Blue Hubbard “Pumpkin” Pie

 As promised here are the results of my blue hubbard experiment. Blue hubbard makes pie that tastes exactly like pumpkin pie. It is pretty delicious. I followed the directions given here. I know nothing about the blog I just linked except that they have a great pie recipe.

The rinsed blue hubbard awaits its cleaving.

The knife has entered its side! It took a good 10 minutes to wedge this big guy open. This is my large chopping knife.

The inside looks like a squash to me!

Artsy shot.

Pulpy, seedy insides.

Further chopping. This photo was take by G.

One half of the hubbard ready to roast for 45 minutes (right), while the other half awaits its fate (left).


After both halves were roasted and cooled. I spooned/scraped out as much of the insides as would come out and then pureed in my blender about 1/3 cup at a time. I ended up with 6 lbs of puree. Each pie takes 15 oz. of puree. That means I can make 6 pies out of this monster, or 12 loaves of “pumpkin” bread, or some of each… TIP: If you are going to try this at home, a food processor would handle the hubbard flesh much more easily than the blender. When I made the pie, I re-pureed the squash with the eggs for the pie. It came out super smooth.
My two homemade pie crusts awaiting filling. I use the recipe in the Joy of Cooking, 75th Anniversary Edition.

The small mortar and pestle from the set of three given to me by my sweet husband for my birthday. This was the first time I got to use it.

Once I needed whole cloves and ground cloves, so I just bought whole and decided to grind my own cloves. Here are cloves awaiting grinding.


The pies ready to bake.

Delicious pie and a three year olds’ hair.

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