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slice of apple butter pumpkin pie with whipped cream on a white plate

Roasted Cushaw Squash Pie

Deliciously caramelized roasted cushaw squash makes the most delightful pie. Simple and easy to make, you will never need another pumpkin pie recipe.
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Serving Size 12

Ingredients

  • Pumpkin Pie Filling:
  • 2 cups roasted cushaw squash puree or pumpkin puree
  • 2 eggs well beaten
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 heaping tablespoon cornstarch
  • 1/2 tsp salt
  • 12 oz evaporated milk
  • 1 tablespoon pumpkin pie spice
  • Pie Crust:
  • 1 1/4 cups all purpose flour
  • 1/2 tsp salt
  • 5 tablespoons cold lard or butter
  • 5-6 tablespoons ice cold water add one at a time

Instructions

  • Mix together the Cushaw puree, eggs, evaporated milk, brown sugar, white sugar, salt, cornstarch and pumpkin pie spice.
  • Next, pour pie filling into unbaked pie shell.
  • Then bake at 350 degrees for 1 hour or until the middle is set.

Video

Notes

Canned pumpkin puree can be substituted for Cushaw puree.