This Sweet Cushaw Pie May Just Rival Pumpkin
A delicious cushaw pie offers a delightful alternative to traditional pumpkin pie, utilizing a similar gourd.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F.
-
Slice the cushaw's neck, halve the bottom section, and remove seeds and guts.
-
Bake the cut cushaw on a baking sheet for one hour, or until soft; drain any liquid.
-
Mash or puree the cooked flesh to your desired texture.
-
Combine 2 1/2 cups mashed cushaw with cream and beaten eggs; then stir in sugar, flour, salt, nutmeg, allspice, lemon extract, and butter until well blended.
-
Pour the mixture into an unbaked pie shell and bake at 450 F for 10 minutes.
-
Reduce oven heat to 350 F and bake for an additional 40 minutes.
-
Cool the pie on a wire rack until set, then cut and serve.