Grandma's Sweet Hubbard Squash Custard Pie
LOVED this pie!! This will be my ultimate go-to "pumpkin" pie recipe from now on. The flavor and smooth texture was amazing!
I had some buttercup squash that I had previously roasted, mashed, and frozen. Just grabbed a 2 cup bag of squash (thawed, of course), and tossed it in the blender with the rest of the ingredients, just as listed.
Buttercup squash is a bit drier and finer textured than regular ol' pumpkin, so this pie had a wonderful smooth texture. Also, buttercup squash is sweeter than most other winter squashes and pumpkins, so I stuck with the 1/2 cup sugar and it was just perfect. Anything more would have been too sweet.
The apple pie spice was great in this pie, rather mild and to me it really fits the late summer/early fall season. When I make this pie around Thanksgiving and Christmas, I'll probably use pumpkin pie spice.
10 users found this review helpful
Aug. 27, 2011