash Pie

1. 1 sheet refrigerated pie crust -

2. 1 large egg -

3. 1-1/2 cups mashed cooked Hubbard or butternut squash -

4. 1 can (12 ounces) evaporated milk -

5. 1 cup sugar -

6. 2 tablespoons molasses -

7. 1 tablespoon cornstarch -

8. 1/2 teaspoon salt -

9. 1/4 teaspoon ground nutmeg -

10. Optional: Sweetened whipped cream and additional ground nutmeg -

How to cook deliciously - Hubbard Squash Pie

1. Stage

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.

2. Stage

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.