Cushaw Pumpkin Pie
A creamy, spiced pumpkin pie featuring rich flavors of pumpkin, cinnamon, nutmeg, and vanilla, perfect for fall celebrations and dessert lovers seeking a classic treat.
Ingredients
Instructions
- Mix all ingredients together with a mixer until well combined.
- Pour the mixture into a 9-inch unbaked pie crust.
- Bake in a preheated oven at 400°F for 15 minutes.
- Reduce the oven temperature to 350°F and bake for about 45 minutes, or until the filling is set in the center.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you don’t have orange extract, you can substitute it with an additional teaspoon of vanilla or a bit of grated orange zest. Make sure to drain the cooked pumpkin well to avoid a watery pie. For a spicier kick, add a pinch of ginger or clove to the spice mix. This pie can also be made with other squash varieties for a unique twist.
Serving Suggestions
Serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful touch. It pairs beautifully with coffee or spiced chai. For a complete fall-themed dessert table, consider serving it alongside Diabetic Cornbread or Easy Apple Surprise to offer a variety of flavors.
Storage & Reheating
Store leftover Cushaw Pumpkin Pie in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 3-4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through, ensuring the crust remains crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Cushaw Pumpkin Pie contains roughly 303 calories, with 5g protein, 53g carbohydrates, and 8g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g of dietary fiber toward your daily target.
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 canned pumpkin instead of fresh?
Yes, you can use canned pumpkin puree as a convenient substitute. Make sure it’s pure pumpkin and not pumpkin pie filling, as the latter contains added sugars and spices. One 15-ounce can is equivalent to about 2 cups of cooked pumpkin. Just drain any excess liquid before mixing with the other ingredients.
How do I know when the pie is done baking?
The pie is done when the filling is set in the center; you can test this by gently shaking the pie. If there’s a slight jiggle in the middle, it will firm up as it cools. Additionally, a toothpick inserted into the filling should come out clean or with just a few moist crumbs.
Can I freeze the pie for later use?
Yes, you can freeze the Cushaw Pumpkin Pie. Make sure it’s completely cooled, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating, and enjoy!
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).