Grandma's Sweet Hubbard Squash Custard Pie

Grandma's Sweet Hubbard Squash Custard Pie

Living Well

"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!"
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2 h 35 m servings 327 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  2. 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.
  3. Reduce temperature setting on oven to 375 degrees F (190 degrees C).
  4. 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.
  5. Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.


Read all reviews 26
  1. 33 Ratings

Most helpful positive review

I made this recipe because it was the only hubbard squash recipe listed, and I had obtained one randomly. This tastes like a pumpkin pie, if I had to compare it to something. Very tasty! I us...

Most helpful critical review

1/2 cup of brown sugar and 1/2cup of heavy cream are both obviously wrong. Even with 2 and 1/2 cups of evaporated milk this won't make custard. And I think it was meant to be 1 AND 1/2 cups of ...

Most helpful
Most positive
Least positive

I made this recipe because it was the only hubbard squash recipe listed, and I had obtained one randomly. This tastes like a pumpkin pie, if I had to compare it to something. Very tasty! I us...

As most of the reviewers for this one I came about a hubbard squash by inheritance. This is somewhat like a pumpkin pie but its darker and the taste is a bit different. Its not real sweet but sw...

Great!!! I made do with the ingredients I had--butternut squash and evaporated milk but it turned out great. Thanks.

This is almost exactly like my mom's recipe. She has been making it for years (me, only two but I still think of it as mine). I love this pie. I spice it just like pumpkin pie, and no one can te...

A very lightly sweet, dense, nicely flavored pie. I used evaporated milk to reduce fat and topped it with a sugar free whipped topping. My husband, who isn't a fan of squash and tried it almos...

Someone gave me a hubbard squash from their garden. I was told it made delicious pies. So I was thrilled when I found this recipe. The first time I made the pies. I followed the recipe as stat...

I'm giving this recipe five stars because the reservations I describe are not its fault. This is the first pie I've made from a "raw" squash, always having used canned pumpkin before. I was ha...

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, ...

My grandma made this pie every year and it was always a hit! very easy to make - and versatile.

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