Grandma's Sweet Hubbard Squash Custard Pie

Ingredients

• 1.5 teaspoons apple pie spice 
• 0.5 cup t brown sugar dark packed
• 3 large eggs 
• 0.5 cup cup heavy whipping cream 
• 2.5 pounds hubbard squash seeds removed cut into chunks and
• 0.5 teaspoon salt 
• 2 tablespoons butter salted softened
• 1 9-inch pie crust dough ()

Equipment

• food processor
• baking sheet
• oven
• aluminum foil

Directions

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.
3. Remove flesh from squash using a spoon.
4. Reduce temperature setting on oven to 375 degrees F (190 degrees C).
5. Place 2 cups of squash in a food processor and process until smooth.
6. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
7. Pour the squash mixture into the pie crust.
8. Bake until the filling rises, about 1 hour.