"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!" — Living Well
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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!
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
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.....
My grandma made this pie every year and it was always a hit! very easy to make - and versatile.
* 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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This is a satisfying Southern dessert that's perfect in fall and winter.