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!
Ingredients
- 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
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
Step 2
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.
Step 3
Reduce oven temperature to 375 degrees F (190 degrees C).
Step 4
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.
Step 5
Pour squash mixture into pie crust. Bake until filling rises, about 1 hour.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 327 | |
% Daily Value * | |
Total Fat18g | 24% |
Saturated Fat8g | 39% |
Cholesterol98mg | 33% |
Sodium328mg | 14% |
Total Carbohydrate37g | 13% |
Dietary Fiber1g | 4% |
Total Sugars14g | |
Protein7g | |
Vitamin C16mg | 79% |
Calcium57mg | 4% |
Iron2mg | 9% |
Potassium525mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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