CUSHAW PIE RECIPE

Cushaw Pie Recipe image

Provided by @MakeItYours

Number Of Ingredients 11

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1 unbaked 9 inch deep dish pie shell
2 1/2 cups roasted cooked and mashed cushaw
1/4 cup heavy cream, organic preferred
2 eggs beaten, organic preferred
1/2 cup pure cane sugar
1/2 cup sorghum
1/4 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
3 Tablespoons of orange zest
1 Tablespoons Bourbon I used Woodford Reserve

Steps:

If you never roasted a cushaw, it's easy. Cut it up, clean out the seed guts (save for next year's garden) and roast in a 450° oven until soft. For this recipe, I roasted the cushaw with a good drizzle of olive oil flavored with Blood Orange from Stuarto's. Scrape the cushaw with a fork, then use and KitchenAid Hand Blender - Contour Silver to create puree. Freeze remainder of cushaw for another time.
For pie baking, preheat oven to 450°.
Mix all ingredients in a large mixing bowl.
Pour into unbaked 9 inch pie shell.
Cook for 10 minutes at 450°.
Reduce heat to 350°, cover pie crust shell with a collar of aluminum foil and bake for another 40 minutes or so. The middle will be softly giggly...but almost firm.
Total Cooktime 50 minutes
Allow to cool. Can be made a day ahead of your event, and refrigerated. Enjoy!
Notes and Observations:
This pie is a favorite especially in fall and winter. Pairs well with hazelnut liqueur as an after dinner treat. Here at the barn, cushaw pie is always, always, served with real whipped cream which include a splash of bourbon. Cheers!