Ingredients:
1 unbaked 9" pie shell
2 ½ Cups cooked, mashed cushaw
2/3 Cup Milk (I used organic non-fat milk)
2 Tbs Horizon organic dry milk
2 Eggs. (I used organic brown extra-large eggs)
1 Cup sugar
1 Tb flour (I used self-rising flour, omitting the salt)
1/4 tsp salt (See note above about self-rising flour)
1/4 tsp nutmeg (I used fresh ground nutmeg)
1 tsp cinnamon (I used Penzy’s Vietnamese cinnamon)
1 tsp vanilla* (I used Penzy’s double strength vanilla. I like vanilla.)
*or ½ teaspoon lemon extract, omitting vanilla. [original recipe]
2 T butter.
Preparation: Preheat oven to 450 degrees.
Cushaw
Wash, peel and chunk the cushaw. I used a portion of the neck of a large cushaw. For those who are wondering, a cushaw is a mild squash. A pie made with it is similar to pumpkin but milder. [Interestingly, the finished pie reminded me of a lemon chess though not as sweet. If I had used lemon extract, it may have really been like a chess pie though lighter.] Put the cut cushaw in a large microwaveable bowl or Pyrex measuring cup, cover with plastic wrap, leaving a vent for steam to escape and adding about a cup of water. Microwave until done–a fork will pierce the cushaw easily. Of course, you can cook on stove top with added water. Be careful not to scorch. Drain the cushaw and mash. Puree would be too thin. I pulsed using food processor.
Filling:
Mix sugar, flour spices together and set aside.
In another bowl or large measuring cup, mix milk and dried milk until smooth. Add eggs and beat together. Add vanilla or lemon extract
In a large bowl or food processor, mix the cushaw, butter, egg/milk/vanilla mixture, and sugar mixture together.
Bake:
Pour the filling into the unbaked pie shell. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 25 to 30 minutes or so until done. Check on doneness around 25 minutes, checking to see if set in the middle.
When done, remove and cool before slicing.
From about.com: Southern Food. Recipe adapted from Liz.