Cushaw Pie with Vanilla Bean Custard

A silky, spiced cushaw squash pie with a buttery crust, topped with a rich vanilla bean custard. This delightful dessert is the perfect autumn treat, ideal for Thanksgiving or Friendsgiving gatherings. The warm spices and creamy custard create a harmonious balance of flavors that will impress your guests.

Why You’ll Love This Recipe

• Rich and Creamy Texture – The cushaw squash filling is smooth and velvety, enhanced by the warm flavors of cinnamon, nutmeg, and ginger.
• Perfect for Fall Gatherings – This pie is a wonderful addition to any holiday table, making it a great alternative to traditional pumpkin pie.
• Homemade Vanilla Bean Custard – The luscious custard adds an indulgent finishing touch that elevates this dessert to a whole new level.
• Easy to Prepare – With simple ingredients and clear instructions, this recipe is approachable for bakers of all levels.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pie:

• 1 ½ cups cushaw squash puree
• ¾ cup brown sugar
• 2 eggs
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 1 pre-made or homemade pie crust

For the Vanilla Bean Custard:

• 1 cup heavy cream
• ½ cup whole milk
• ¼ cup sugar
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 3 egg yolks

Directions

1. Preheat the oven to 350°F (175°C). Roll out the pie crust and press it into a 9-inch pie pan.
2. In a mixing bowl, whisk together the cushaw puree, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
3. Pour the filling into the prepared pie crust and bake for 45-50 minutes, or until the center is set. Let the pie cool completely.
4. To make the vanilla bean custard, heat the heavy cream, milk, and sugar in a saucepan over medium heat. If using a vanilla bean, split it and scrape out the seeds into the mixture.
5. In a separate bowl, whisk the egg yolks. Slowly pour the warm cream mixture into the yolks, whisking constantly.
6. Return the mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens (do not let it boil).
7. Strain the custard through a fine-mesh sieve and chill before serving.
8. Drizzle the vanilla bean custard over slices of the cushaw pie for a luxurious finishing touch.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8 slices
• Calories: 320 kcal per serving

Variations

• Maple-Sweetened Version – Replace the brown sugar with pure maple syrup for a richer depth of flavor.
• Coconut Twist – Substitute the heavy cream in the pie filling with coconut milk for a dairy-free alternative.
• Spiced Custard – Add a pinch of cinnamon or nutmeg to the vanilla bean custard for an extra layer of warmth.
• Graham Cracker Crust – Use a graham cracker crust instead of traditional pie dough for a crunchier base.
• Pecan Garnish – Sprinkle chopped toasted pecans over the custard drizzle for added texture and nuttiness.

Storage and Reheating

• Refrigeration: Store leftover cushaw pie in an airtight container or cover it with plastic wrap and refrigerate for up to 4 days.
• Freezing: Wrap the baked and cooled pie tightly in plastic wrap and aluminum foil before freezing for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: To warm individual slices, microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for about 10 minutes. The custard should be served chilled or at room temperature.

FAQs

How does cushaw squash compare to pumpkin in flavor?

Cushaw squash has a slightly milder and sweeter flavor compared to pumpkin, with a smoother texture that works beautifully in pies.

Can I use canned pumpkin instead of cushaw squash?

Yes, if cushaw squash is unavailable, you can substitute it with canned pumpkin or butternut squash puree.

Do I need to blind-bake the pie crust?

No, blind-baking is not necessary for this recipe since the filling is baked directly in the crust.

Can I make the custard in advance?

Yes, the vanilla bean custard can be made a day ahead and stored in the refrigerator until ready to serve.

How do I know when the pie is done baking?

The pie is done when the center is set and no longer jiggles excessively when shaken. A knife inserted into the center should come out clean.

What can I serve with this pie?

Whipped cream, toasted nuts, or a sprinkle of cinnamon can enhance the flavors of the cushaw pie and custard.

Can I make this pie gluten-free?

Yes, use a gluten-free pie crust or a nut-based crust to make this recipe gluten-free.

How do I prevent the custard from curdling?

Cook the custard over low heat and stir constantly to prevent it from overheating and curdling. Straining it ensures a smooth texture.

Can I use a store-bought custard instead?

Yes, if short on time, you can use a high-quality store-bought custard, but homemade custard provides the best flavor.

What is the best way to reheat the pie without drying it out?

Reheat slices in the oven at 300°F (150°C) for a few minutes to warm them without drying out the filling.

Conclusion

Cushaw Pie with Vanilla Bean Custard is a delightful autumn dessert that brings warmth and elegance to any holiday table. The silky, spiced squash filling pairs beautifully with the rich, homemade custard, making it a must-try treat for Thanksgiving, Friendsgiving, or any fall gathering. Whether enjoyed fresh or made ahead, this pie is sure to be a crowd-pleaser.