| 1 | Bake squash at 350 °F until soft. |
| 2 | Peel, seed, puree, and measure out 1 ?cup. |
| 3 | Whisk all of the part one ingredients together until the sugar dissolves. |
| 4 | Pour into an unbaked, 10-inch pie shell that has been brushed with egg white. |
| 5 | Bake at 375°F for 25 minutes. |
| 6 | While that"s baking, make the second part of the filling. |
| 7 | Whisk all the part two ingredients (except the pecans) together. |
| 8 | When the butternut filling is set, sprinkle evenly with pecan pieces. |
| 9 | Gently pour the second filling over the nuts. |
| 10 | Return pie to the oven, and bake at 325°F for 40 to 45 minutes, or until just set. |
| 11 | Cool to room temperature and serve with lightly sweetened whipped cream |
