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.

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Recipe Summary

prep:
25 mins
cook:
55 mins
total:
1 hr 20 mins
Servings:
16
Yield:
2 10-inch pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

Cook's Notes:

This recipe usually makes more than enough pie filling. I usually pour the extra filling into a graham cracker lined, glass casserole dish and bake along with the pies.

Also, these pies are excellent served with whipped cream dusted with nutmeg.

If there is extra cushaw, it can be saved and frozen for up to 3 months.

Nutrition Facts

460 calories; protein 5.6g 11% DV; carbohydrates 53.5g 17% DV; fat 27.3g 42% DV; cholesterol 131.8mg 44% DV; sodium 398mg 16% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
10/24/2015
I made my first cushaw pie today. This recipe called for 2 pies but it ended up making 5. Not sure why so many but they are good. I'm taking some to a picnic tomorrow and taking the rest to a local soup kitchen. I'm sure they will enjoy it. Thank you for this healthy tasty pie recipe. Read More
(2)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/23/2015
I made my first cushaw pie today. This recipe called for 2 pies but it ended up making 5. Not sure why so many but they are good. I'm taking some to a picnic tomorrow and taking the rest to a local soup kitchen. I'm sure they will enjoy it. Thank you for this healthy tasty pie recipe. Read More
(2)
Rating: 5 stars
08/03/2019
I made a grape-nuts crust with about 1.5 cups of cereal and milk. Forms well after the milk gets soaked in. I ended up with 4 pies instead of 2 so I suggest you lower the servings to adjust. One cushaw was close to 12 cups so I vacuum sealed the rest to use later. Read More
Rating: 5 stars
11/30/2019
This has replaced the Thanksgiving pumpkin pie in our house and is so much better. I find the traditional pumpkin pie too dense and sweet. To be fair if you look at a can of pumpkin it s actually more squash anyway. This is so much lighter in texture and not overly sweet. To put the portions in perspective 1/2 this recipe with 3 cups of cushaw purée and you get 2 pies. I took a couple of tips from another cushaw pie recipe which said to roast the cushaw for an hour in a 350 oven and then peel off the skin. Either way cushaw holds a lot of liquid so cook the day ahead and put in a colander over a catch bowl to drain the water. Even with this I still squeezed excess water out with a dish towel. I recommend this so the pie isn t too watery. I did add a bit of white sugar (just a couple of tablespoons) for a bit more sweetness but also a bit of lemon extract too. Added a dollop of fresh whip cream when served. Read More
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