Old Fashioned Cushaw Pie
A creamy, spiced pumpkin pie with fresh grated nutmeg, perfect for fall gatherings and those who enjoy traditional, comforting desserts with a hint of warmth and flavor.
Ingredients
Instructions
- Cook cushaw in water until tender.
- Drain the cushaw.
- Add the butter, sugar, and cream to the cooked cushaw, beating with a mixer after each addition.
- Add eggs and salt to the mixture and blend well.
- Pour the filling into prepared pie crusts.
- Grate fresh nutmeg on top of the filling before baking.
- Bake the pie at 350°F until the filling is set.
Tips & Substitutions
For a smoother filling, ensure the cushaw is blended thoroughly after draining. If you don't have nutmeg, cinnamon can be a great substitute, though it will change the flavor profile slightly. For a richer taste, consider using brown sugar instead of white. If you prefer a lighter pie, substitute half of the cream with milk.
Serving Suggestions
Cushaw pie is delicious served warm, but it can also be enjoyed chilled. Consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It makes a wonderful dessert after a hearty meal, perhaps alongside a savory dish like Green Peas And Asparagus Casserole.
Storage & Reheating
Store leftover cushaw pie in the refrigerator, covered tightly with plastic wrap or aluminum foil, to maintain freshness. It can be kept for up to 4 days. To reheat, place slices in a preheated oven at 325°F for about 15-20 minutes, or until warmed through, ensuring the crust stays crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Cushaw Pie contains roughly 376 calories, with 7g protein, 63g carbohydrates, and 13g fat. It is an excellent source of vitamin C (50% of the Daily Value) and dietary fiber (31% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1027mg per serving (45% 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 until tender before making the pie. Simply peel, cube, and boil or steam the cushaw until soft, then drain and proceed with the recipe.
Can I freeze cushaw pie?
Yes, cushaw pie can be frozen. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 3 months. To enjoy, thaw in the refrigerator overnight and then reheat as needed.
What can I use instead of eggs?
If you need an egg substitute, consider using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit until thick). These alternatives will help bind the filling while keeping it moist.
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).