Grandma's Sweet Hubbard Squash Custard Pie
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2 1/2 lbhubbard squash - cut into chunks and seeds removed
1/2 cbrown sugar, firmly packed
1/2 cheavy cream
1 1/2 tspapple pie spice
2 Tbspbutter, softened
1(9 inch) unbaked pie crust
How to Make Grandma's Sweet Hubbard Squash Custard Pie
- Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil.
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.
- Reduce temperature setting on oven to 375 degrees. Place 2 cups of squash in a mixer and beat until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth. Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.
- Can be served with whipped cream.