Nov 16, 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.....
—HSILCOX
