Old-Fashioned Cushaw Pie


Early in the summer, I found an unknown plant growing in my front garden. Thinking it might be a squash vine, I let it grow and discovered cushaws! This type of squash is sweet like pumpkin but very green — they make a delectable pie filling!

Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hrs 20 mins
2 10-inch pies


  • 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


  1. Preheat the 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 of squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.

  4. Add cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into the mixing bowl with 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 two 10-inch pie pans; 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.

Cook's Notes:

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

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 (per serving)

460 Calories
27g Fat
54g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 460
% Daily Value *
Total Fat 27g 35%
Saturated Fat 17g 83%
Cholesterol 132mg 44%
Sodium 398mg 17%
Total Carbohydrate 54g 19%
Dietary Fiber 2g 8%
Total Sugars 32g
Protein 6g
Vitamin C 14mg 72%
Calcium 95mg 7%
Iron 2mg 9%
Potassium 547mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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