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Cushaw Pie with Vanilla Bean Custard

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  • Author: Mari
  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices 1x
  • Diet: Vegetarian

Description

A silky, spiced cushaw squash pie with a buttery crust, topped with a rich vanilla bean custard. The perfect autumn dessert for Thanksgiving or Friendsgiving. This cozy and comforting pie features warm spices and a creamy, custardy topping that makes every bite indulgent and delicious.

Ingredients

Units Scale

For the Pie:

  • 1 1/2 cups cushaw squash puree
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 pre-made or homemade pie crust

For the Vanilla Bean Custard:

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup sugar
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • 3 egg yolks

Instructions

  1. Preheat & Prep the Crust

    • Preheat the oven to 350°F (175°C).
    • Roll out the pie crust and press it into a 9-inch pie pan.

  2. Make the Filling

    • In a mixing bowl, whisk together the cushaw puree, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.

  3. Bake the Pie

    • Pour the filling into the prepared pie crust.
    • Bake for 45-50 minutes, or until the center is set.
    • Let cool completely before serving.

  4. Prepare the Vanilla Bean Custard

    • In a saucepan, heat the heavy cream, milk, and sugar over medium heat.
    • If using a vanilla bean, split it and scrape out the seeds into the mixture. Heat until warm but not boiling.
    • In a separate bowl, whisk the egg yolks. Slowly pour the warm cream mixture into the yolks, whisking constantly.
    • Return to the saucepan and cook over low heat, stirring continuously, until the mixture thickens (do not boil).
    • Strain the custard through a fine sieve and chill before serving.

  5. Serve & Enjoy

    • Drizzle the chilled vanilla bean custard over slices of cushaw pie for an extra indulgent touch.

Notes

  • Cushaw Substitution: If you can’t find cushaw squash, butternut or pumpkin puree works well as a substitute.
  • Make-Ahead Tip: The pie can be baked a day in advance and stored in the refrigerator.
  • Storage: Leftover pie should be refrigerated and consumed within 3-4 days.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Find it online: https://yumandjoy.com/cushaw-pie-with-vanilla-bean-custard/