Pumpkin Pie with Spiced Pecans

Pumpkin Pie with Spiced Pecans

This pie recipe uses Hubbard squash. The nutty, sweet spicy dimension turns this basic pie into something extraordinary.


Serving Size: 2 Pies

For the Crust:
1 ½ cups butter
4 cups all-purpose flour
Pinch of salt
½ to ¾ cups water

For the Filling:
1 Hubbard squash (approximately 8 lbs.)
1 cinnamon stick
4 large eggs
2 cups Hubbard squash puree
3 cups light cream
2 tbsp. cinnamon
1 tsp. ground ginger
½ tsp. nutmeg
Pinch cayenne
Pinch salt
2 cups pecan
¼ cup of warm honey



1. For the crust, cut butter into small cubes, then mix butter into the flour. Do not over mix. Add the salt. Add the water. Work in with your hands until it comes together. Place in plastic wrap, then place in the refrigerator for thirty minutes. Remove from refrigerator and place on lightly dusted surface. Cut into two pieces, roll out and place in 9” pie tins.
2. For the filling, begin by cutting the squash in half and removing the seeds. Next, place in a roasting pan with a cinnamon stick and 2 cups of water. Cover with aluminum foil. Place in an oven at 400 degrees and roast until it’s soft; approximately 1 hour. Remove from the oven and peel the skin. Place the flesh of the squash in food processor and puree until smooth. Then take the puree place into cheese cloth. Let drain for 2 hours.
3. Combine all remaining ingredients in food processor. Puree until smooth. Pour in 9” pie tins. Bake at 425 degrees for 15 minutes. Lower temperature to 350 degrees and bake for an additional 45 minutes.
4. Lightly coat 2 cups of pecans with ¼ cup of warm honey, cayenne pepper and pinch of salt. Bake in 350 degree oven for about 10 minutes. Serve with whipped cream or vanilla ice cream.