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1
For pie filling, bring an inch of water to a boil in a large covered pot fitted with a steamer basket or rack.
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2
Put in squash, cover and steam, replenishing water as needed, until fork tender, about 1 hour.
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3
Turn squash over halfway through steaming.
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4
Set squash aside until cool enough to handle.
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5
Heat oven to 325 degrees.
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6
For crust, place walnuts on a baking tray, and toast in oven, stirring once or twice, until fragrant, about 15 minutes.
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7
Let cool.
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8
Reduce oven temperature to 300 degrees.
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9
In a food processor, combine walnuts with a few tablespoons brown sugar and pulse a few times, until nuts are coarsely ground.
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10
In a large bowl, whisk nuts with graham cracker crumbs, remaining brown sugar, lime zest, spices and salt.
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11
Pour melted butter over this mixture, and mix with your fingers until butter is distributed.
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12
Press evenly into a 10-inch glass pie plate.
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13
Bake crust until lightly browned, about 12 minutes, then set aside.
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14
Keep oven at 300 degrees.
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15
When squash is cool, cut it in half and scoop out seeds and pulp.
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16
Scoop squash flesh into a measuring cup until you have 2 1/2 cups.
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17
In a food processor, process cream cheese with sugar, spices and salt until light and smooth.
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18
Scrape down bowl, add squash and process until smooth.
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19
Mix in brandy and then eggs, one at a time.
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20
Finish mixing with a rubber spatula.
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21
Place pie plate on a baking sheet and scrape filling into crust.
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22
Bake until just set in center, about 1 hour.
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23
Let cool before serving, topped with creme fraiche and drizzled with butterscotch sauce.
