Cut up the pumpkin or squash, remove seeds, and pare the outside rind. Simmer in a covered saucepan in a small amount of water until tender. Drain water and discard.
While pumpkin or squash cooks, prepare piecrust.
Force pumpkin through a sieve or use a food mill. Measure 2 cups puree for each pie. Remainder may be frozen or dried for future use.
Preheat oven to 400 degrees F.
Beat eggs and add milk. When blended, add pumpkin, molasses, salt, cinnamon, ginger, and lemon zest, and stir well.
Roll out piecrust in a 10-inch round circle. Line a 9-inch pie plate, and flute edges as desired.
Pour into the lined pie plate. Bake for 15 minutes, then turn down the oven to 375 degrees F. for 30 minutes or until set. Cool before serving.
Measure and set aside 1/4 cup flour and 1 tablespoon butter. Rub the remaining butter into the flour. Stir in cold water with a fork.
Roll dough out on well-floured board with a floured rolling pin, dot with 1/2 tablespoon reserved butter, and sprinkle 2 teaspoons reserved flour. Roll up the dough like a jelly roll. Flour lightly and roll to a 1/4-inch thickness.
Repeat the butter and flour addition procedure, using up all butter and flour. Cover with plastic wrap and store in a cool place until needed.
Recipe courtesy of Old Sturbridge Village Cookbook (Globe Pequot Press, 1995)