1 unbaked 9 or 10 inch pie shell
1&3/4 cup cooked, puréed cushaw squash
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1&1/2 cup milk
1 Tablespoon melted butter
Combine squash, sugar, salt, and spices. Blend in eggs, milk, and butter. Pour into unbaked pie shell. Bake at 400 degrees for 50 minutes, or until a knife inserted in filling one inch from pie's edge comes out clean. Cool. Top with whipped cream if desired.
See a great crust recipe here.
*This is not a dark orange pie like pumpkin, but the taste is fabulous! We love this pie so much we served this (and some other desserts) at our wedding in place of cake!
**This recipe is from my mother-in-law who catered many events of significance in our area over the years.
Cushaw Squash from our garden.