The other day I received some pureed Hubbard Squash from my mom (she got the whole squash from a friend). We tasted it after she cooked it down, it had a sweeter taste to it, unlike a pumpkin. I had the idea that I would try and make a pumpkin pie from it. I cannot stand pumpkin at all ... except maybe the occasional slice of pumpkin bread with melty chocolate chips. Note I majorly adapted this recipe...if you want the un-adapted version, be sure to click on the link. I recommend trying it the way I made it too. I loved this recipe.
Walnut-Streusel Pumpkin Pie
adapted from: http://www.tasteofhome.com/Recipes/Walnut-Streusel-Pumpkin-Pie
Single pie-crust (used store bought)
1 3/4 cup pureed Hubbard Squash
1 can (14oz) sweetened condensed milk
1 T flour
1/2 t salt
1 1/2 t ground cinnamon
1/4-1/2 t ground ginger
sprinkle ground nutmeg
1/2 cup old fashioned oats
1/2 cup brown sugar
1/2 t cinnamon
4 T butter, melted
1/2 cup dried cranberries
Grease a deep dish pie plate. Place pie crust in...flute eggs. In a large bowl combine squash, milk, eggs, flour, salt, cinnamon, ginger and nutmeg. Pour into prepared crust.
For the topping, combine all ingredients except for dried cranberries. Fold in the cranberries after other ingredients are well moistened. Sprinkle topping all over pie (before baking).
Cover edges of pie pan with foil (to prevent burning). Bake at 400 for 15minutes. Lower heat and bake for another 50-60 minutes until knife comes out clean when poked in the center.
Remove foil. Cool on rack. Serve within 2 hours or refrigerate until serving time. Keep refrigerated when storing.