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Pressure Cooker Cushaw Squash Pie

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Servings 8 servings

Ingredients
  

Crust

  • Butter for the pan
  • 1/2 C finely crushed vanilla wafers
  • 1/3 C finely crushed macadamia nuts
  • 2 tbsp melted butter
  • butter for the pan

Filling

  • 1 1/2 C cushaw squash cooked and pureed
  • 1 egg
  • 5 oz evaporated milk
  • 1/2 C brown sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1 tsp fresh ginger grated
  • 1 C water for the pressure cooker pot
  • Fresh whipped cream for garnish

Whipped Cream

  • 1 C heavy whipping cream
  • 2 tbsp powdered sugar

Instructions
 

Make the crust:

  • In a bowl, combine the crushed vanilla wafers, macadamia nuts and melted butter.
  • Lightly butter the bottom of a 7-inch spring form pan.
  • Press the mixture into the pan firmly.
  • Place in freezer for 10 minutes.

Prepare the filling:

  • In a bowl, combine the squash, egg, evaporated milk, brown sugar, salt, cinnamon, cloves, nutmeg and ginger with a spatula.

Assemble and pressure cook:

  • Pour the squash mixture into the pan, on top of the crust.
  • Smooth with a spatula.
  • Cover the pan with a dry paper towel and then a sheet of aluminum foil.
  • Pour one cup of water into the pressure cooker pot.
  • Place the pan on the trivet and carefully lower into the pressure cooker.
  • Place the lid on the unit and turn to locked position.
  • Turn the steam release valve to sealing.
  • Press the manual button and adjust the time to 35 minutes.
  • Once the pressure cooker has finished cooking and the time has counted to zero, allow the pressure to naturally release for 10 minutes.
  • After 10 minutes, carefully release any remaining steam.
  • Take the lid off and remove the pan, using two towels to lift the trivet.
  • Remove the foil and paper towel.
  • Allow the pie to cool completely.
  • Place in the refrigerator (if desired) to further cool.
  • Slice and serve with freshly whipped cream.

Whipped Cream

  • Chill a bowl and the beaters for the mixer in the freezer for 10 minutes.
  • Combine the whipping cream and powdered sugar in the chilled bowl with an electric mixer on low speed until thickened slightly.
  • Turn the speed up to high and continue to mix until thickened to stiff peaks.
  • Keep refrigerated until ready to serve.

Notes

Yes, you can use canned pure pumpkin in place of the squash. (not pumpkin pie filling) Be sure to check the label.
2 pounds of cut up winter squash will make about 2-½ cups of cooked puree.
You can use blue hubbard squash, butternut squash or pumpkin in place of the cushaw, if you like. Some squash has a higher water content and you may need to strain any excess off before proceeding with your recipe.
To bake the squash, cut it into manageable sized chunks. Lay on a baking sheet in a 400 degree F. oven until a knife glides in. Remove the peel after it has cooled.
To pressure cook the squash, cut it into 2 - 3 inch chunks and slice the skin off. Place in a oven proof steamer basket. Pour 1 cup of water into the bottom of the pressure cooker. Lower the squash into the pressure cooker. Cook on high for 3 minutes and use a quick steam release when done.
The squash puree should have no visible water laying on top of it. It should be smooth, like baby food fruits.
If desired, you can replace the cinnamon, cloves, nutmeg and fresh grated ginger with 1 1/2 teaspoons of pumpkin pie spice.
To freeze your pureed squash, measure the amount you'll need for each pie (1 1/2 cups) and place in a zip top baggie. Mark the outside with appropriate info for when you thaw it to use.
To thaw frozen squash for use, simply set it out at room temp until soft. You may need to drain excess water before using.
The whipped cream will keep for a couple days in the fridge, so you can make it ahead.
Recipe by: Connie Murray @Happybellyfoodie.com