GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE

Grandma's Sweet Hubbard Squash Custard Pie image

Provided by Kathie Carr

Categories Pies

Time 1h45m

Number Of Ingredients 8

2 1/2 lb hubbard squash - cut into chunks and seeds removed
1/2 c brown sugar, firmly packed
3 large eggs
1/2 c heavy cream
1 1/2 tsp apple pie spice
1/2 tsp salt
2 Tbsp butter, softened
1 (9 inch) unbaked pie crust

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.