For a richer flavor, consider browning the butter before adding it to the flour mixture for the crust. If you don't have clover honey, any mild-flavored honey will work well. To prevent the crust from burning, you can cover the edges with foil during the last 15-20 minutes of baking. Leftover pie can be stored in the refrigerator for up to 3 days.
Old-Fashioned Cushaw Pie
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PREP TIME25 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 20 mins
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SERVING16 People
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VIEWS12
Discover the enchanting flavor of cushaw squash in this timeless pie. Its unique, subtly sweet flavor profile, reminiscent of pumpkin but with a delicate twist, makes for a truly unforgettable dessert. This pie is a celebration of seasonal bounty and a testament to the versatility of this often-overlooked squash.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol132 mg
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Fiber2 g
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Protein6 g
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Saturated Fat17 g
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Sodium398 mg
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Sugar32 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
Step
25 mins
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. (25 minutes)
03
Step
5 mins
Blend squash in a blender until smooth. Measure out 6 cups of squash puree into a large mixing bowl. Reserve any extra squash puree for another use, such as soup or smoothies. (5 minutes)
04
Step
5 mins
Add cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into the mixing bowl with squash puree. Whisk until smooth and well combined. Cover and set aside. (5 minutes)
05
Step
15 mins
In a separate bowl, whisk together flour and 1 teaspoon salt. Cut in the softened butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice-cold water, mixing until the dough just comes together. Add more flour if the dough is too wet. (15 minutes)
06
Step
10 mins
Divide the dough in half. On a lightly floured surface, roll each half into a 10-inch circle. Gently press the dough into two 10-inch pie pans. Pour squash filling into each pie crust. (10 minutes)
07
Step
50 mins
Bake in the preheated oven until a knife inserted in the center comes out clean. Let cool slightly before serving. (50 minutes)
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Nora Carterkovacek
Jun 24, 2025This recipe is a keeper! My family loved it, and it's a great way to use up extra squash from the garden. - Emily L.
Kaley Halvorson
Jun 21, 2025Absolutely delicious! The cushaw squash gives it a unique flavor that's not too sweet. - Sarah M.
Melody Raynorhoeger
Jun 17, 2025I was skeptical about using cushaw, but this pie turned out amazing! The crust was perfectly flaky. - John B.