Cushaw Squash Pie

October 19, 2017


1 unbaked 9 or 10 inch pie shell

1&3/4 cup cooked, puréed cushaw squash

1 cup sugar

1 teaspoon salt

1 teaspoon cinnamon 

1 teaspoon nutmeg

1/2 teaspoon ginger

3 eggs

1&1/2 cup milk

1 Tablespoon melted butter 



Combine squash, sugar, salt, and spices. Blend in eggs, milk, and butter. Pour into unbaked pie shell. Bake at 400 degrees for 50 minutes, or until a knife inserted in filling one inch from pie's edge comes out clean. Cool. Top with whipped cream if desired. 


See a great crust recipe here.  


*This is not a dark orange pie like pumpkin, but the taste is fabulous! We love this pie so much we served this (and some other desserts) at our wedding in place of cake! 


**This recipe is from my mother-in-law who catered many events of significance in our area over the years. 

Cushaw Squash from our garden. 

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