Pie crust

1 1/4 cups all-purpose flour
1/4 cup cornmeal
1/2 tsp. salt
1 tsp. sugar
1/2 cup very cold butter
1/4 cup water

Combine dry ingredients in bowl. Cut butter into small pieces; rub into dry ingredients till mixture is crumbly and butter is incorporated. Sprinkle with water and combine with rubber spatula to form dough. Press into flat disc, wrap in plastic and refrigerate at least 1 hour. Place chilled dough on lightly floured surface; sprinkle with a bit of flour. Roll out gently from center to edges to form circle 18 inch thick. Press into 10-inch pie pan; cut off extra dough, leaving 1/2 inch over rim. Tuck edges under to form attractive border. Refrigerate 30 minutes. Preheat oven to 350 degrees. Cut parchment paper into a circle to completely cover pie shell and fill with dried beans. Bake at 350 for 10 minutes or until edge feels set. Carefully lift out parchment and beans. (Alternate method: Prick bottom and sides of chilled crust with fork; bake without parchment or beans.)

Return crust to oven and bake 5-10 minutes longer, until crust appears done but not completely browned. Cool completely.

Butternut squash purée

1 1/2 pounds butternut squash, cut in half
1 cup water

Remove stem from squash, cut in half lengthwise and discard seeds. Place flesh side down in baking dish and add water.

Bake at 350 degrees for 1 hour or until tender. Add more water if necessary. Scoop flesh from skin and purée in blender or food mill.

Pie filling

1 1/2 cups butternut squash purée
1 cup half-and-half
1/2 cup packed brown sugar
1/3 cup molasses
4 eggs
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla

Combine filling ingredients and whisk lightly. Pour into pie shell and bake at 350 degrees for 1 hour or until filling is set. Cool completely. Serve with whipped cream.