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Classic Cushaw Pie

Cushaw is a type of crookneck squash or gourd, and it makes an excellent replacement for pumpkin in pies. You may grow cushaw squash in your garden or find them at farmers markets, especially in the Southern and Appalachian states in the fall. It has a pale yellow-orange flesh and a mild flavor. As winter squash, it is ripe in the fall and can be stored for longer periods until you are ready to use it. This makes for a very affordable food to have stored as it has a longer shelf life

Pumpkin can be used in this pie, but you may find that cushaw is a uniquely tasty new replacement. Give it a try. You will not find commercially canned cushaw, so you will need to start from the raw ingredient.

Photo credit: vintage southern pie recipes

Prep: 25 mins

Cook: 110 mins

Total: 2 hrs 15 mins


  • 1 (2-pound) cushaw squash ( raw weight will equal ~2.5 cups of flesh needed for recipe)

  • 1/4 cup heavy cream

  • 2 large eggs, beaten

  • 1 cup granulated sugar

  • 1 tablespoon all-purpose flour

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground allspice

  • 1/2 teaspoon lemon extract

  • 2 tablespoons unsalted butter, melted

  • 1 (9-inch) unbaked pie shell


  1. Gather the ingredients.

  2. Preheat oven to 350 ℉.

  3. Using a sharp knife, slice off the neck of the squash and then cut it in half. Slice the bottom section vertically and scoop out the seeds and guts. You can discard the seeds or save them to roast. It is important to use the bottom half of the squash and not the neck as the pulp in the neck of the squash will not get as soft.

  4. Bake the cut cushaw on a rimmed baking sheet for one hour, or until the flesh is soft.

  5. Drain the cooked cushaw thoroughly if any liquid is present.

  6. Scoop out and mash the cooked flesh with a potato masher for a rustic texture. Or, you can puree it in a food processor or blender for a smoother texture.

  7. Stir together 2 1/2 cups mashed cushaw and cream; add beaten eggs. Mix well and add sugar, flour, salt, nutmeg, and allspice; mix well to blend. Blend in lemon extract and butter.

  8. Pour the mixture into the prepared unbaked pie shell and bake at 450 F for 10 minutes.

  9. Reduce heat to 350 F and bake for about 40 minutes longer.

  10. When the pie is set, remove it from the oven and allow it to cool on a wire rack.

  11. Cut and serve the pie and enjoy!

This is the squash I used for my first cushaw pie and it gave me the perfect amount for one pie. This thing was massive!


  • You need to be sure the cooked cushaw is well-drained or the pie will be watery. One trick is to cook the squash a day ahead. Place it in a colander over a collection bowl in the refrigerator overnight so it has plenty of time to drain.

  • Serve the pie with whipped cream or vanilla ice cream.

  • Refrigerate any leftover pie to eat within a few days. You can also freeze leftover pie if you need to keep it longer.

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