Grandma's Sweet Hubbard Squash Custard Pie

Ingredients

• Servings: 1
• 2 1/2 pounds hubbard squash - cut into chunks and seeds removed
• 1/2 cup firmly packed dark brown sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1 1/2 teaspoons apple pie spice
• 1/2 teaspoon salt
• 2 tablespoons salted butter, softened
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 35 mins


• preheat oven to 400 degrees f (200 degrees c). 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.
• reduce temperature setting on oven to 375 degrees f (190 degrees c).
• 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.
• pour the squash mixture into the pie crust. bake until the filling rises, about 1 hour.