Rating: 5 stars 4.8
47 Ratings
  • 5 star values: 44
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 1

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!

Recipe Summary

prep:
20 mins
cook:
1 hr 45 mins
additional:
30 mins
total:
2 hrs 35 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 Facts

327 calories; protein 6.9g; carbohydrates 36.9g; fat 18.4g; cholesterol 97.8mg; sodium 328.4mg. Full Nutrition
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