Cushaw Pie

Graden 15

"A cushaw is a long necked squash and it makes a wonderful pie, similar to a pumpkin pie, but with a lighter filling and a milder flavor. The cushaw can be very large and you may get enough cushaw "meat" to make as many as 8 pies. You may freeze your unused cushaw to use at a later date."
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Original recipe yields 8 servings



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  1. To prepare squash, cut squash in half and remove seeds. Cut halves in smaller pieces and place in baking dish, skin side up. Add 1/2 inch water to bottom of baking dish and bake at 350 degrees for 60 minutes or until meat of cushaw is tender and soft. When cool, remove cushaw meat from skin and mash.
  2. In medium bowl combine 2 cups cushaw, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Stir until well blended.
  3. Pour into unbaked pastry shell and bake at 425 degrees for 15 minutes, reduce heat to 350 degrees and continue baking another 40 minutes or until knife inserted near center comes out clean. Let cool and refrigerate.



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