Instructions
- Prepare the Crust: Brown the butter and let cool slightly. In a large bowl, whisk together the flour, powdered sugar, and salt. Combine the browned butter, ground pecans, and ice water. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling: Roast the Cushaw squash until tender, then puree until smooth. In a large bowl, combine the Cushaw puree, dark brown sugar, bourbon, vanilla extract, cinnamon, allspice, and salt. Mix well.
- Add the wet ingredients to the Filling: Stir in the melted butter, heavy cream, and egg yolks until well combined.
- Assemble and Bake: Preheat oven to 350°F (175°C). Roll out the chilled crust and place it in a 9-inch pie plate. Blind bake the crust for 15 minutes. Pour the filling into the crust. Bake for 60-70 minutes, or until the crust is golden brown and the filling is set. Let cool completely before serving.
