Grandma's Sweet Hubbard Squash Custard Pie

4.9
(48)

This hubbard squash custard pie 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!

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

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

Directions

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

  2. 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.

  3. Reduce oven temperature to 375 degrees F (190 degrees C).

  4. 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.

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

Nutrition Facts (per serving)

327 Calories
18g Fat
37g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 327
% Daily Value *
Total Fat 18g 24%
Saturated Fat 8g 39%
Cholesterol 98mg 33%
Sodium 328mg 14%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 4%
Total Sugars 14g
Protein 7g
Vitamin C 16mg 79%
Calcium 57mg 4%
Iron 2mg 9%
Potassium 525mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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