Best 3 Cushaw Pie Recipes

In the realm of Southern cuisine, few desserts evoke the essence of fall quite like the delectable cushaw pie. Crafted with love and an appreciation for tradition, this pie showcases the humble cushaw squash, a unique and versatile vegetable that transforms into a creamy, sweet filling. Its vibrant orange flesh and naturally sweet flavor are the heart of this dish, complemented by a medley of spices and a flaky, golden-brown crust. Whether you prefer a classic rendition or crave a modern twist with variations such as chocolate chip or pecan topping, this article offers a curated collection of cushaw pie recipes that will tantalize your taste buds and warm your soul. Embark on a culinary journey, discover the secrets of this Southern gem, and indulge in the comforting goodness of homemade cushaw pie.

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED CUSHAW PIE

Old-Fashioned Cushaw Pie image

Early in the summer, I found an unknown plant growing in my front garden. Think it might be a squash vine, I let it grow and discovered cushaws! Sweet like pumpkins but very green, they make perfect, delectable pies.

Provided by SouthernSon

Categories Fruits and Vegetables Vegetables Squash

Time 1h20m

Yield 16

Number Of Ingredients 13

Ingredients

1 large cushaw squash - peeled, seeded, and chopped
3 cups heavy whipping cream
1 ½ cups clover honey
4 eggs
¼ cup molasses
5 teaspoons ground cinnamon
1 tablespoon ground ginger
2 teaspoons salt, divided
¼ teaspoon ground allspice
¼ teaspoon nutmeg
2 cups hard white flour, or more as needed
12 ⅔ tablespoons butter, softened
7 tablespoons ice-cold water

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes.
Blend squash in a blender until smooth. Pour 6 cups squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
Stir cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into 6 cups squash puree; whisk until smooth. Cover and set aside.
Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into 2 pie pans and pour squash filling into each.
Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.

Nutrition Facts : Calories 460.1 calories, Carbohydrate 53.5 g, Cholesterol 131.8 mg, Fat 27.3 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 16.5 g, Sodium 398 mg, Sugar 31.7 g

CUSHAW PIE

Cushaw Pie image

This is a family recipe from the kitchen of my much-missed mamaw, Avis. Nothing says "holiday" to me like cushaw pie, and I never even had regular pumpkin until much later in life (and have always preferred cushaw)! Note: Cushaws are often sold as decorative gourds, but they're entirely edible and taste kind of like pumpkin, but milder. They're orange-and-white striped when they're unripe, and green-and-white striped when they're ready to cook. (PREP TIME does not include cooking or draining the cushaw.)

Provided by Lena6135

Categories < 4 Hours

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1 cup heavy whipping cream
3/4 teaspoon ground ginger
1 teaspoon ground nutmeg
1 cup cooked cushaw squash (drained well, pureed)
3 large eggs
1 pie shell, 9-inch (frozen or prepared)

Steps:

Sift together sugar and spices and add to cooked, pureed squash.
Beat in eggs one at a time.
Add cream and mix well.
Bake in unbaked pie shell 10 minutes at 450, then 40 minutes at 350. (If you use a deep dish pie crust, add an additional 15-20 minutes to the last leg of cooking.).
Pie is done with the edges are set and brown but the middle still has just a bit of movement, like a custard. A knife or toothpick inserted should come out clean.
Cool completely on a rack before cutting or refrigerating. Can be eaten immediately, refrigerated for a few days, or frozen for later enjoyment.
COOKING THE SQUASH:.
Cushaw is easiest cooked by cutting it length-wise (this will take a little muscle and a serrated knife or small, clean hand saw), removing the inner pulp and seeds, and then baking the hull, skin still on, in a 350 degree oven on a lined baking sheet. It's done when the flesh is soft and the skin slides off easily - about 1 hour.
It can be cooked more quickly by slicing the gourd lengthwise, then cutting away the rind and cutting the cushaw flesh into chunks. Boil or steam until fork-tender.
Puree the cooked cushaw flesh, rind/skin removed, in a food processor or blender in small batches until it is smooth and lump-free. You can also use a potato masher for a more rustic feel, but the resulting pie will be more lumpy, rather than a smooth, custard-like texture.
Be sure to drain the cushaw thoroughly or the pie will end up too watery. I usually put the cooked, pureed pulp in a strainer, place the strainer over a bowl, and then cover and refrigerate overnight.
One cushaw will render enough pulp to make several pies, depending on the size. The leftovers freeze wonderfully in 1 cup portions and will save you from having to process it all again next time!

CUSHAW PIE

Cushaw Pie image

This is my very favorite pie. It is similar to a pumpkin pie, but much better to me. A cushaw is a squash. It's white with green stripes on it, a bulb at one end with a long neck.

Provided by ginger skaggs

Categories Pies

Time 2h15m

Number Of Ingredients 7

Ingredients

2 cups cooked cushaw
1/2 cup evaporated milk
1 egg
1 cup sugar
2 t. butter
nutmeg to taste
1 unbaked pie shell

Steps:

1. Prepare squash by cutting off rind and seeding it. Cut into small chunks.
2. Cook enough cushaw to equal 2 cups. This can be done by putting a small amount of water in a pan and slowly cooking it so it won't stick. Another way is to put cushaw in a microwave safe bowl, cover and microwave until soft.
3. Put cooked cushaw in mixing bowl.
4. Add remaining ingredients and mix until blended well.
5. Pour into pie shell and bake at 350 degrees until done, about 45 minutes or until center doesn't jiggle.
6. Take raw cushaw and freeze. Use another day.

Tips:

For the best flavor, use fresh cushaw squash. If you can't find fresh cushaw, you can use canned or frozen cushaw, but the flavor will be less intense.
To make the pie crust, you can use a pre-made pie crust or make your own. If you're making your own pie crust, be sure to chill it for at least 30 minutes before rolling it out.
When rolling out the pie crust, be sure to use a light touch. If you press too hard, the crust will be tough.
Before filling the pie crust, pre-bake it for 10-12 minutes. This will help to prevent the crust from becoming soggy.
When baking the pie, be sure to place it on a baking sheet to catch any drips. The pie will also rise slightly, so be sure to leave some room at the top of the pie crust.
Once the pie is baked, let it cool for at least 30 minutes before serving. This will help the filling to set.

Conclusion:

Cushaw pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a new dessert to try, give cushaw pie a try. You won't be disappointed!