Old-Fashioned Cushaw Pie

Name: Old-Fashioned Cushaw Pie
Total time: 80
Yield: 16
Ingredients: 1 large cushaw squash - peeled, seeded, and chopped; 3 cups heavy whipping cream; 1.5 cups clover honey; 4 eggs; 0.25 cup molasses; 5 teaspoons ground cinnamon; 1 tablespoon ground ginger; 2 teaspoons salt, divided; 0.25 teaspoon ground allspice; 0.25 teaspoon nutmeg; 2 cups hard white flour, or more as needed; 12.666666984558 tablespoons butter, softened; 7 tablespoons ice-cold water

Recipe by SouthernSon from allrecipes.com

Dessert 1 Hr. 20 Mins.

Ingredients

16 servings

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1 large cushaw squash - peeled, seeded, and chopped
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3 cups heavy whipping cream
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1.5 cups clover honey
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4 eggs
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0.25 cup molasses
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5 teaspoons ground cinnamon
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1 tablespoon ground ginger

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2 teaspoons salt, divided
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0.25 teaspoon ground allspice
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0.25 teaspoon nutmeg
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2 cups hard white flour, or more as needed
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12.666666984558 tablespoons butter, softened
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7 tablespoons ice-cold water

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
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.
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.
Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.