Old Fashioned Cushaw Pie: A Slice of Autumnal Heritage

Autumn’s embrace brings with it a bounty of seasonal flavors, and among the most cherished is the humble cushaw. Often overshadowed by its more popular cousin, the pumpkin, the cushaw offers a unique, subtly sweet taste that’s perfect for pies. This old-fashioned cushaw pie recipe celebrates the simple pleasures of fall baking, delivering a comforting and delicious dessert that connects us to generations past.

## What is a Cushaw?

Before diving into the recipe, let’s explore the star of the show: the cushaw squash. Cushaws are members of the *Cucurbita argyrosperma* species, also known as *Cucurbita mixta*. They are native to North America and have been cultivated for centuries. Unlike pumpkins, cushaws are typically larger and more elongated, with a crookneck shape. Their skin can range in color from green and white stripes to solid white or even orange, depending on the variety.

The flesh of a cushaw is generally pale yellow to orange and has a milder, less fibrous texture than pumpkin. The flavor is subtly sweet with hints of squash and nuttiness. While pumpkins have a distinct and sometimes overpowering sweetness, cushaws offer a more balanced and nuanced flavor profile, making them ideal for those who prefer a less sugary pie.

## Why Cushaw Pie?

Cushaw pie is more than just a dessert; it’s a taste of history. For generations, cushaws were a staple crop in many Southern and Midwestern communities. Families relied on them as a source of food throughout the fall and winter. Cushaw pie became a traditional dish, passed down through families, preserving not only the recipe but also the memories and traditions associated with it.

Choosing to bake a cushaw pie is a way to reconnect with these roots, to appreciate the simple pleasures of seasonal eating, and to experience a unique flavor that’s distinct from the ubiquitous pumpkin spice craze. It’s a celebration of heritage and a testament to the enduring appeal of time-honored recipes.

## Finding Cushaws

Finding cushaws can be a bit of a treasure hunt, but the effort is well worth it. Look for them at local farmers’ markets in the fall, particularly in areas where they are traditionally grown. Roadside stands and specialty produce stores may also carry them. Don’t hesitate to ask farmers about their varieties and growing practices. Some may even have family recipes for cushaw pie to share!

If you can’t find fresh cushaws, you might be able to find canned cushaw puree in some specialty stores or online. However, the flavor and texture will be slightly different from fresh-baked cushaw. If using canned puree, be sure to check the ingredients list and choose a brand that contains only cushaw and no added sugar or spices.

## Old Fashioned Cushaw Pie Recipe

This recipe captures the essence of traditional cushaw pie, emphasizing the natural flavor of the squash and using simple, wholesome ingredients.

**Yields:** 8 servings
**Prep time:** 30 minutes
**Cook time:** 50-60 minutes

**Ingredients:**

* **For the Crust:**
* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into cubes
* ¼ cup cold vegetable shortening, cut into cubes
* 5-7 tablespoons ice water

* **For the Filling:**
* 3 cups cooked and pureed cushaw squash (from about 1 medium cushaw)
* 1 cup evaporated milk
* ¾ cup packed light brown sugar
* 2 large eggs, lightly beaten
* 1 teaspoon ground cinnamon
* ½ teaspoon ground ginger
* ¼ teaspoon ground nutmeg
* ¼ teaspoon ground cloves
* ½ teaspoon salt
* 1 teaspoon vanilla extract

**Equipment:**

* 9-inch pie plate
* Food processor or pastry blender
* Large mixing bowl
* Whisk
* Measuring cups and spoons

**Instructions:**

### Part 1: Preparing the Cushaw

1. **Preheat the oven to 375°F (190°C).** While the oven is heating, prepare the cushaw.
2. **Wash the cushaw thoroughly.** Cut the cushaw in half or quarters, depending on its size. Remove the seeds and stringy fibers from the center.
3. **Roast or steam the cushaw.** You can roast it cut-side down on a baking sheet until tender (about 45-60 minutes), or steam it in a large pot with a steamer basket until tender (about 30-40 minutes). Roasting will give it a slightly richer flavor, while steaming will retain more moisture.
4. **Let the cushaw cool slightly.** Once the cushaw is cool enough to handle, scoop out the flesh and discard the skin.
5. **Puree the cushaw.** Use a food processor, blender, or potato masher to puree the cooked cushaw until smooth. Measure out 3 cups of puree for the filling. If there’s excess moisture, you can strain the puree through a cheesecloth-lined sieve for about 30 minutes to remove it. This will help prevent the pie from being soggy.

