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1
Make the crust: In a food processor, pulse to combine flour, cornmeal, sugar, and salt.
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2
Add butter, and pulse until mixture resembles coarse meal.
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3
In a small bowl, lightly beat 2 egg yolks with 3 tablespoons ice water; drizzle over flour mixture, and pulse until dough just begins to come together (add up to 1 tablespoon more ice water if mixture is too crumbly).
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4
Shape into a disk, and wrap in plastic.
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5
Refrigerate 1 hour or up to 1 day.
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6
Meanwhile, make the filling: Halve squashes lengthwise; remove seeds and cut flesh into wedges.
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7
In a large, lidded pot fitted with a steamer basket (or colander), bring 2 inches of water to a boil.
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8
Place squash in basket (in batches if necessary); cover, and steam until tender when pierced with the tip of a knife, 20 to 30 minutes (check water level periodically).
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9
Let cool completely.
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10
Scrape flesh from cooled squash, and puree in a food processor until smooth.
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11
Add honey, cinnamon, ginger, and salt, then add whole eggs and 1/2 cup milk.
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12
Pulse until thoroughly combined.
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13
On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick.
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14
Fit into a 10-inch pie plate; trim excess dough flush with rim.
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15
Cut edge of dough 1/2 inch deep at 3/4-inch intervals; bend every other section back toward center.
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16
Whisk together remaining 1 egg yolk and 1 tablespoon milk; lightly brush edge of crust.
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17
Refrigerate or freeze until firm, about 30 minutes.
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18
Preheat oven to 425F.
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19
Pour filling into pie shell on a rimmed baking sheet.
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20
Bake 10 minutes.
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21
Reduce heat to 350F, and continue to bake 30 to 40 minutes more, or until filling is barely set (it will continue to firm as it cools).
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22
If crust is browning too quickly, cover with a foil ring (see page 324).
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23
Transfer pie to a wire rack to cool completely.
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24
(Filling will separate from crust as it cools.)
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25
Serve warm, at room temperature, or cold, with whipped cream.
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26
Pie can be made up to 2 days ahead and refrigerated, covered.
