My favorite thing about fall/winter squash is the variety! It is almost impossible to get squash fatigue. Butternut, acorn, buttercup, sugar pumpkin, hubbard and more. But today, it’s all about the hubbard..
Hubbard squash in my possession, I knew I had to make pie. This sweet Hubbard Pumpkin Pie contains minimalist ingredients, which allows you to experience the unique flavor and texture of this incredibly dense and silky squash variety. And the color from this squash is a brilliant golden amber with undertones of green and caramel. So pretty before and after you bake it.
I love how a bumpy green, knobby skinned squash can turn into an elegant, cozy dessert. Hubbard squash a la pie, coming up..
Hubbard squash and pie filling before baking..
I love the glossy amber color of this baked pie..
Will the real “canned pumpkin” please stand up. I heard a rumor a few years back, when I was researching pumpkin varieties for making pie, that much of what we know as “pumpkin” in canned pumpkin is actually a mixture of squash varieties – most notably, hubbard squash. So when I spotted a mossy green hubbard squash at Whole Foods I snatched it up and roasted it to creamy tender perfection with a little maple syrup, cinnamon and sea salt.
“the flesh of a hubbard tends to be consistently more dense than the flesh of most pumpkins” – wisegeek.com, hubbard facts
My one squash contributed to : this pie, a soup and an entree (more of those recipes in an upcoming post).
Like all pumpkin – hubbard is rich in vitamins A,K and C – fiber, potassium, iron, and more. Healthy desserts make me happy. Actually this is more than “dessert” – have a chilled slice for breakfast. I love that.
You will notice that this pie is very dense. And silky. The flavor pure and rustic. If you want a pie that is less dense, try adding some Ener-G egg replacer to the blend and see if it fluffs up a bit during the baking process.
Hubbard Pumpkin Pie
vegan, makes 1 pie
4 cups maple-roasted hubbard squash, skin removed (loosely packed)
1 cup butternut squash (or sub with easy canned pumpkin or more hubbard)
1 cup soy milk, plain
3-4 gingersnap cookies
2 tablespoon maple syrup
3 tablespoon vegan buttery spread, softened
½ teaspoon pumpkin pie spice
2 teaspoon ginger powder
½ teaspoon salt (to taste)
1 gingersnap or graham cookie crumb crust (or traditional flour crust)
1. Slice and de-seed your squash. Set in a water-filled roasting bath with flesh exposed at top. I drizzle maple syrup and a bit of olive oil over top the squash. Sea salt too. Roast at 350-400 degrees until tender and creamy. The roasted squash should easily come free from the skin with a spoon.
2. Prepare your crust.
3. In a blender or food processor, add all the pie filling ingredients and blend until silky smooth.
4. Pour into the crust.
5. Bake at 350 degrees for about 35 minutes. Cool before serving or place in fridge to chill.
Serve with a swirl of coconut milk whip on top! Dash of cinnamon.