- 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
- refrigerated pie dough (or better your own homemade single crust
- fat-free whipped topping (optional)
How to Make Harvest Pie
- 1Position oven rack to lowest setting. Preheat oven to 400°.
- 2Place 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.
- 3Mash 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.
- 4Increase oven temperature to 425f
- 5Lightly 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.
- 6Roll 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.
- 7Reduce oven temperature to 350f
- 8Sprinkle 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.