Indulge in the taste of autumn with our blue hubbard pie drizzled with maple syrup. Blue hubbard is a flavorful winter squash, perfect for this seasonal dessert. Baked into a golden crust and finished with rich maple syrup, it embodies the warmth of fall. Enjoy it as a comforting finale or with a cup of tea on a crisp evening, capturing the essence of the harvest season in every bite.

Blue Hubbard Pie with Maple Syrup

NY Times Magazine
Delight in a Blue Hubbard pie adorned with maple syrup, a delectable creation from your garden's harvest. Revel in the sweet embrace of autumn's finest flavors.
Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Course Dessert


The Crust

  • 1.25 cups all-purpose flour
  • 1 tsp sugar
  • 4 Tbsp cold, unsalted butter (cut into small pieces)
  • 3 Tbsp cold vegetable shortening
  • 3 Tbsp ice water

The Filling

  • 1.5 cups Blue Hubbard baked squash puree (see notes)
  • 4 eggs, lightly beaten
  • 3/4 cup pure maple syrup
  • 1/2 cup half-and-half
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg


The Crust

  • 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.
  • After chilling, preheat oven to 400 degrees. Roll out the dough and fit it into a 9-inch pie shell.

The Filling

  • 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.


Note: 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.
This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

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