Grandma's Sweet Hubbard Squash Custard Pie Recipe -
Grandma's Sweet Hubbard Squash Custard Pie Recipe

Grandma's Sweet Hubbard Squash Custard Pie

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"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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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 45 mins

    2 hrs 35 mins


  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.
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Reviews More Reviews

Oct 26, 2008

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 used 1tsp of cinnamon and .5tsp nutmeg for the apple pie spice. I also used evaporated milk instead of cream, and it turned out fine. Mashing the squash was good enough, I avoid pureeing whenever possible. Nice to see good squash recipes listed. Thanks!

Oct 13, 2009

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 sweet enough to be enjoyable. We really liked it. Under the circumstances I inherit another one of the squashes this is the first thing I will make with it.


25 Ratings

Oct 11, 2008

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

Nov 05, 2010

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 tell the difference until I tell them. We call it pumpkin pie, and this is the only version we make at thanksgiving! I use condensed milk instead of cream, and white sugar instead of brown. It's creamier than pumpkin, which makes it better :)

Jan 27, 2010

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 almost reluctantly, really liked it!

Sep 23, 2009

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 stated. Not being very much into sweets myself I was happy with the low sugar content of the pies so I knew they'd be fine for anyone on a low sugar diet (ie grandma). However I am in the South and "WE LOVE OUR SWEETS" so the second time I made them for the "not so low sugar crowd" I put in 2 cups of dark brown sugar and 1 cup of white sugar. What a crowd pleaser! Great recipe it's really a 2 in 1 recipe! Thanks

Aug 27, 2011

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.

Nov 16, 2010

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 happy with the result. Flavor and texture were fine (although the pies cracked -- like a cheescake. My "reservations" are simply that the resulting pie is really no better than with the canned stuff! Roasting the squash and extracting the pulp was not all that difficult -- but not as easy as opening a can, for the same results! One change I did make was to substitute a mix of pumpkin-pie spices (cinnamon, nutmeg, cloves, and ginger) for the called-for apple-pie spice. Although I suspect that apple-pie spice and pumpkin-pie spice are similar, I just could not bring myself to use apple-pie spcies in what is essentially pumpkin pie. I don't recall any reviewers commenting on the spice -- maybe the comments are there (just didnt see 'em). I do wonder if the apple-pie spice would somehow have worked with the hubbard squash in some special way.....


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  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 36.9 g
  • 12%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 18.4 g
  • 28%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 328 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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