-
-
My review
Grandma's Sweet Hubbard Squash Custard Pie
13
Colleen Mitchell
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h 35 m servings 327Original recipe yields 8 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3240 Ratings
-
-
-
-
-
Most helpful positive review
10/26/2008
I made this recipe because it was the only hubbard squash recipe listed, and I had obtained one randomly. This tastes like a pumpkin pie, if I had to compare it to something. Very tasty! I us...
Most helpful critical review
10/11/2014
1/2 cup of brown sugar and 1/2cup of heavy cream are both obviously wrong. Even with 2 and 1/2 cups of evaporated milk this won't make custard. And I think it was meant to be 1 AND 1/2 cups of ...
Most helpful
Most positive
Least positive
Newest
10/26/2008
I made this recipe because it was the only hubbard squash recipe listed, and I had obtained one randomly. This tastes like a pumpkin pie, if I had to compare it to something. Very tasty! I us...
10/12/2009
As most of the reviewers for this one I came about a hubbard squash by inheritance. This is somewhat like a pumpkin pie but its darker and the taste is a bit different. Its not real sweet but sw...
10/11/2008
Great!!! I made do with the ingredients I had--butternut squash and evaporated milk but it turned out great. Thanks.
11/4/2010
This is almost exactly like my mom's recipe. She has been making it for years (me, only two but I still think of it as mine). I love this pie. I spice it just like pumpkin pie, and no one can te...
9/22/2009
Someone gave me a hubbard squash from their garden. I was told it made delicious pies. So I was thrilled when I found this recipe. The first time I made the pies. I followed the recipe as stat...
11/15/2010
I'm giving this recipe five stars because the reservations I describe are not its fault. This is the first pie I've made from a "raw" squash, always having used canned pumpkin before. I was ha...
1/26/2010
A very lightly sweet, dense, nicely flavored pie. I used evaporated milk to reduce fat and topped it with a sugar free whipped topping. My husband, who isn't a fan of squash and tried it almos...
8/27/2011
LOVED this pie!! This will be my ultimate go-to "pumpkin" pie recipe from now on. The flavor and smooth texture was amazing! I had some buttercup squash that I had previously roasted, mashed, ...
10/8/2010
I was having a meeting with co-workers so I made this the nite before and brought it in for our meeting and it was the rave about. My family also loved it. My husband wants to use this instead o...