Preheat oven to 350 degrees.
Place butternut squash half in a nonstick baking pan in oven, skin side up. Cook until fork-tender, about 25 minutes.
Scoop out cooked "meat" with spoon, and place with 1 cup of the canned pumpkin in a food processor. Puree.
In a large bowl, combine the squash/pumpkin mixture, remaining pumpkin, egg whites, lime juice, cinnamon, cardamom, soymilk, Splenda, and vanilla.
In food processor, grind corn flakes until they are the size of peppercorns.
Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam, or use 8 individual-size pans. To make crust, press corn flakes into bottom of pan (s).
Fill pie pan (s) with pumpkin mixture, and bake in oven at 350 degrees for 30 minutes.
Insert a party favor pumpkin into pie (s), and, if desired, garnish with a blackberry and a sprinkle of corn flakes, and place in a dish with blackberry puree.