Preheat the oven to <temperature>175<unit>°C</unit></temperature>

Slice <quantity>1</quantity> butternut squash in half lengthwise and scoop out the seeds and any stringy areas

Place it face down on a baking tray lined with parchment paper

Bake for about 40-45m, until completely tender when pricked with a fork

Place <quantity>200<unit>g</unit></quantity> of graham crackers in a food processor

Grind the crackers into a fine crumb mixture

Transfer the crumbles to a medium bowl. Add <quantity>¼<unit>cup</unit></quantity> of white sugar and <quantity>80<unit>g</unit></quantity> of melted butter

Stir together until everything is combined

Pour the cookie mixture into a <quantity>24<unit>cm</unit></quantity> pie tin. Make a well to distribute evenly

Press evenly onto the bottom and up the sides so you have the same thickness all around

Let the squash cool down completely

Peel off the skin from the squash and place the baked pieces insides in a bowl

Transfer to a food processor or blender and blend on high until extremely smooth

Preheat the oven to <temperature>160<unit>°C</unit></temperature>

Add <quantity>300<unit>g</unit></quantity> of cream cheese, <quantity>225<unit>g</unit></quantity> of sugar, and <quantity>50<unit>g</unit></quantity> of all-purpose flour to a stand mixer bowl

Add the whisk attachment and whisk until combined

Reserve 3 tbsp of the mixture for later use

Add the puréed butternut squash

Add <quantity>2<unit>tsp</unit></quantity> of cinnamon powder and <quantity>1<unit>tsp</unit></quantity> of ground nutmeg

Add <quantity>1<unit>tsp</unit></quantity> of ginger powder and <quantity>2<unit>tsp</unit></quantity> of clove powder

Whisk on low speed to combine

Add <quantity>3</quantity> eggs, one at a time, while whisking. Continue whisking until smooth

Pour the filling into the prepared cookie crust

Using the remaining small bowl of the cream cheese mixture, add <quantity>2<unit>tbsp</unit></quantity> of milk and stir until it’s smooth and a thick liquid consistency

Drizzle the mixture in smooth straight lines across the top of the pie filling

Run a knife through the lines in the opposite direction, swirling back and forth in a snake motion, cutting through the cream to make a marbling effect on the top of the pie

Bake the pie on the middle rack for 25-35m, until the sides of the filling are firm and the center wiggles just a bit when you shake the pan

Remove from the oven and let it cool completely to room temperature. Then, place it in the refrigerator to chill and firm. The pimped out pumpkin pie is ready.