Grandma's Sweet Hubbard Squash Custard Pie

This hubbard squash custard pie 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!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 5 mins
• Calories: 327 Calories

Ingredients

• ½ teaspoon salt
• ½ cup heavy cream
• 1 (9 inch) unbaked pie crust
• 3 large eggs
• 2 tablespoons salted butter, softened
• 2 ½ pounds hubbard squash - cut into chunks and seeds removed
• ½ cup firmly packed dark brown sugar
• 1 ½ teaspoons apple pie spice

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.

Step 2

Arrange squash on the lined baking sheet. 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 3

Reduce oven temperature to 375 degrees F (190 degrees C).

Step 4

Place 2 cups of squash in a food processor and process until smooth. Add brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.

Step 5

Pour squash mixture into pie crust. Bake until filling rises, about 1 hour.