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1
Sift together sugar and spices and add to cooked, pureed squash.
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2
Beat in eggs one at a time.
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3
Add cream and mix well.
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4
Bake in unbaked pie shell 10 minutes at 450, then 40 minutes at 350. (If you use a deep dish pie crust, add an additional 15-20 minutes to the last leg of cooking.).
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5
Pie is done with the edges are set and brown but the middle still has just a bit of movement, like a custard. A knife or toothpick inserted should come out clean.
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6
Cool completely on a rack before cutting or refrigerating. Can be eaten immediately, refrigerated for a few days, or frozen for later enjoyment.
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7
COOKING THE SQUASH:
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8
Cushaw is easiest cooked by cutting it length-wise (this will take a little muscle and a serrated knife or small, clean hand saw), removing the inner pulp and seeds, and then baking the hull, skin still on, in a 350 degree oven on a lined baking sheet. It's done when the flesh is soft and the skin slides off easily - about 1 hour.
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9
It can be cooked more quickly by slicing the gourd lengthwise, then cutting away the rind and cutting the cushaw flesh into chunks. Boil or steam until fork-tender.
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10
Puree the cooked cushaw flesh, rind/skin removed, in a food processor or blender in small batches until it is smooth and lump-free. You can also use a potato masher for a more rustic feel, but the resulting pie will be more lumpy, rather than a smooth, custard-like texture.
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11
Be sure to drain the cushaw thoroughly or the pie will end up too watery. I usually put the cooked, pureed pulp in a strainer, place the strainer over a bowl, and then cover and refrigerate overnight.
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12
One cushaw will render enough pulp to make several pies, depending on the size. The leftovers freeze wonderfully in 1 cup portions and will save you from having to process it all again next time!
