Old Fashioned Cushaw Pie

2 unbaked pie crust-lined pie plates (10-inch pie plates or deep 9-inch pie plates)
3 cups cushaw (aka crenshaw) puree
1 1/2 cups heavy whipping cream
3/4 cups clover honey (or other mild honey)
2 large eggs
2 tablespoons molasses
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon table salt
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg (or a little less if grating fresh)
Whipped cream for garnish

Preheat oven to 400F with rack in center position.
In a large mixing bowl, whisk together the cream, puree, honey, eggs, molasses, and spices until smooth.
Place prepared pie plates on a rimmed sheet pan and pour batter evenly into both crusts, leaving at least 1/2-inch of room at the top of each pie (leftover batter can be baked in a separate custard cup(s) if needed).

Bake for 40-50 minutes until a knife inserted in the center of the pie comes out clean (or reaches an internal temperature of 160F). Cool completely before slicing. Pie can be served chilled or at room temperature.

For best results, I like to roast my squash in a 400F oven. To do this, slice the squash in half, scoop out the seeds, and place the halves cut-side-down on a parchment-lined sheet pan; bake until soft (45-60 minutes). Allow the squash halves to cool until they’re easy to handle, then scrape the soft flesh from the shell.
The roasted squash flesh can be a bit fibrous so I place it in a food processor to make it nice and smooth.
If the roasted squash is on the watery side, it’s best to allow it to drain through a sieve for several hours or overnight before using.

adapted from allre

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