Ingredients:

• 2 teaspoons flour
• 1 cup sugar
• 1.5 teaspoons cinnamon
• .5 teaspoon nutmeg
• 2 cups cushaw (or pumpkin)
• 4 whole eggs
• .5 teaspoon salt
• 2 cups carnation condensed milk

Instructions:

• Mix flour with sugar, nutmeg and cinnamon. Add to cushaw.
• Beat eggs (whole) separately with salt until smooth. Then add to cushaw.
• Add carnation milk in portions to cushaw. Mix well.
• Bake in a deep dish for custard or in pie shells for Cushaw pie!
• Bake at 400 degrees for 15-20 minutes, then reduce to 350 degrees and bake until cushaw is set. (A knife or cake tester comes out clean.)

Comments:

We buy a number of large cushaws every October and cook them like you would a pumpkin, then mash and strain them well to get out as much water as possible. Then we freeze them in 2.5 cup portions so we can use them when we bake for the concert. You can search for Cushaw on the web to see pictures. We usually find them at the Wegmans for a great price… but they’re also available from the Great Big Greenhouse or Snead’s nursery when the pumpkins and gourds arrive in the fall. Hurry up and get them before we show up and buy them all!