Squash Pie

2 c squash
1/4 c sugar/ honey
1/8 c molasses
1/4 t salt
1/4 t cinnamon
1/4 t ginger pwd
1/4 t cardamom
1 T. Fresh grated ginger
1/2 c cream
1/2 c sour cream
2 eggs yolks ---egg whites set aside

Blend everything (except the egg whites) in a food processor.
Whip the egg whites in separate bowl and fold into the pie mixture.
Spread evenly into prepared crust.
Bake at 375 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake for an additional 30-45 minutes.

Single crust pie recipe:

5 T cold butter
3 T cold coconut oil
1 cup white flour
1/3 cup whole wheat flour
1/4 t salt
1 t sugar (optional)
4 T ice water

Cut butter and coconut oil into small cubes. Whisk together flours, salt, and sugar. Cut butter and coconut oil into dry ingredients until mixture resembles coarse crumbs. Using fork, toss flour/butter mixture with water, one tablespoon at a time until dough comes together. Using floured hands, roll into ball, then flatten on lightly dusted work service. Evenly roll out dough before transferring to pie pan. Par-bake for 10 minutes before adding filling.