Grandma's Sweet Hubbard Squash Custard Pie

Name: Grandma's Sweet Hubbard Squash Custard Pie
Total time: 155
Yield: 8
Ingredients: 2.5 pounds hubbard squash - cut into chunks and seeds removed; 0.5 cup firmly packed dark brown sugar; 3 large eggs; 0.5 cup heavy cream; 1.5 teaspoons apple pie spice; 0.5 teaspoon salt; 2 tablespoons salted butter, softened; 1 (9 inch) unbaked pie crust

Recipe by Lvngwell from allrecipes.com

Dessert 3 Hr. 35 Mins.

Ingredients

8 servings

•

2.5 pounds hubbard squash - cut into chunks and seeds removed
•

0.5 cup firmly packed dark brown sugar
•

3 large eggs
•

0.5 cup heavy cream

•

1.5 teaspoons apple pie spice
•

0.5 teaspoon salt
•

2 tablespoons salted butter, softened
•

1 (9 inch) unbaked pie crust

Instructions

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.