Reviewed: Apr. 18, 2008

My grandma made this pie every year and it was always a hit! very easy to make - and versatile.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Living Well

Cooking Level: Professional

Home Town: Buffalo, New York, USA

Living In: Abilene, Texas, USA

Reviewed: Oct. 11, 2008

Great!!! I made do with the ingredients I had--butternut squash and evaporated milk but it turned out great. Thanks.

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

smartcookie

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

Reviewed: Oct. 26, 2008

I made this recipe because it was the only hubbard squash recipe listed, and I had obtained one randomly. This tastes like a pumpkin pie, if I had to compare it to something. Very tasty! I used 1tsp of cinnamon and .5tsp nutmeg for the apple pie spice. I also used evaporated milk instead of cream, and it turned out fine. Mashing the squash was good enough, I avoid pureeing whenever possible. Nice to see good squash recipes listed. Thanks!

Was this review helpful? [ YES ]
33 users found this review helpful

Reviewer:

dael

Cooking Level: Intermediate

Reviewed: Sep. 22, 2009

Someone gave me a hubbard squash from their garden. I was told it made delicious pies. So I was thrilled when I found this recipe. The first time I made the pies. I followed the recipe as stated. Not being very much into sweets myself I was happy with the low sugar content of the pies so I knew they'd be fine for anyone on a low sugar diet (ie grandma). However I am in the South and "WE LOVE OUR SWEETS" so the second time I made them for the "not so low sugar crowd" I put in 2 cups of dark brown sugar and 1 cup of white sugar. What a crowd pleaser! Great recipe it's really a 2 in 1 recipe! Thanks

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

amsmith

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.

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Rocky Hill Gal

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: Davis, 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!!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Kelly

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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Irene

Home Town: Redlands, California, USA

Reviewed: Nov. 4, 2010

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

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Terry

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 :)

Was this review helpful? [ YES ]
11 users found this review helpful