Cushaw Pie
Cushaw Pie offers a delightful twist on traditional pumpkin pie, featuring tender cushaw squash with warm spices like cinnamon and nutmeg. Its smooth, sweet filling pairs perfectly with a flaky pie crust, making it an ideal dessert for fall gatherings or family dinners seeking a comforting treat.
Ingredients
Instructions
- Mix all ingredients and pour into the pie shell.
- Bake in a 400° F oven until the mixture is set.
Tips & Substitutions
For a richer flavor, consider using light brown sugar instead of white sugar. If cushaw is unavailable, pumpkin puree can be a suitable substitute. Make sure to drain the cushaw well to prevent a watery pie. Also, try adding a pinch of ginger for an extra spice kick. This pie can also be served warm or cold, depending on personal preference.
Serving Suggestions
Cushaw pie is delightful on its own, but it pairs beautifully with whipped cream or a scoop of vanilla ice cream. For an impressive dessert spread, serve it alongside Delicious Fresh Orange Cake or Spiced Bran Drop Cookies. A cup of spiced tea or coffee would complement the flavors beautifully, creating a comforting dessert experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for 20-30 seconds until warm, or reheat the whole pie in a 350°F oven for about 15 minutes. Be sure to cover it with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Cushaw Pie contains roughly 266 calories, with 2g protein, 17g carbohydrates, and 21g fat. It is a good source of dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 925mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cushaw instead of cooked?
Yes, you can use fresh cushaw, but it will need to be cooked and drained first to remove excess moisture. This ensures that the pie doesn't become watery. Simply peel, cube, and steam or boil until tender before mashing or pureeing.
Is it possible to make this pie dairy-free?
Absolutely! You can substitute the evaporated milk with a dairy-free alternative such as coconut milk or almond milk. Additionally, use vegan butter instead of regular butter to keep the recipe completely dairy-free while still enjoying the delicious flavors.
How long should I bake the pie?
Bake the cushaw pie at 400°F until the filling is set, which typically takes about 30-40 minutes. You'll know it's done when a knife inserted in the center comes out clean. Keep an eye on the crust to avoid over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).