Recipe by 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 1/2 pounds
hubbard squash - cut into chunks and seeds removed
firmly packed dark brown sugar
1 1/2 teaspoons
apple pie spice
salted butter, softened
1 (9 inch)
unbaked pie crust
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!
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 brown sugar.
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.
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 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 :)
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!
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Sweet Hubbard Squash Custard Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 166
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