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Grandma's Sweet Hubbard Squash Custard Pie

Grandma's Sweet Hubbard Squash Custard Pie

Name: Grandma's Sweet Hubbard Squash Custard Pie
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 1 h 95 min
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

Rating: 4.84 stars

45 Ratings
35 Reviews
10 Photos

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!

By Colleen Mitchell

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Recipe Summary

prep:

20 mins

cook:

1 hr 45 mins

additional:

30 mins

total:

2 hrs 35 mins

Servings:

Yield:

1 - 9 inch pie

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

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

Step 1

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

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Step 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. Remove flesh from squash using a spoon.
Step 3

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

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.
Step 5

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

Nutrition Facts

Per Serving:

327 calories; protein 6.9g 14% DV; carbohydrates 36.9g 12% DV; fat 18.4g 28% DV; cholesterol 97.8mg 33% DV; sodium 328.4mg 13% DV. Full Nutrition

Reviews (35)

Most helpful positive review

Dawn Wintour

10/27/2008

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 used 1tsp of cinnamon and.5tsp nutmeg for the apple pie spice. I also used evaporated milk instead of cream and it turned out fine. Mashing the squash was good enough I avoid pureeing whenever possible. Nice to see good squash recipes listed. Thanks! Read More

Helpful

(48)

Most helpful critical review

dottie

10/13/2014

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 brown sugar. Read More

45 Ratings

5 star values: 41
4 star values: 3
3 star values: 0
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Dawn Wintour

10/27/2008

Helpful

(48)

ladybuggs5224

10/13/2009

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 sweet enough to be enjoyable. We really liked it. Under the circumstances I inherit another one of the squashes this is the first thing I will make with it. Read More

Helpful

(27)

Kelly Speros

10/11/2008

Great!!! I made do with the ingredients I had--butternut squash and evaporated milk but it turned out great. Thanks. Read More

Helpful

(24)

BLyn

11/05/2010

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 tell the difference until I tell them. We call it pumpkin pie and this is the only version we make at thanksgiving! I use condensed milk instead of cream and white sugar instead of brown. It's creamier than pumpkin which makes it better:) Read More

Helpful

(17)

amsmith

09/23/2009

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 stated. Not being very much into sweets myself I was happy with the low sugar content of the pies so I knew they'd be fine for anyone on a low sugar diet (ie grandma). However I am in the South and "WE LOVE OUR SWEETS" so the second time I made them for the "not so low sugar crowd" I put in 2 cups of dark brown sugar and 1 cup of white sugar. What a crowd pleaser! Great recipe it's really a 2 in 1 recipe! Thanks Read More

Helpful

(15)

Impatient Chef

01/27/2010

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 almost reluctantly really liked it! Read More

Helpful

(13)

Hugh Silcox

11/16/2010

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 happy with the result. Flavor and texture were fine (although the pies cracked -- like a cheescake. My "reservations" are simply that the resulting pie is really no better than with the canned stuff! Roasting the squash and extracting the pulp was not all that difficult -- but not as easy as opening a can for the same results! One change I did make was to substitute a mix of pumpkin-pie spices (cinnamon nutmeg cloves and ginger) for the called-for apple-pie spice. Although I suspect that apple-pie spice and pumpkin-pie spice are similar I just could not bring myself to use apple-pie spcies in what is essentially pumpkin pie. I don't recall any reviewers commenting on the spice -- maybe the comments are there (just didnt see 'em). I do wonder if the apple-pie spice would somehow have worked with the hubbard squash in some special way..... Read More

Helpful

(13)

krisdez

08/27/2011

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 and frozen. Just grabbed a 2 cup bag of squash (thawed of course) and tossed it in the blender with the rest of the ingredients just as listed. Buttercup squash is a bit drier and finer textured than regular ol' pumpkin so this pie had a wonderful smooth texture. Also buttercup squash is sweeter than most other winter squashes and pumpkins so I stuck with the 1/2 cup sugar and it was just perfect. Anything more would have been too sweet. The apple pie spice was great in this pie rather mild and to me it really fits the late summer/early fall season. When I make this pie around Thanksgiving and Christmas I'll probably use pumpkin pie spice. Read More

Helpful

(11)

Colleen Mitchell

04/18/2008

My grandma made this pie every year and it was always a hit! very easy to make - and versatile. Read More

Helpful

(8)

dottie

10/13/2014

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Nutritional Information

Grandma's Sweet Hubbard Squash Custard Pie

Servings Per Recipe: 8
Calories: 327.1

% Daily Value *

protein: 14 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 28 %

saturated fat: 39 %

cholesterol: 33 %

vitamin a iu: 161 %

niacin equivalents: 18 %

vitamin b6: 16 %

vitamin c: 26 %

folate: 13 %

calcium: 6 %

iron: 9 %

magnesium: 12 %

potassium: 15 %

sodium: 13 %

thiamin: 20 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.