Blue Hubbard has long been used for pies in New England because
of its wonderful aroma and light, fresh flavor. It has very firm
flesh, similar to a sweet potato that cooks up well in a pie. The
Chai Tea gives this pie a unique flavor that really evokes the
holiday season. I also use less sugar so the flavor of the Hubbard
can really show through. Be sure to get a tea brand that uses coriander
and black pepper in their tea.
1 1/2 C pureed Blue Hubbard squash
2/3 C brown sugar
1 teaspoon all-purpose flour
1 cup cream
1/2 teaspoon vanilla extract
2 bags black chai tea
1 unbaked pastry shell (9-inch)
Bake the Blue Hubbard in a 300 oven for 25 minutes.
Cool and peel, then dice the pumpkin.
Cook pumpkin in 2 cm of water with a top over medium heat for 15 minutes.
Be sure pumpkin is not watery or runny, if so increase heat and remove top.
Puree pumpkin and measure out 1 1/2 cups.
Mix rest of ingredients into puree including contents of tea bags.
Bake at 400° for 15 minutes; reduce heat to 350° and bake about
35 minutes longer, or until center is set.