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Harvest Pie

Annacia *


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


☆☆☆☆☆ 0 votes

8 (prep time includes roasting the suqash)
40 Min
40 Min


Add to Grocery List

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.

Printable Recipe Card

About Harvest Pie

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

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