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!
- 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
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
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.
Preparation time: 20 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 35 mins
Servings: 8 – Yield: 1 9-inch pie