Cushaw Pie Recipe with Cinnamon

Bake a cushaw squash pie recipe with cinnamon for a different take on a harvest favorite.

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Lori Dunn
Cushaw Pie helps you put all that squash in your garden to good use.


  • 4 cups riced cushaw or other squash
  • 1-1/2  cups sugar
  • 1 teaspoon salt
  • 1 heaping tablespoon flour
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4-1/2 teaspoon nutmeg, to taste
  • 1/2 teaspoon ground cloves
  • 3 eggs
  • 2 9-inch pie shells, unbaked 


  • Heat oven to 425°F.
  • Combine ingredients, leaving eggs to last. Pour mixture into unbaked pie shells. Bake 5 minutes, reduce oven temperature to 350°F, and continue baking for an additional 45 to 60 minutes. When knife inserted about 1 inch from edge comes out clean, pies are done.
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Armyllis Isom, Bedford, Indiana, sent this Cushaw Pie recipe with cinnamon.