Fresh Hubbard Squash [Pumpkin] Pie

My auntie gave me a huge 10-pound squash that she grew in her backyard, and I was like, how should I consume 10 pounds of squash?! I didn't even know the name of this squash (I thought it was just a bizarre-looking giant pumpkin from another planet), and I didn't know how to look up recipes because I couldn't even get the name right. After doing some research, I came to the conclusion that it is similar to a hubbard squash; I might have been wrong, but the squash needed to be eaten soon. Since, it's October and pumpkin season, might as well try to make a "pumpkin" pie out of it. The unnamed squash finally got its name.

Ingredients for the Pie Crust:

1 1/4 cup flour

1/2 tbsp sugar

1/2 tsp salt

1/2 cup butter, sliced

1/2 cup ice cold water

How to Make Pie Crust:

1. In a bowl, combine flour, sugar, and salt. You can do this by hand.

2. Add butter.

3. Add ice cold water.

4. Mold together into a ball.

5. Put the dough in the refrigerator (or freezer).

Ingredients for the Pie Filling:

1 3/4 cup hubbard squash

1 cup brown sugar

1 tbsp cornstarch

1 egg

1 cup evaporated milk

2 tsp cinnamon

1 tsp ground cloves

1/4 tsp ginger

How to Make Pie Filling:

1. Slice a hubbard squash in half.

 2. Place half a hubbard squash onto a baking sheet lined with aluminum foil. Bake for 1 hour.

3. Let the squash cool completely before processing in a blender.

4. Then, pour the squash puree into a strainer over a bowl. Cover and let drip in refrigerator overnight.  

5. Combine 1 3/4 cup hubbard squash and the rest of the pie filling ingredients in a mixer.

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6. Take out the dough and roll it out on a floured surface. Use your pie pan as a stencil to cut out the dough. Mold the dough into the pie pan.

7. Pour the pie filling into the pie crust.

8. Bake in a 350 degree Fahrenheit oven for 50 minutes.