### Part 2: Making the Pie Crust

1. **Combine dry ingredients.** In a food processor, combine the flour and salt. Pulse a few times to mix.
2. **Add the fats.** Add the cold butter and vegetable shortening to the food processor. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This is important for creating a flaky crust.
3. **Add the ice water.** Gradually add the ice water, one tablespoon at a time, pulsing after each addition, until the dough just comes together. Be careful not to overmix, as this will develop the gluten in the flour and make the crust tough.
4. **Form the dough into a disc.** Turn the dough out onto a lightly floured surface. Gently form it into a disc about 1 inch thick. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
5. **Roll out the dough.** On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. It should be thin enough to easily fit into your pie plate without being too fragile.
6. **Transfer to the pie plate.** Gently transfer the rolled-out dough to the pie plate. Press it into the bottom and up the sides of the plate. Trim any excess dough around the edges.
7. **Crimp the edges.** Crimp the edges of the crust to create a decorative border. You can use a fork to press around the edges or use your fingers to create a more elaborate design.
8. **Pre-bake the crust (optional).** For a crispier crust, you can pre-bake it before adding the filling. To do this, prick the bottom of the crust several times with a fork to prevent it from puffing up. Line the crust with parchment paper and fill it with pie weights (dried beans or rice work well). Bake for 15 minutes, then remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool slightly before adding the filling. If you don’t pre-bake, proceed directly to filling.

### Part 3: Making the Filling

1. **Combine wet ingredients.** In a large mixing bowl, combine the pureed cushaw, evaporated milk, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until well combined and smooth.
2. **Pour the filling into the crust.** Pour the cushaw filling into the prepared pie crust. Spread it evenly to the edges.

### Part 4: Baking the Pie

1. **Bake the pie.** Bake in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown. The filling should be slightly firm to the touch and not jiggle excessively when you gently shake the pie.
2. **Cool the pie.** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set completely and prevents it from being runny. Cooling will take at least 2-3 hours. I prefer to refrigerate overnight. Cover lightly with plastic wrap after initial cooling.

## Tips for the Perfect Cushaw Pie

* **Use cold ingredients for the crust.** Cold butter and shortening are essential for creating a flaky crust. Make sure your ingredients are thoroughly chilled before starting.
* **Don’t overmix the crust dough.** Overmixing will develop the gluten in the flour and make the crust tough. Mix just until the dough comes together.
* **Chill the dough.** Chilling the dough allows the gluten to relax and the butter to firm up, making it easier to roll out and preventing it from shrinking during baking.
* **Blind bake for a crispier crust.** Blind baking prevents the crust from becoming soggy and ensures that it’s fully cooked. Be sure to prick the bottom of the crust with a fork to prevent it from puffing up.
* **Adjust the spices to your liking.** Feel free to adjust the amount of cinnamon, ginger, nutmeg, and cloves to suit your personal preferences. You can also add a pinch of allspice or cardamom for extra warmth.
* **Use good quality spices.** The quality of your spices will significantly impact the flavor of your pie. Use fresh, high-quality spices for the best results.
* **Don’t overbake the pie.** Overbaking will cause the filling to crack and become dry. The pie is done when the filling is set and the crust is golden brown.
* **Let the pie cool completely.** Allowing the pie to cool completely before slicing will prevent the filling from being runny and ensure that it sets properly.
* **For a smoother filling:** Use an immersion blender to blend the filling before pouring into the crust.
* **Add a streusel topping:** For extra flavor and texture, top the pie with a streusel topping made from flour, butter, sugar, and nuts.

## Serving Suggestions

Old fashioned cushaw pie is delicious on its own, but it can also be enhanced with a variety of toppings and accompaniments.

* **Whipped cream:** A dollop of freshly whipped cream is a classic topping that adds richness and sweetness.
* **Vanilla ice cream:** A scoop of vanilla ice cream provides a cool and creamy contrast to the warm pie.
* **Caramel sauce:** Drizzling the pie with caramel sauce adds a touch of decadence.
* **Pecans or walnuts:** Chopped pecans or walnuts provide a crunchy and nutty topping.
* **Maple syrup:** A drizzle of maple syrup adds a hint of sweetness and warmth.
* **Coffee or tea:** A cup of coffee or tea is the perfect complement to a slice of cushaw pie.

## Variations

While this recipe is for a classic old-fashioned cushaw pie, there are many ways to adapt it to your own taste and preferences.

* **Spiced Rum Cushaw Pie:** Add 2 tablespoons of spiced rum to the filling for a boozy twist.
* **Cushaw Pecan Pie:** Mix 1 cup of chopped pecans into the filling for a nutty flavor and texture.
* **Chocolate Cushaw Pie:** Add 1/4 cup of cocoa powder to the filling for a chocolatey variation.
* **Vegan Cushaw Pie:** Replace the evaporated milk with plant-based milk, the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and the butter in the crust with vegan butter.
* **Gluten-Free Cushaw Pie:** Use a gluten-free pie crust recipe or a store-bought gluten-free crust.
* **Add maple syrup instead of brown sugar**: replace the brown sugar with 1/2 cup of maple syrup.

## Storing Cushaw Pie

Cushaw pie can be stored in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out. It can also be frozen for up to 2-3 months. Thaw the pie in the refrigerator overnight before serving.

## Conclusion

Old fashioned cushaw pie is a delicious and comforting dessert that’s perfect for fall. This recipe captures the essence of traditional cushaw pie, emphasizing the natural flavor of the squash and using simple, wholesome ingredients. Whether you’re a seasoned baker or a novice cook, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and get ready to experience the taste of autumnal heritage. Enjoy!