Cushaw Pie
Cushaw Pie is a timeless Southern dessert that tastes like home with every bite. Made with creamy cushaw squash and warm spices, it’s the perfect twist on traditional pumpkin pie and a holiday dessert must!
If you grew up in the South, there’s a good chance someone in your family made Cushaw Pie. My mamaw always had one cooling on the counter around the holidays. The smell of cinnamon and cloves drifting through the house meant something special was coming.
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Cushaw pie isn’t as common as pumpkin these days, but once you taste it, you’ll understand why this old-fashioned favorite deserves a spot on your dessert table. It’s made with the creamy, lightly sweet flesh of a cushaw squash and bakes up smooth and perfectly spiced.
Whether you’re serving it for Thanksgiving or simply want a slice of comfort on a cool day, this pie is pure homemade goodness. Be sure to check out our other holiday pie favorites, No-Bake Pumpkin Cheesecake and Oatmeal Pie.
Table of Contents
What is a Cushaw?
Cushaw is an old-fashioned heirloom squash with a green-and-white striped neck. It has a mild, slightly sweet flavor that makes an amazing pie filling similar to pumpkin.
Cushaw pie is one of those recipes that connects generations. Before canned pumpkin was easy to find, cushaw squash was the go-to for fall baking across much of the South. Its natural sweetness and velvety texture make it perfect for pie, and this version keeps that old-fashioned charm with just the right blend of spices and creamy richness.
How to Make Cushaw Puree
Wash the cushaw, then use a sharp knife or vegetable peeler to remove the skin. Cut the squash into 1–2 inch cubes, removing any seeds and stringy parts. Place in a large pot with about 1 inch of water. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until fork-tender. Remove from heat and drain thoroughly to prevent watery purée. Mash with a masher until it’s a smooth texture. Allow it to cool completely before using in pies or other recipes. Store in the refrigerator up to 5 days or freeze for up to 3 months.
Why You’ll Like This Recipe
- Old-fashioned flavor: Cushaw pie tastes like a mix between pumpkin and sweet potato pie. It’s rich, creamy, and nostalgic.
- Perfect for fall: The warm spices fill your kitchen with that cozy, seasonal aroma everyone loves.
- A family favorite: This recipe comes straight from my grandma’s handwritten card, tried, true, and full of love.
- Versatile: Works beautifully with cushaw, pumpkin, or even sweet potatoes.
- Delicious with toppings: Whipped cream, Cool Whip, or a scoop of vanilla ice cream take it over the top!
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Granulated sugar: Adds just the right sweetness to balance the earthy squash flavor.
- Ground cinnamon, ground cloves, allspice, ground nutmeg and ground ginger: That classic blend of warm spices we all love during the holidays.
- Salt: Enhances the sweetness and spices.
- Eggs: Gives the pie structure and a silky-smooth texture.
- Evaporated milk: Makes the filling creamy and rich.
- Mashed cushaw: The heart of the pie. Cushaw gives a lighter, smoother flavor than pumpkin.
- Deep-dish pie crusts: A buttery, flaky base that holds it all together.
Tools You’ll Need
How to Make Cushaw Pie
- Preheat oven to 425°F.
- In a large bowl, mix together sugar, cinnamon, cloves, allspice, nutmeg, ginger, and salt.
- Add eggs, cushaw purée, and evaporated milk. Mix well until smooth and combined.
- Pour the mixture evenly into the unbaked deep-dish pie shells.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 50-60 minutes, or until the center has a gentle jiggle and a knife inserted near the center come out clean or with just a tiny bit of filling.
- Cool before serving. Enjoy with a dollop of cool whip, whipped cream or ice cream.
Expert Tips and Substitutions
- No cushaw? No problem! Substitute canned or fresh pumpkin or sweet potato purée. It works beautifully.
- Homemade pie crust: If you have time, make your own crust for that from-scratch touch.
- Spice it your way: Add more seasonings if you like even bolder flavors. Reduce if you prefer a milder spice profile.
- Avoid cracks: Let the pie cool slowly at room temperature instead of in the fridge.
- Smooth filling: Cushaw cooked down is super tender, so a potato masher or fork is sufficient. You can also use an immersion blender or whisk for a creamy, lump-free filling.
Storage and Freezing
Store leftover pie covered in the refrigerator for up to 4 days. For longer storage, wrrap tightly in foil or plastic wrap, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
You can reheat individual slices in the microwave for about 15–20 seconds for that “just baked” flavor.
Frequently Asked Questions
Cushaw is an old-fashioned heirloom squash with a green-and-white striped neck. It has a mild, slightly sweet flavor that makes an amazing pie filling similar to pumpkin.
If you can find it, absolutely! But fresh cushaw purée (boiled, then mashed or blended) gives the best texture and flavor.
The center should look mostly set but still have a gentle jiggle. A knife inserted near the center should come out clean or with just a tiny bit of filling.
Yes! Bake the pie a day in advance, cool completely, and refrigerate. It actually tastes even better the next day as the flavors meld.
Serve it chilled or at room temperature with whipped cream, Cool Whip, or a scoop of vanilla ice cream.
More Recipes Like This
Cushaw Pie
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
- Preheat oven to 425°F.
- In a large bowl, mix together sugar, cinnamon, cloves, allspice, nutmeg, ginger, and salt.
- Add eggs, cushaw purée, and evaporated milk. Mix well until smooth and combined.
- Pour the mixture evenly into the unbaked deep-dish pie shells.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 50-60 minutes, or until the center has a gentle jiggle and a knife inserted near the center come out clean or with just a tiny bit of filling.
- Cool before serving. Enjoy with a dollop of cool whip, whipped cream or ice cream.
Notes
Expert Tips and Substitutions
- No cushaw? No problem! Substitute canned or fresh pumpkin purée. It works beautifully.
- Homemade pie crust: If you have time, make your own crust for that from-scratch touch.
- Spice it your way: Add more seasonings if you like even bolder flavors. Reduce if you prefer a milder spice profile.
- Avoid cracks: Let the pie cool slowly at room temperature instead of in the fridge.
- Smooth filling: Cushaw cooked down is super tender, so a potato masher or fork is sufficient. You can also use an immersion blender or whisk for a creamy, lump-free filling.
Storage and Freezing
Store leftover pie covered in the refrigerator for up to 4 days. For longer storage, wrrap tightly in foil or plastic wrap, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving. You can reheat individual slices in the microwave for about 15–20 seconds for that “just baked” flavor.Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
Nice flavor and texture! Will be added to the holiday menu.
Awwww!! That makes my heart so happy to hear!! Thank you SO much!!!🥰