GRANDMA DARCY'S SQUASH PIE
Grandma Darcy gave me this recipe many years ago. Since then we always have her squash pie on Thanksgiving instead of pumpkin, and like it much better!
Provided by Heidi Darcy
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
- Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.8 g, Cholesterol 39.2 mg, Fat 8 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 219.8 mg, Sugar 20.2 g
CUSHAW PIE
This is a family recipe from the kitchen of my much-missed mamaw, Avis. Nothing says "holiday" to me like cushaw pie, and I never even had regular pumpkin until much later in life (and have always preferred cushaw)! Note: Cushaws are often sold as decorative gourds, but they're entirely edible and taste kind of like pumpkin, but milder. They're orange-and-white striped when they're unripe, and green-and-white striped when they're ready to cook. (PREP TIME does not include cooking or draining the cushaw.)
Provided by Lena6135
Categories < 4 Hours
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sift together sugar and spices and add to cooked, pureed squash.
- Beat in eggs one at a time.
- Add cream and mix well.
- Bake in unbaked pie shell 10 minutes at 450, then 40 minutes at 350. (If you use a deep dish pie crust, add an additional 15-20 minutes to the last leg of cooking.).
- Pie is done with the edges are set and brown but the middle still has just a bit of movement, like a custard. A knife or toothpick inserted should come out clean.
- Cool completely on a rack before cutting or refrigerating. Can be eaten immediately, refrigerated for a few days, or frozen for later enjoyment.
- COOKING THE SQUASH:.
- Cushaw is easiest cooked by cutting it length-wise (this will take a little muscle and a serrated knife or small, clean hand saw), removing the inner pulp and seeds, and then baking the hull, skin still on, in a 350 degree oven on a lined baking sheet. It's done when the flesh is soft and the skin slides off easily - about 1 hour.
- It can be cooked more quickly by slicing the gourd lengthwise, then cutting away the rind and cutting the cushaw flesh into chunks. Boil or steam until fork-tender.
- Puree the cooked cushaw flesh, rind/skin removed, in a food processor or blender in small batches until it is smooth and lump-free. You can also use a potato masher for a more rustic feel, but the resulting pie will be more lumpy, rather than a smooth, custard-like texture.
- Be sure to drain the cushaw thoroughly or the pie will end up too watery. I usually put the cooked, pureed pulp in a strainer, place the strainer over a bowl, and then cover and refrigerate overnight.
- One cushaw will render enough pulp to make several pies, depending on the size. The leftovers freeze wonderfully in 1 cup portions and will save you from having to process it all again next time!
CUSHAW PIE
This is my very favorite pie. It is similar to a pumpkin pie, but much better to me. A cushaw is a squash. It's white with green stripes on it, a bulb at one end with a long neck.
Provided by ginger skaggs
Categories Pies
Time 2h15m
Number Of Ingredients 7
Steps:
- 1. Prepare squash by cutting off rind and seeding it. Cut into small chunks.
- 2. Cook enough cushaw to equal 2 cups. This can be done by putting a small amount of water in a pan and slowly cooking it so it won't stick. Another way is to put cushaw in a microwave safe bowl, cover and microwave until soft.
- 3. Put cooked cushaw in mixing bowl.
- 4. Add remaining ingredients and mix until blended well.
- 5. Pour into pie shell and bake at 350 degrees until done, about 45 minutes or until center doesn't jiggle.
- 6. Take raw cushaw and freeze. Use another day.
SQUASH PIE
A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.
Provided by Carol
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
- Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g
OLD-FASHIONED CUSHAW PIE
Early in the summer, I found an unknown plant growing in my front garden. Think it might be a squash vine, I let it grow and discovered cushaws! Sweet like pumpkins but very green, they make perfect, delectable pies.
Provided by SouthernSon
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat 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 squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
- Stir cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into 6 cups 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 2 pie pans and 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.
Nutrition Facts : Calories 460.1 calories, Carbohydrate 53.5 g, Cholesterol 131.8 mg, Fat 27.3 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 16.5 g, Sodium 398 mg, Sugar 31.7 g
More about "old fashioned cushaw pie recipes"
8 OLD-FASHIONED SOUTHERN PIES YOU WON'T FIND ANYWHERE ELSE
From southernliving.com
MAKE THIS SWEET RECIPE FOR CUSHAW PIE - THE SPRUCE EATS
From thespruceeats.com
SPICED CUSHAW SQUASH PIE - FARM BELL RECIPES
From farmbellrecipes.com
HEALTH INFORMATION OLD-FASHIONED CUSHAW PIE RECIPE
From winkybabe.com
RECIPE OLD-FASHIONED CUSHAW PIE - ALL RECIPES FOR COOKING
From recipes4food.com
CREOLE CUSHAW PIE - LOUISIANA COOKIN
From louisianacookin.com
OLD-FASHIONED CUSHAW PIE
From recipepes.com
CUSHAW PIE WITH VANILLA BEAN CUSTARD SAUCE RECIPE - SOUTHERN LIVING
From southernliving.com
OLD-FASHIONED CUSHAW PIE RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
CUSHAW PIE - KENTUCKYMONTHLY.COM
From kentuckymonthly.com
CUSHAW PIE - KENTUCKY LIVING
From kentuckyliving.com
44 OLD-FASHIONED PIE RECIPES WE STILL MAKE TODAY - TASTE OF HOME
From tasteofhome.com
CUSHAW PIE - RECIPE - COOKS.COM
From cooks.com
OLD-FASHIONED CUSHAW PIE | RECIPE CART
From getrecipecart.com
OLD-FASHIONED CUSHAW PIE RECIPE - EASY COOK FIND
From easycookfind.com
OLD-FASHIONED CUSHAW PIE | RECIPE | RECIPES, CUSHAW PIE RECIPE…
From pinterest.co.uk
OLD-FASHIONED CUSHAW PIE - COOKTHISMEAL.COM
From cookthismeal.com
OLD-FASHIONED CUSHAW PIE RECIPE - ALL RECIPES
From recipesfresher.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love