- 2 ½ cups of cooked and mashed cushaw
- ¼ cup of heavy cream
- 2 beaten eggs
- 1 cup of granulated sugar
- ¼ teaspoon of salt
- 1 tablespoon of all-purpose flour
- ¼ teaspoon of ground nutmeg
- ¼ ground all spices
- ½ teaspoon of lemon extract
- 2 tablespoons of melted butter
- 1 unbaked pie shell
- Take the cushaw. Slice of the neck of the squash by using a sharp knife. Thereafter, cut it in half. Slice off the bottom portion in a vertical manner and scoop out the guts and seeds. You can either discard the seeds or just save it to roast.
- Bake the cushaw you have in an oven at a temperature of 350 degrees Fahrenheit for an hour. As the flesh softens, take it out from the skin in order to mash it. Make sure that you drain the cooked cushaw.
- Now, take the cooked flesh and mash it using a potato masher to get a rustic texture. If you want, you can also puree the cushaw in a food processor or a blender for getting a texture for a smooth mix.
- Stir 2 ½ cups of cream and mashed cushaw. Make a consistent mix. Thereafter, add the beaten eggs and stir again. Now, add the flour, sugar, nutmeg, salt, and all-spice. Mix it well by putting it in a blender or a food processor. Also, put in butter and lemon extract and blend again.
- Take out the mix and pour it into an unbaked pie shell. Put it in the oven and bake it for 450 degrees Fahrenheit for ten minutes. Reduce the temperature and put it on 350 degrees Fahrenheit. Now, bake it for forty minutes more.
- Test the pie with a toothpick and if it has set, remove it from your oven and let it cool on the wire rack.
- When it has cooled down, cut it and enjoy. Serve it with vanilla ice-cream or whipped cream.
- Refrigerate the leftover in order to have it within a few days. You might also free the pie if you want to preserve it for a longer period of time.
- Make sure that the cooked cushaw is well-drained otherwise your pie is going to be watery. The best thing to do is to cook the squash one day before.