GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE
One of my Grandma's recipes. She made everything taste good.
Provided by Kathie Carr
Categories Pies
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Preheat 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.
- 2. Reduce 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.
- 3. Can be served with whipped cream.
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Odie Tejada
[email protected]This is a great recipe. I've made it several times and it always turns out perfect.
Yonathan Mohammed
[email protected]This pie is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Kashig Gabil
[email protected]I love the combination of spices in this pie. It's really unique and flavorful.
Jk Jabed
[email protected]This pie is so rich and decadent. It's perfect for a special occasion.
Nazia Samreen
[email protected]I'm not a big baker, but this pie was easy enough for me to make. And it turned out delicious!
Sk Alamgir
[email protected]This is the perfect pie for a fall gathering. It's warm and comforting, and it just screams autumn.
Ceba Rodney
[email protected]I've made this pie several times now, and I've never been disappointed. It's always a crowd-pleaser.
Mujeeb Ali
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. It's a real showstopper.
AHTSHAM SUNNY
[email protected]I'm not a huge fan of squash, but I really enjoyed this pie. The custard filling is so rich and creamy, it really balances out the sweetness of the squash.
Hikmat Shamshad
[email protected]This is a great recipe for using up leftover squash. I always have a lot of squash on hand in the fall, so this pie is a lifesaver.
Ciaran Fogg
[email protected]I made this pie for a potluck dinner and it was a huge success. Everyone loved it!
Durotoye Kehinde
[email protected]The only thing I would change about this recipe is to use a different type of squash. I found the Hubbard squash to be a bit too sweet for my taste.
Jenice
[email protected]This pie is so easy to make, even for a novice baker like me. I was really impressed with how it turned out.
rayan yusf
[email protected]I love the addition of spices in this recipe. It gives the pie a really unique and delicious flavor.
Paul Judeson
[email protected]This is the best squash pie I've ever had. The custard filling is so smooth and creamy.
Danielgg Hjkl
[email protected]I've made this pie several times now, and it always turns out perfect. It's my go-to recipe for special occasions.
Joni Sing
[email protected]This pie was a hit at our Thanksgiving dinner! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.