Grandma's Sweet Hubbard Squash Custard Pie

Grandma's Sweet Hubbard Squash Custard Pie

21
Living Well 7

"This recipe was handed down from my Grandma. I have tweaked it to spice it up some! It is a unique addition to any Thanksgiving celebration and holds its own against pumpkin pie any day!"

Ingredients

2 h 35 m servings 327 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  2. Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
  3. Reduce temperature setting on oven to 375 degrees F (190 degrees C).
  4. Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
  5. Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.
  • profile image

Your rating

Cancel
Submit

Reviews

21
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I made this recipe because it was the only hubbard squash recipe listed, and I had obtained one randomly. This tastes like a pumpkin pie, if I had to compare it to something. Very tasty! I us...

As most of the reviewers for this one I came about a hubbard squash by inheritance. This is somewhat like a pumpkin pie but its darker and the taste is a bit different. Its not real sweet but sw...

Great!!! I made do with the ingredients I had--butternut squash and evaporated milk but it turned out great. Thanks.