Ingredients

• 1 large cushaw squash - peeled , seeded, and chopped
• 3 cups heavy whipping cream
• 1.5 cups clover honey
• 4 eggs
• 0.25 cups molasses
• 5 teaspoons ground cinnamon
• 1 tablespoon ground ginger
• 2 teaspoons salt , divided
• 0.25 teaspoons ground allspice
• 0.25 teaspoons nutmeg
• 2 cups hard white flour , or more as needed
• 12.67 tablespoons butter , softened
• 7 tablespoons ice-cold water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes.
3. 3 Blend squash in a blender until smooth. Pour 6 cups of squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
4. 4 Add cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into the mixing bowl with squash puree; whisk until smooth. Cover and set aside.
5. 5 Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into two 10-inch pie pans; pour squash filling into each.
6. 6 Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.

Nutrition per serving