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.
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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 |
3270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.6 g | 246% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 1751 mg | 76% | |
| Total Carbohydrate | 358.1 g | 130% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 207.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 243 mg | 19% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1548 mg | 33% | |
*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.
