Grandma's Sweet Hubbard Squash Custard Pie

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Ingredients

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

Directions

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

  2. 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.

  3. Remove flesh from squash using a spoon.

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

  5. Place 2 cups of squash in a food processor and process until smooth.

  6. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.

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

Source

Recipes Courtesy of Living Well

Tags

squash