Buckeye Pecan-Butternut Pie

Ingredients

Amount		Ingredient	Preparation
Part One
1	large	butternut squash
1/2	cup	brown sugar, dark
3	tablespoons	maple syrup
2	large	eggs
1/4	cup	heavy whipping cream
2	teaspoons	vanilla extract
1/4	teaspoon	salt
1/4	teaspoon	cinnamon
1/8	teaspoon	cloves	ground
1/8	teaspoon	nutmeg	grated
Part Two
3	large	eggs
1/2	cup	brown sugar
1	cup	corn syrup, light
5	tablespoons	butter	,
1/4	teaspoon	salt
1	cup	pecans	toasted, in pieces

Directions

Bake squash at 350 degrees F until soft.

Peel, seed, puree, and measure out 1 1/2 cup.

Whisk all of the Part One ingredients together until the sugar
dissolves.

Pour into an unbaked, 10-inch pie shell that has been brushed
with egg white.

Bake at 375 F for 25 minutes.

While that's baking, make the second part of the filling.

Whisk all the Part Two ingredients (except the pecans)
together.

When the butternut filling is set, sprinkle evenly with pecan
pieces.

Gently pour the second filling over the nuts.

Return pie to the oven, and bake at 325 F for 40 to 45 minutes,
or until just set.

Cool to room temperature and serve with lightly sweetened
whipped cream.