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Old-Fashioned Cushaw Pie

Rated as 5 out of 5 Stars
2

"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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Ingredients

1 h 20 m servings 460
Original recipe yields 16 servings (2 10-inch pies)

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 460 calories; 27.3 53.5 5.6 132 398 Full nutrition

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Reviews

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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 l...