2 cups prepared cushaw squash (or pumpkin) puree
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3 large eggs
1 teaspoon vanilla
12 ounces evaporated milk
9 inch deep dish pastry (unbaked)
Combine cushaw squash puree, brown sugar, cinnamon, ginger, salt, and nutmeg in a medium-size mixing bowl. Add eggs and vanilla then beat lightly with a whisk. Stir in evaporated milk. Mix well. Pour into a pastry-lined pie plate. Bake at 375 deg for 50-60 minutes (until a toothpick inserted in the center comes out clean). Chill before serving.
To prepare cushaw puree cut a medium sized cushaw into large chunks. Remove seeds and strings. Place on a baking dish with sides and cover with aluminum foil. Bake in a 350 deg oven about one and one half hours or until the peel is tender and the flesh is soft. Allow to cool. Scoop out the flesh and mash to make a puree.