Old-Fashioned Cushaw Pie

american_region asian caribbean chinese european french dessert main bread sweet spicy savory umami medium fast

Prep

28 min

Cook

45 min

Total

73 min

Ingredients (13)

1 large cushaw squash - peeled, seeded, and chopped g

3 cups heavy whipping cream g

1 ½ cups clover honey g

4 eggs g

¼ cup molasses g

5 teaspoons ground cinnamon g

1 tablespoon ground ginger g

2 teaspoons salt, divided g

¼ teaspoon ground allspice g

¼ teaspoon nutmeg g

2 cups hard white flour, or more as needed g

12 ⅔ tablespoons butter, softened g

7 tablespoons ice-cold water g

Nutrition

kcal

fat

carbs

protein

Instructions

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.