Best 4 Grandmas Sweet Hubbard Squash Custard Pie Recipes
Are you yearning for a classic dessert that evokes nostalgic memories of grandma's home cooking? Look no further than the delectable "Grandma's Sweet Hubbard Squash Custard Pie"! This mouthwatering dish combines the natural sweetness of hubbard squash with a creamy custard filling, all enveloped in a flaky, golden crust. With its delightful combination of flavors and textures, this pie is sure to become a family favorite, passed down through generations. Let's embark on a culinary journey to discover the secrets behind this timeless recipe, ensuring you create the perfect "Grandma's Sweet Hubbard Squash Custard Pie" every time.
Let's cook with our 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
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.
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
Tips:
- For a smoother custard, use an immersion blender to blend the cooked squash mixture until smooth before adding it to the pie crust.
- If you don't have an immersion blender, you can also mash the cooked squash with a potato masher or fork until smooth.
- Be sure to use a deep-dish pie crust for this recipe, as the custard filling is quite thick.
- If you don't have a deep-dish pie crust, you can use a regular pie crust and simply trim the edges so that they are even with the top of the pie plate.
- Be sure to pre-bake the pie crust before filling it, as this will help to prevent the crust from becoming soggy.
- To pre-bake the pie crust, simply prick the bottom of the crust with a fork and bake it in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes, or until the crust is golden brown.
- Once the pie is baked, let it cool completely before serving. This will allow the custard to set and firm up.
Conclusion:
Grandma's Sweet Hubbard Squash Custard Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy custard filling and flaky pie crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
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