Cushaw Pie
Bring a taste of Southern comfort to your table with this rich and creamy Cushaw Pie, a delightful twist on classic pumpkin or sweet potato pie. Made with velvety cushaw squash puree, this pie boasts a perfectly spiced filling infused with warm cinnamon, nutmeg, and ginger, all nestled in a flaky, buttery crust. A hint of vanilla and the luscious addition of heavy cream create a silky texture that’s as indulgent as it is satisfying. With its golden-brown crust and custard-like filling, this pie is a show-stopping dessert perfect for fall gatherings, Thanksgiving celebrations, or anytime you crave a cozy slice of nostalgia. Pair it with a dollop of whipped cream for the ultimate sweet finish! Keywords: Cushaw Pie, Southern dessert, cushaw squash recipe, fall dessert, Thanksgiving pie recipe.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups Cushaw squash puree
- 3/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Salt
- 2 large Eggs
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 9-inch Unbaked pie crust
Instructions
Preheat your oven to 375°F (190°C).
If you don’t have cushaw squash puree prepared, roast or steam cushaw squash until tender, then scoop out the flesh and puree it in a blender or food processor until smooth. Measure 2 cups for the recipe.
In a large mixing bowl, combine the cushaw squash puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix until evenly combined.
Add the eggs to the mixture one at a time, beating well after each addition.
Stir in the heavy cream, melted butter, and vanilla extract until the filling is smooth and fully incorporated.
Place the unbaked 9-inch pie crust into a pie dish, trimming any excess dough from the edges.
Pour the cushaw filling into the pie crust and spread it evenly with a spatula.
Bake the pie in the preheated oven for 50 to 60 minutes or until the filling is set and a knife inserted into the center comes out clean. The edges of the crust should be golden brown.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before serving.
Serve the pie at room temperature or chilled. Garnish with whipped cream if desired!
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 28.9 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 204 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
