Description

A classic Southern dessert, Cushaw Pie is a rich and spiced pumpkin-like custard pie made from mashed cushaw squash, aromatic spices, and a creamy custard base baked in a flaky deep-dish pie crust. This comforting pie is perfect for fall and holiday celebrations, delivering warm notes of cinnamon, cloves, nutmeg, and ginger in every bite.

Ingredients

Scale

Dry 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

Wet Ingredients

4 large eggs
12 ounces evaporated milk
3 cups mashed cushaw or pumpkin

Pie Crust

2 9-inch deep dish unbaked pie crusts

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
Mix Dry Ingredients: In a large mixing bowl, combine 2 cups granulated sugar, 1 tablespoon cinnamon, 1 teaspoon ground cloves, 1 teaspoon allspice, 1 teaspoon nutmeg, 1 teaspoon ginger, and 1 teaspoon salt. Stir to blend all the spices evenly with the sugar.
Add Wet Ingredients: Beat in 4 large eggs, 3 cups mashed cushaw (or pumpkin), and 12 ounces evaporated milk to the dry mixture. Mix thoroughly until the custard filling is smooth and well combined.
Prepare Pie Crusts: Place the two unbaked 9-inch deep dish pie crusts on baking sheets or pie pans ready to be filled.
Fill Pie Shells: Evenly pour the custard mixture into each of the prepared pie crusts, filling them close to the edges.
Bake at High Temperature: Bake the pies at 425°F for 15 minutes to set the crust and start cooking the filling.
Reduce Heat and Continue Baking: Lower the oven temperature to 350°F (175°C). Continue baking for 50-60 minutes or until the center jiggles slightly but a knife inserted near the center comes out clean or with a tiny bit of filling adhering.
Cool and Serve: Remove the pies from the oven and allow them to cool completely before serving. For an extra special touch, serve with a dollop of cool whip, whipped cream, or a scoop of vanilla ice cream.

Notes

Substitute pumpkin for cushaw squash if cushaw is unavailable.
Use fresh ground spices for the most flavorful pie.
Ensure the pie is fully cooled before cutting to allow the custard to set properly.
Wrap leftover pie tightly and refrigerate; best consumed within 3-4 days.
Use deep dish pie crusts to accommodate the thick custard filling.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Keywords: Cushaw Pie, Pumpkin Pie, Southern Dessert, Spiced Pie, Fall Pie Recipe, Custard Pie