![](https://cdn.statically.io/img/www.allrecipes.com/thmb/fmkF0xdsYbjqZT1sCOtGoj2Y6eE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/906223-3c7689c07d1840abb9d515b419125315.jpg)
Ingredients
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2 ½ pounds hubbard squash - cut into chunks and seeds removed
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½ cup firmly packed dark brown sugar
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3 large eggs
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½ cup heavy cream
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1 ½ teaspoons apple pie spice
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½ teaspoon salt
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2 tablespoons salted butter, softened
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1 (9 inch) unbaked pie crust
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
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Arrange squash on the lined baking sheet. Roast in the preheated oven until skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
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Reduce oven temperature to 375 degrees F (190 degrees C).
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Place 2 cups of squash in a food processor and process until smooth. Add brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
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Pour squash mixture into pie crust. Bake until filling rises, about 1 hour.
Nutrition Facts (per serving)
327 | Calories |
18g | Fat |
37g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 327 | |
% Daily Value * | |
Total Fat 18g | 24% |
Saturated Fat 8g | 39% |
Cholesterol 98mg | 33% |
Sodium 328mg | 14% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 1g | 4% |
Total Sugars 14g | |
Protein 7g | 14% |
Vitamin C 16mg | 17% |
Calcium 57mg | 4% |
Iron 2mg | 9% |
Potassium 525mg | 11% |
* 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.