Reviewed: Oct. 27, 2011

Yummy. Made it just like the recipe, but also made my own crust. First time making a pie for me, and it was a success.

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Reviewer:

Reviewed: Aug. 27, 2011

LOVED this pie!! This will be my ultimate go-to "pumpkin" pie recipe from now on. The flavor and smooth texture was amazing! I had some buttercup squash that I had previously roasted, mashed, and frozen. Just grabbed a 2 cup bag of squash (thawed, of course), and tossed it in the blender with the rest of the ingredients, just as listed. Buttercup squash is a bit drier and finer textured than regular ol' pumpkin, so this pie had a wonderful smooth texture. Also, buttercup squash is sweeter than most other winter squashes and pumpkins, so I stuck with the 1/2 cup sugar and it was just perfect. Anything more would have been too sweet. The apple pie spice was great in this pie, rather mild and to me it really fits the late summer/early fall season. When I make this pie around Thanksgiving and Christmas, I'll probably use pumpkin pie spice.

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krisdez

Reviewed: Nov. 15, 2010

I'm giving this recipe five stars because the reservations I describe are not its fault. This is the first pie I've made from a "raw" squash, always having used canned pumpkin before. I was happy with the result. Flavor and texture were fine (although the pies cracked -- like a cheescake. My "reservations" are simply that the resulting pie is really no better than with the canned stuff! Roasting the squash and extracting the pulp was not all that difficult -- but not as easy as opening a can, for the same results! One change I did make was to substitute a mix of pumpkin-pie spices (cinnamon, nutmeg, cloves, and ginger) for the called-for apple-pie spice. Although I suspect that apple-pie spice and pumpkin-pie spice are similar, I just could not bring myself to use apple-pie spcies in what is essentially pumpkin pie. I don't recall any reviewers commenting on the spice -- maybe the comments are there (just didnt see 'em). I do wonder if the apple-pie spice would somehow have worked with the hubbard squash in some special way.....

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Reviewer:

HSILCOX

Cooking Level: Expert

Home Town: Kennedyville, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Nov. 5, 2010

Awesome pie!! Everyone loved this pie!

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American

Cooking Level: Intermediate

Reviewed: Nov. 4, 2010

This is almost exactly like my mom's recipe. She has been making it for years (me, only two but I still think of it as mine). I love this pie. I spice it just like pumpkin pie, and no one can tell the difference until I tell them. We call it pumpkin pie, and this is the only version we make at thanksgiving! I use condensed milk instead of cream, and white sugar instead of brown. It's creamier than pumpkin, which makes it better :)

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Reviewer:

BLyn

Cooking Level: Intermediate

Living In: Sandy, Utah, USA

Reviewed: Nov. 4, 2010

This pie is awesome. I love squash way better than pumpkin. Thank you for this recipe.

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Reviewer:

Terry

Reviewed: Oct. 8, 2010

I was having a meeting with co-workers so I made this the nite before and brought it in for our meeting and it was the rave about. My family also loved it. My husband wants to use this instead of our pumpkin pie receipe we usually use. It has now become one of our family fav's. thanks for the recipe.

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Irene

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Home Town: Redlands, California, USA

Reviewed: Apr. 7, 2010

I never really find the time to go back and review recipes after I've made them... but this pie was SO GOOD I couldn't help but give it some 5 star respect!!!

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Reviewer:

Kelly

Reviewed: Jan. 26, 2010

A very lightly sweet, dense, nicely flavored pie. I used evaporated milk to reduce fat and topped it with a sugar free whipped topping. My husband, who isn't a fan of squash and tried it almost reluctantly, really liked it!

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Reviewer:

Rocky Hill Gal

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: Davis, California, USA

Reviewed: Oct. 12, 2009

As most of the reviewers for this one I came about a hubbard squash by inheritance. This is somewhat like a pumpkin pie but its darker and the taste is a bit different. Its not real sweet but sweet enough to be enjoyable. We really liked it. Under the circumstances I inherit another one of the squashes this is the first thing I will make with it.

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