Mama's Romanian Pumpkin Pie (Placinta cu Dovleac)

Oh how I love this pie!  This is my mom's recipe.  The main difference between the Romanian and American pumpkin pie is probably the texture.  For the Romanian recipe, you grate the squash rather than puree it.  Also, instead of the actual pumpkin, Romanians use butternut squash.  It is sweeter and better suited for the pie.  You can also make it with apples if you don't like pumpkin or if you want a different fruit.  Enjoy!
-2 butternut squashes, peeled, seeded and grated (use the large grating side) or 3 lbs apples, cored (peel on) and grated
-1 Tbs cinnamon
-1 cup sugar
-2 tsp vanilla
-1 cup vegetable oil
-1 cup warm water
-4 + cups flour
-1 tsp salt
-1/2 cup crushed pecans (optional)
-powder sugar
Mix grated squash (apples) with cinnamon, sugar and vanilla.  Set aside.
Preheat oven to 350 F.
Prepare the pastry by mixing oil, warm water, salt and flour (a little at a time) until you get a nice soft but not sticky dough. 
Spray cookie sheet with the baking PAM (the one that has flour in it).  On a lightly floured surface spread the dough until nice and thin, but be careful not to break it.  Gently place the dough on the prepared cookie sheet.  Spread the squash mixture on top of dough.  Sprinkle with crushed pecans, if desired.  Gently roll the dough like a burrito.  Poke it with a fork all over the top (this will help it cook evenly without the dough busting open).  Brush a little oil on top.  Bake for 40-50 minutes or until golden brown.  Cool it a bit, dust it with some powder sugar and enjoy!