This recipe uses Hubbard squash to make a custard-like pie filling for a sweet treat destined to become an annual favorite at family holiday gatherings.
Preparation Time
20 mins
Cooking Time
1 hr 45 mins
Total Time
2 hr 5 mins
Calories
327 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
Step 2
Reduce oven temperature to 375 degrees F (190 degrees C).
Step 3
Arrange squash on the prepared baking sheet.
Step 4
Roast in the preheated oven until skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
Step 5
Place 2 cups squash flesh in a food processor and process until smooth. Add eggs, brown sugar, cream, butter, apple pie spice, and salt; process until smooth. Pour into pie crust.
Step 6
Bake in the preheated oven until filling rises, about 1 hour.
Ingredients
1 (9 inch) unbaked pie crust
3 large eggs
2 tablespoons salted butter, softened
0.5 teaspoon salt
0.5 cup heavy cream
0.5 cup firmly packed dark brown sugar
1.5 teaspoons apple pie spice
2.5 pounds hubbard squash - cut into chunks and seeds removed
