Sweet Hubbard Squash Custard Pie

By Coppermouse

this is really smooth and holds it own against any pumpkin pie

Ingredients

• 2 1/2 pounds hubbard squash - cut into chunks and seeds removed
• 1/2 cup firmly packed dark brown sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1 1/2 teaspoons apple pie spice
• 1/2 teaspoon salt
• 2 tablespoons salted butter, softened
• 1 (9 inch) unbaked pie crust

Preparation

Step 1

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.