Peel and cut your squash. Place in a saucepan and cover with water.
Cook until it is easy to stick the tip of a knife into the squash, about 20 minutes.
Preheat your oven to 200 ° C.
Drain the squash well and puree it. Add the beaten eggs as an omelet, the crème fraîche, the nutmeg and the pepper.
Roll out your pie crust.
Prick with a fork and pour the preparation.
Bake for 40 minutes.