Grandmas Sweet Hubbard Squash Custard Pie Recipes
GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE
This 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!
Provided by Colleen Mitchell
Categories Fruits and Vegetables Vegetables Squash
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 36.9 g, Cholesterol 97.8 mg, Fat 18.4 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.8 g, Sodium 328.4 mg, Sugar 13.5 g
GRANDMA WILLIAMS' SQUASH PIE
Steps:
- Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.
- Preheat the oven to 350 degrees F.
- Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.
- Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.
GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE
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!
Provided by Colleen Mitchell
Categories Squash Recipes
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 36.9 g, Cholesterol 97.8 mg, Fat 18.4 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.8 g, Sodium 328.4 mg, Sugar 13.5 g
GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE
Categories Squash
Number Of Ingredients 8
Steps:
- 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.
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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 ...
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