Cushaw Squash Pie

By TPMay

Ingredients

• 2 cups prepared cushaw squash puree
• 2/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 teaspoon vanilla
• 12 ounces evaporated milk
• pastry for single-crust pie

Preparation

Step 1

Combine cushaw squash puree, brown sugar, cinnamon, ginger, salt, nutmeg, and cloves 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 on the lowest oven rack at 375-degrees for 50-60 minutes (until a toothpick inserted in the center comes out clean). Chill before serving.