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Hubbard squash pie Recipe

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This recipe for Hubbard squash pie is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. cooked squash
2 1/2 tsp. pumpkin pie spice
1/2 c. sugar
1/4 tsp. salt
1 c. sour cream
3 egg yolks and whites separated
1/4 c. more sugar
1 1/2 c. heavy cream
1 1/2 T. sugar
1/2 tsp. vanilla

Directions:
Directions:
Measure out 1 1/2 c. cooked squash. In a food processor or blender, mix together 1/2 c. sugar, pumpkin pie spice and 1/4 tsp. salt. When well mixed, add 1 c. sour cream and 3 egg yolks, reserving whites in a mixer bowl. Preheat to 375º.
Turn squash and sour cream mix into a pot and cook gently, stirring well until slightly thickened.
Beat egg whites until they form soft peaks, then sprinkle in 1/4 c. sugar and beat until stiff, but not dry. Fold egg whites into squash mixture, then turn into unbaked pie shell. Bake 40-45 min. or until puffed and brown. Let cool, cover with whip cream.

Personal Notes:
Personal Notes:
You can substitute any kind of squash in a pumpkin pie recipe. Hubbard is particularly sweet.

 

 

 

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