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Grandma's Sweet Hubbard Squash Custard Pie
Grandma's Sweet Hubbard Squash Custard Pie
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
155 minutes
Delicious custard pie made with hubbard squash, perfect for holiday gatherings.
Ingredients:
  • 2.5 pounds hubbard squash - cut into chunks and seeds removed
  • 0.5 cup firmly packed dark brown sugar
  • 3 large eggs
  • 0.5 cup heavy cream
  • 1.5 teaspoons apple pie spice
  • 0.5 teaspoon salt
  • 2 tablespoons salted butter, softened
  • 1 (9 inch) unbaked pie crust
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) while you cover a large baking sheet with aluminum foil.
  • Place the squash on the baking sheet and roast it in the preheated oven for about 45 minutes until the skin is browned and the flesh is tender. Let it cool before scooping out the flesh with a spoon.
  • Lower the oven temperature to 375 degrees F (190 degrees C).
  • Combine 2 cups of squash in a food processor until smooth. Blend in brown sugar, eggs, cream, apple pie spice, salt, and butter until mixture is smooth.
  • Transfer the creamy squash mixture into the prepared pie crust. Bake until the filling puffs up, typically around 1 hour.

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