Real Recipes From Real Home Cooks ®

grandma's sweet hubbard squash custard pie

(1 rating)
Recipe by
Kathie Carr
North Liberty, IN

One of my Grandma's recipes. She made everything taste good.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 1 Hr 30 Min

Ingredients For grandma's sweet hubbard squash custard pie

  • 2 1/2 lb
    hubbard squash - cut into chunks and seeds removed
  • 1/2 c
    brown sugar, firmly packed
  • 3 lg
  • 1/2 c
    heavy cream
  • 1 1/2 tsp
    apple pie spice
  • 1/2 tsp
  • 2 Tbsp
    butter, softened
  • 1
    (9 inch) unbaked pie crust

How To Make grandma's sweet hubbard squash custard pie

  • 1
    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.
  • 2
    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.
  • 3
    Can be served with whipped cream.

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