GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE
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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Gourab Hiting
[email protected]This pie was delicious! The custard filling was rich and creamy, and the crust was flaky and buttery. I would definitely recommend this recipe.
Sha
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. The pie turned out amazing! The custard filling was smooth and creamy, and the crust was flaky and buttery. I will definitely be making this pie again.
Mohsin K
[email protected]This pie is a keeper! I've made it twice now and it's always a crowd-pleaser. The custard filling is so creamy and flavorful, and the crust is perfectly flaky.
Taologos Gebriel
[email protected]I made this pie for my family and they loved it. The crust was crispy and the filling was smooth and creamy. I will definitely be making this pie again.
Puja Gupta
[email protected]This pie was a hit at our Thanksgiving dinner! The sweet potato custard filling was rich and creamy, and the crust was flaky and buttery. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make dessert.