Grandma's Sweet Hubbard Squash Custard Pie

Grandma's Sweet Hubbard Squash Custard Pie

19 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    1 h 45 m
  • Ready In

    2 h 35 m
Living Well
Recipe by  Living Well

“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!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  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.

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Reviews (19)

Rate This Recipe
dael
38

dael

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 used 1tsp of cinnamon and .5tsp nutmeg for the apple pie spice. I also used evaporated milk instead of cream, and it turned out fine. Mashing the squash was good enough, I avoid pureeing whenever possible. Nice to see good squash recipes listed. Thanks!

ladybuggs5224
23

ladybuggs5224

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 sweet enough to be enjoyable. We really liked it. Under the circumstances I inherit another one of the squashes this is the first thing I will make with it.

smartcookie
22

smartcookie

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

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 327 cal
  • 16%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 36.9 g
  • 12%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

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