Old-Fashioned Cushaw Pie recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

Ingredients

1 large cushaw squash - peeled, seeded, and chopped
3 cups heavy whipping cream
1 ½ cups clover honey
4 eggs
¼ cup molasses
5 teaspoons ground cinnamon
1 tablespoon ground ginger
2 teaspoons salt, divided
¼ teaspoon ground allspice
¼ teaspoon nutmeg
2 cups hard white flour, or more as needed
12 ⅔ tablespoons butter, softened
7 tablespoons ice-cold water

Nutrition Info

460.1 calories
carbohydrate: 53.5 g
cholesterol: 131.8 mg
fat: 27.3 g
fiber: 2.2 g
protein: 5.6 g
saturatedFat: 16.5 g
servingSize: -
sodium: 398 mg
sugar: 31.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes.

  3. Blend squash in a blender until smooth. Pour 6 cups squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.

  4. Stir cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into 6 cups squash puree, whisk until smooth. Cover and set aside.

  5. Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture, add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface, form into two 10-inch circles. Press dough into 2 pie pans and pour squash filling into each.

  6. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.

Recipe Yield

2 10-inch pies

Recipe Note

Early in the summer, I found an unknown plant growing in my front garden. Think it might be a squash vine, I let it grow and discovered cushaws! Sweet like pumpkins but very green, they make perfect, delectable pies.

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