Cushaw Squash Pie
A custard pie made from cushaw squash instead of pumpkin, spiced with cinnamon and nutmeg and baked in a flaky crust. It's a fall dessert built from a squash long grown in mountain gardens.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Pie pan
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 13
- carbs
- 42
- protein
- 5
- calories
- 310
Instructions
- 1
Place cushaw squash halves cut side down. Roast at 375°F for about 45 minutes until very tender.
- 2
Scoop out the flesh and drain in a strainer for 15 minutes. Blend or mash until smooth.
- 3
Whisk together the squash puree, evaporated milk, eggs, brown sugar, cinnamon, nutmeg, ginger, and salt.
- 4
Pour the filling into the unbaked pie crust.
- 5
Bake at 375°F for 45 to 50 minutes. Stop when the center is just set with a slight jiggle.
- 6
Cool completely on a wire rack before slicing.
Chef's tips
Roast the cushaw until very soft and drain extra liquid before blending to avoid a watery filling.
Storage
Refrigerate covered up to 4 days.
Reheating
Serve chilled or at room temperature; reheating is not necessary.
Common mistakes to avoid
- •Using unroasted or wet squash puree, which makes the filling soggy
- •Overbaking the pie, which causes the surface to crack
Serving suggestions
Cooked Cushaw Squash Pie?
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