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.

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 20 minutes mins

Course Dessert

Ingredients

  

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

Instructions

 

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.

Notes

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.