Dessert

Cushaw Pie Recipe

BySimon Carel November 10, 2025November 10, 2025

Introduction

Cushaw Pie is a traditional Southern dessert that offers a warm, spiced pumpkin-like flavor with a smooth, creamy texture. It’s a comforting treat enjoyed especially during the fall season, perfect for holiday gatherings or cozy evenings.

A smooth pumpkin pie sits in a shiny silver foil pie dish on a white marbled surface. The pie has a light brown crust with a crimped edge that goes all around. The orange pumpkin filling looks creamy and even, filling the pie dish completely, and the crust is slightly raised above the filling. The background shows part of a woven beige cloth and a silver wire whisk. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups granulated sugar
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
4 large eggs
12 ounces evaporated milk
3 cups mashed cushaw or pumpkin
2 9-inch deep dish unbaked pie crusts

Instructions

Step 1: Preheat your oven to 425°F (220°C) to prepare for baking the pies.
Step 2: In a large bowl, combine the sugar, cinnamon, cloves, allspice, nutmeg, ginger, and salt. Stir well to evenly mix the spices with the sugar.
Step 3: Add the eggs, mashed cushaw or pumpkin, and evaporated milk to the bowl. Mix thoroughly until the filling is smooth and well combined.
Step 4: Pour the filling evenly into the two unbaked deep-dish pie crusts, spreading it out gently.
Step 5: Bake the pies at 425°F for 15 minutes to set the crust and start cooking the filling.
Step 6: Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 50 to 60 minutes. The pies are done when the center jiggles slightly but a knife inserted near the center comes out clean or with only a small amount of filling clinging to it.
Step 7: Allow the pies to cool completely before serving. For an extra touch, serve with a dollop of cool whip, whipped cream, or a scoop of ice cream.

Tips & Variations

For a richer flavor, substitute some of the evaporated milk with heavy cream.
If cushaw squash is unavailable, pumpkin puree works perfectly as a substitute.
Chill the pie after cooling to enhance the texture before serving.
Add a splash of vanilla extract to the filling for a subtle depth of flavor.

Storage

Store leftover cushaw pie covered in the refrigerator for up to 4 days. To reheat, warm individual slices gently in the microwave or enjoy cold. For longer storage, the pie can be frozen for up to 2 months; thaw overnight in the fridge before serving.