Old-Fashioned Cushaw Pie

Preheat 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 squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.

Stir cream honey eggs molasses cinnamon ginger 1 teaspoon salt allspice and nutmeg into 6 cups 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 2 pie pans and 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.