Friends Drift Inn Farm – Recipes
Cushaw Magazine Article by Joyce Pinson
Baking Pies – Cushaw is My Favorite!
Baking up a Tradition
Come Thanksgiving, I often allow myself to drift back in time to a moment when my grandparents were pushing aside the kitchen table and dancing in the kitchen. In my mind’s eye I see my lanky Grandpa performing kicks and flicks to a Charleston tune.
It was Grandpa who always insisted we grow cushaws. They were a good seller at the original Friends Drift Inn Produce stand. Grandpa loved cooking cushaws as a savory dish perhaps with venison or sausage; but most customers enjoyed the tradition cushaw pie.
I was delighted to see Brown Forman’s chef Mark Williams feature a cushaw pie recipe in a recent Courier-Journal article for Thanksgiving celebrations. If you do not know, Green Striped Cushaw is on the Slow Food Ark of Taste. In a way, it is considered endangered. If there was one single catalyst that launched this blog, it was the search for cushaw seeds!
Cushaw Pieis an Appalachian tradition worth incorporating into you’re your own holiday entertaining mainstays. Sweeter than pumpkin with a depth of flavor enhanced by sorghum and bourbon, there was a time in the American history book when cushaw was preferred over pumpkin. It is my mission to resurrect the ancient one, and restore it to it’s rightful place on your table.
Cushaw and Pumpkins, they are not just for the holidays….if you find the right recipes you will serve them again and again.
Have a Happy Thanksgiving!
Cushaw Pie Recipe
Inspired by Grandpa and Chef Mark Williams
Pie Recipe, Cushaw Recipe, Dessert Recipe
- 1 unbaked 9 inch deep dish pie shell
- 2 ½ cups roasted cooked and mashed cushaw
- ¼ cup heavy cream, organic preferred
- 2 eggs beaten, organic preferred
- ½ cup pure cane sugar
- ½ cup sorghum
- ¼ teaspoon sea salt
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon allspice
- 3 tablespoons of orange zest
- 1 tablespoon ourbon I used Woodford Reserve
If you never roasted a cushaw, it’s easy. Cut it up, clean out the seed guts (save for next year’s garden) and roast in a 450° oven until soft. For this recipe, I roasted the cushaw with a good drizzle of olive oil flavored with Blood Orange from Stuarto’s. Scrape the cushaw with a fork, then use and KitchenAid Hand Blender – Contour Silver to create puree. Freeze remainder of cushaw for another time.
1. For pie baking, preheat oven to 450°.
2. Mix all ingredients in a large mixing bowl.
3. Pour into unbaked 9 inch pie shell.
4. Cook for 10 minutes at 450°.
5. Reduce heat to 350°, cover pie crust shell with a collar of aluminum foil and bake for another 40 minutes or so. The middle will be softly giggly…but almost firm.
Total Cooktime 50 minutes
Allow to cool. Can be made a day ahead of your event, and refrigerated. Enjoy!
Notes and Observations:
This pie is a favorite especially in fall and winter. Pairs well with hazelnut liqueur as an after dinner treat. Here at the barn, cushaw pie is always, always, served with real whipped cream which include a splash of bourbon. Cheers!
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