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Old-Fashioned Cushaw Pie
Old-Fashioned Cushaw Pie
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Try using Cushaw squash for a tasty twist on classic pumpkin pie. Recipe yields 2 pies, ideal for Thanksgiving gatherings.
Ingredients:
  • 1 large cushaw squash - peeled, seeded, and chopped
  • 3 cups heavy whipping cream
  • 1.5 cups clover honey
  • 4 eggs
  • 0.25 cup molasses
  • 5 teaspoons ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoons salt, divided
  • 0.25 teaspoon ground allspice
  • 0.25 teaspoon nutmeg
  • 2 cups hard white flour, or more as needed
  • 12.666666984558 tablespoons butter, softened
  • 7 tablespoons ice-cold water
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfectly cooked dish.
  • Set up a steamer in a saucepan with water just below the steamer. Bring to a boil. Steam squash covered until very tender, for 15 to 20 minutes.
  • Puree the squash in a blender until velvety smooth. Transfer 6 cups of the luscious squash puree into a spacious mixing bowl. Any leftover squash puree can be set aside for another culinary masterpiece.
  • Combine cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg with the squash puree in a mixing bowl. Whisk until smooth, then cover and set aside.
  • In a bowl, combine flour and 1 teaspoon of salt. Incorporate butter into the flour mixture, then pour in water and mix until well combined. Adjust by adding more flour if the dough is too wet. Divide the dough in half and roll each half onto a floured surface to form two 10-inch circles. Gently press the dough into two 10-inch pie pans and fill each with squash filling.
  • Bake in the preheated oven for 40 to 50 minutes, or until a knife inserted in the center comes out clean. Let it cool slightly before serving.

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