How to Make Grandma's Sweet Hubbard Squash Custard Pie - A Step-by-Step Guide

Grandma's Sweet Hubbard Squash Custard Pie is a timeless family recipe that has been passed down through the generations. Made with tender Hubbard squash, creamy custard, and warm spices, this pie is a delightful autumn dessert that will fill your home with the cozy scents of the season.

The key to making Grandma's Sweet Hubbard Squash Custard Pie is using fresh, ripe Hubbard squash. This winter squash has a sweet, nutty flavor and a smooth, dense texture that makes it perfect for bak...

Read more

Ingredients

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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 45 mins
  • Additional Time: 30 mins
  • Total Time: 2 hrs 35 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • 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.
  • Reduce oven temperature to 375 degrees F (190 degrees C).
  • 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.
  • Pour squash mixture into pie crust. Bake until filling rises, about 1 hour.
  • Nutrition

    327 cal.

    • Total Fat: 18g
    • Saturated Fat: 8g
    • Cholesterol: 98mg
    • Sodium: 328mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 1g
    • Total Sugars: 14g
    • Protein: 7g
    • Vitamin C: 16mg
    • Calcium: 57mg
    • Iron: 2mg
    • Potassium: 525mg