grandma's sweet hubbard squash custard pie
(1 rating)
One of my Grandma's recipes. She made everything taste good.
(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
1 Hr 30 Min
Ingredients For grandma's sweet hubbard squash custard pie
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2 1/2 lbhubbard squash - cut into chunks and seeds removed
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1/2 cbrown sugar, firmly packed
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3 lgeggs
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1/2 cheavy cream
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1 1/2 tspapple pie spice
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1/2 tspsalt
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2 Tbspbutter, softened
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1(9 inch) unbaked pie crust
How To Make grandma's sweet hubbard squash custard pie
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1Preheat oven to 400 degrees. 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.
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2Reduce temperature setting on oven to 375 degrees. Place 2 cups of squash in a mixer and beat 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.
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3Can be served with whipped cream.
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