harvest pie

Name: Harvest Pie
Prep time: 40 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1 - large butternut squash, halved and seeded (about 2 1/4 pounds); - cooking spray; 1/2 cup(s) fat-free evaporated milk; 3/4 cup(s) granulated sugar or splenda grandular; 1/2 cup(s) egg substitute; 1 teaspoon(s) pure vanilla extract; 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground allspice; 1/8 teaspoon(s) ground cloves; 1/4 cup(s) all-purpose flour; 1/4 cup(s) packed dark brown sugar or 2 tbsp splenda brown; 2 tablespoon(s) chilled butter, cut into small pieces; 1 - refrigerated pie dough (or better your own homemade single crust; - fat-free whipped topping (optional)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Butternut squash stands in for pumpkin in this pie. Prepare a day in advance, and store at room temperature if you like.

►

yield 8 (prep time includes roasting the suqash)

prep time 40 Min

cook time 40 Min

method Bake

Ingredients For harvest pie

1

large butternut squash, halved and seeded (about 2 1/4 pounds)
cooking spray
1/2 c

fat-free evaporated milk
3/4 c

granulated sugar or splenda grandular
1/2 c

egg substitute
1 tsp

pure vanilla extract
1/2 tsp

ground cinnamon
1/4 tsp

ground allspice
1/8 tsp

ground cloves
1/4 c

all-purpose flour
1/4 c

packed dark brown sugar or 2 tbsp splenda brown
2 Tbsp

chilled butter, cut into small pieces
1

refrigerated pie dough (or better your own homemade single crust
fat-free whipped topping (optional)

How To Make harvest pie

1
Position oven rack to lowest setting. Preheat oven to 400°.

2
Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° 30 minutes or until squash is tender. Cool slightly, and peel.
3
Mash pulp to measure 2 1/2 cups. Combine the pulp and milk in a food processor; process until smooth. Add granulated sugar and next 5 ingredients (through cloves); process until smooth.
4
Increase oven temperature to 425f
5
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and brown sugar in a medium bowl; cut in butter using two knives or a pastry blender. Add pecans; toss to combine.
6
Roll dough into a 13-inch circle; fit into a 9-inch deep-dish pie plate coated with cooking spray. Fold edges under; flute. Pour squash mixture into prepared crust. Place pie plate on bottom rack; bake at 425° for 15 minutes. Remove pie from oven.
7
Reduce oven temperature to 350f
8
Sprinkle flour mixture evenly over filling; shield edges of pie crust with foil. Return pie plate to bottom rack; bake an additional 40 minutes or until center is set. Cool on a wire rack. Garnish each serving with 1 tablespoon whipped topping, if desired.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.