“Hubbard squash is sweeter and heartier than pumpkin, and one year, we got a Hubbard to grow to 27 pounds! We made many of these pies that year. You can easily substitute Butternut Squash with great results--this pie will turn out more delicately flavored. Serve either one cold from the refrigerator or slightly warm. Whipped cream, with a dash of nutmeg, makes it extra special.”

Ingredients Nutrition


  1. 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.
  2. 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.
  3. To make the custard: Combine the squash puree with the remaining ingredients (except for the pie crusts!) and whisk until smooth.
  4. Pour the custard into the pie shell.
  5. Bake until the custard is "puffed up" but still shows a wet spot in the center, about 55 minutes. Cool.
  6. 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.
  7. Serve with fresh whipped cream.

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