Old-Fashioned Cushaw Pie Recipe: A Southern Classic

If you’ve never tried cushaw pie, you’re in for a true Southern treat. Made from the sweet and mild cushaw squash (sometimes spelled kershaw), this pie is similar to pumpkin pie but with a smoother texture and a more delicate flavor. For generations, families have been baking cushaw squash recipes during the fall and holiday season, and this cushaw pie recipe is one of the best ways to enjoy this heirloom vegetable.

Why Try Cushaw Pie?

Cushaw squash is a large, green-and-white striped heirloom squash that grows especially well in the Southern United States. It’s prized for its:

• Mild, sweet flavor – less earthy than pumpkin, making pies lighter and creamier.
• Versatility – perfect for custards, pies, breads, and other cushaw recipes.
• Tradition – for many families, kershaw pie is a Thanksgiving or Christmas must-have.
  

Unlike pumpkin, cushaw tends to be less stringy, giving your pie a silky smooth filling.

Ingredients (Makes 2 Pies)

• 1 large cushaw squash (peeled, seeded, and cubed)
• 3 cups heavy cream
• 1 ½ cups granulated sugar or honey
• 4 large eggs
• ¼ cup molasses
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ¼ teaspoon allspice
• 1 teaspoon salt
• 2 unbaked pie crusts (9–10 inch each, homemade or store-bought)
  

Step-by-Step Cushaw Pie Recipe

Step 1: Cook the Cushaw

Peel, seed, and cube the cushaw squash. Steam or boil until tender (about 20 minutes). Drain and mash, or blend until smooth to create a puree.

Step 2: Make the Filling

In a large bowl, whisk together the cushaw puree, cream, sugar (or honey), eggs, molasses, and spices until smooth and well combined.

Step 3: Fill the Pie Crusts

Divide the mixture evenly between two unbaked pie shells. Smooth out the tops with a spatula.

Step 4: Bake

Preheat the oven to 375°F (190°C). Bake pies for 45–55 minutes, or until a knife inserted in the center comes out clean.

Step 5: Cool and Serve

Let the pies cool at room temperature. Serve with fresh whipped cream and a sprinkle of nutmeg.

Tips for Perfect Cushaw Pie

• Extra puree? Freeze cushaw puree in freezer bags for up to 3 months. Perfect for more cushaw squash recipes like bread or custard.
• Pie crust shortcut: Use refrigerated pie crusts if you don’t want to make dough from scratch.
• Sweetness swap: Honey or maple syrup can replace sugar for a richer flavor.
  

Cushaw Pie vs. Pumpkin Pie

While pumpkin pie is a holiday staple, cushaw pie has a lighter, less dense texture and a subtle sweetness that many people prefer. Families who grew up in the South often swear by kershaw pie as the superior holiday dessert.

Nutrition (Per Slice, Approximate)

• Calories: 410
• Fat: 22g
• Carbs: 48g
• Protein: 5g
  

FAQs About Cushaw Pie

What does cushaw squash taste like?

Cushaw squash has a mild, slightly sweet flavor with less earthiness than pumpkin. Its smooth texture makes it perfect for pies and custards.

Can I substitute pumpkin for cushaw in this recipe?

Yes, you can replace cushaw with pumpkin in equal amounts. However, the flavor will be stronger and the pie may have a denser texture.

How do I store cushaw pie?

Cushaw pie should be stored in the refrigerator, covered, for up to 4 days. You can also freeze slices for up to 3 months.

Is cushaw pie a traditional Southern recipe?

Yes! Cushaw pie is a classic Southern heirloom recipe, passed down through generations, especially popular around Thanksgiving and Christmas.

Where can I find cushaw squash?

Cushaw squash is usually available at farmers’ markets, specialty produce shops, or home gardens in the Southern United States during late summer and fall.

Conclusion

This cushaw pie recipe is a timeless dessert that blends tradition with rich, spiced flavors. Whether you call it cushaw pie or kershaw pie, it’s a lighter, creamier alternative to pumpkin pie that deserves a place on your holiday table. With its smooth filling, sweet notes, and deep roots in Southern cooking, cushaw pie is more than just a dessert—it’s a taste of heritage.