Butterscotch Blue Hubbard Squash Pie

This pie will work with any squash puree you have on hand. I make it with Blue Hubbard as they are typically so big I need many recipes on hand to use it all up
By / Photography By Jennifer Bakos | December 30, 2016

Ingredients

  • One 9-inch single pie crust, par-baked
  • 6 tablespoons unsalted butter
  • ¾ cup demerara sugar
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
  • 1 cup whole milk
  • 2 eggs plus 2 egg yolks
  • ½ teaspoon kosher salt
  • 1⅔ cups Blue Hubbard squash puree
  • ½ teaspoon ground cardamom
  • 2 teaspoons fresh lemon juice
  • Crushed pistachio and whipped cream for serving

Preparation

Preheat oven to 350°. Place the par-baked pie shell on a rimmed baking sheet.

In a heavy-bottomed skillet, melt the butter over medium-low heat. The butter will foam, turn golden, and then nut brown. Whisk in demerara sugar and 2 tablespoons of water. Continue simmering and stirring until the caramel begins to darken (about 3-5 minutes). Slowly add heavy cream, whisking all the while until the mixture is smooth. Cool for 10 minutes. Stir in the vanilla.

In a large measuring cup, whisk together milk, eggs, yolks, and salt. In the bowl of a food processor, pulse together squash, cardamom, and lemon juice. With the machine running on low, slowly add the cooled butterscotch and then milk and egg mixture.

Strain the filling through a fine-mesh sieve into the prebaked shell. Bake on the middle rack of the oven for 45 to 55 minutes, rotating 180 degrees when the edges start to set. The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly as it will continue to cook and then set after the pie is removed from the oven. Cool completely. Serve with sweetened whipped cream and chopped pistachios.

Ingredients

  • One 9-inch single pie crust, par-baked
  • 6 tablespoons unsalted butter
  • ¾ cup demerara sugar
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
  • 1 cup whole milk
  • 2 eggs plus 2 egg yolks
  • ½ teaspoon kosher salt
  • 1⅔ cups Blue Hubbard squash puree
  • ½ teaspoon ground cardamom
  • 2 teaspoons fresh lemon juice
  • Crushed pistachio and whipped cream for serving
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