Grandma's Sweet Hubbard Squash Custard Pie
Ingredients
- 2 ½ pounds Hubbard squash - cut into chunks and seeds removed
- 3 large eggs
- ½ cup firmly packed dark brown sugar
- ½ cup heavy cream
- 2 tablespoons salted butter, softened
- 1 ½ teaspoons apple pie spice
- ½ teaspoon salt
- 1 (9 inch) unbaked pie crust
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Arrange squash on the prepared 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 squash flesh in a food processor and process until smooth. Add eggs, brown sugar, cream, butter, apple pie spice, and salt; process until smooth. Pour into pie crust.
- Bake in the preheated oven until filling rises, about 1 hour.
Source
Original recipe: View Original