Harvest Pie

Annacia *

By
@Annacia

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


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Serves:

8 (prep time includes roasting the suqash)

Prep:

40 Min

Cook:

40 Min

Method:

Bake

Ingredients

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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Low Fat
Other Tag: Healthy