Grandmas Sweet Hubbard Squash Custard Pie Recipes

GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE

Grandma's Sweet Hubbard Squash Custard Pie image

This 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!

Provided by Colleen Mitchell

Categories Fruits and Vegetables Vegetables Squash

Time 2h35m

Yield 8

Number Of Ingredients 8

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

Steps:

Preheat oven to 400 degrees F (200 degrees C). 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 F (190 degrees C).
Place 2 cups of squash in a food processor and process 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.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 36.9 g, Cholesterol 97.8 mg, Fat 18.4 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.8 g, Sodium 328.4 mg, Sugar 13.5 g

GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE

Grandma's Sweet Hubbard Squash Custard Pie image

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

Provided by Kathie Carr

Categories Pies

Time 1h45m

Number Of Ingredients 8

Ingredients

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

Steps:

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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