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Saturday, July 30, 2016

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.

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