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–+ servings
A whole cushaw pie and a slice on a plate.
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5 from 1 vote

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!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: holiday, holidays, pie, thanksgiving
Servings: 16 servings
Calories: 293kcal

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

Calories: 293kcal | Carbohydrates: 45g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 288mg | Potassium: 209mg | Fiber: 2g | Sugar: 29g | Vitamin A: 7270IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg
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