Recipes Fruits and Vegetables Vegetables Squash Old-Fashioned Cushaw Pie 5.0 (4) 4 Reviews 3 Photos Early in the summer, I found an unknown plant growing in my front garden. Thinking it might be a squash vine, I let it grow and discovered cushaws! This type of squash is sweet like pumpkin but very green — they make a delectable pie filling! Submitted by SouthernSon Updated on August 11, 2024 Save Rate Print Share Close Add Photo 3 3 Prep Time: 25 mins Cook Time: 55 mins Total Time: 1 hr 20 mins Servings: 16 Yield: 2 10-inch pies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings 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 Directions Preheat the oven to 400 degrees F (200 degrees C). 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. Blend squash in a blender until smooth. Pour 6 cups of squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use. Add cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into the mixing bowl with squash puree; whisk until smooth. Cover and set aside. 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 two 10-inch pie pans; pour squash filling into each. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving. Cook’s Note This recipe usually makes more than enough pie filling. I usually pour the extra filling into a glass casserole dish with a graham cracker crust and bake it along with the pies.These pies are excellent served with whipped cream dusted with nutmeg.If there is extra cushaw, it can be saved and frozen for up to 3 months. I Made It Print Nutrition Facts (per serving) 460 Calories 27g Fat 54g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 460 % Daily Value * Total Fat 27g 35% Saturated Fat 17g 83% Cholesterol 132mg 44% Sodium 398mg 17% Total Carbohydrate 54g 19% Dietary Fiber 2g 8% Total Sugars 32g Protein 6g 11% Vitamin C 14mg 16% Calcium 95mg 7% Iron 2mg 9% Potassium 547mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.