Instructions
- Prepare the Crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large bowl, combine the mashed Cushaw squash, granulated sugar, maple syrup, cinnamon, ginger, nutmeg, and salt. Mix well.
- Add the wet ingredients to the Filling: Stir in the melted butter, heavy cream, and egg yolk until well combined.
- Prepare the Streusel: In a small bowl, combine the flour, brown sugar, and chopped pecans. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Assemble and Bake: Preheat oven to 350°F (175°C). Roll out the chilled crust and place it in a 9-inch pie plate. Pour the filling into the crust. Sprinkle the streusel topping evenly over the filling. Bake for 55-65 minutes, or until the crust is golden brown and the filling is set. Let cool completely before serving.
