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Harvest Pie

Healthycooking's picture
Ingredients
  Butternut squash 1 Large, halved and seeded to make about 2 1/2 pounds
  Cooking spray 1 Tablespoon
  Fat free evaporated milk 1⁄2 Cup (8 tbs)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Egg substitute 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  All purpose flour 1 Ounce (About 1/2 Cup)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Chilled butter 2 Tablespoon (Cut Into Small Pieces)
  Chopped pecans 3 Tablespoon
  Refrigerated pie dough 7 1⁄2 Ounce (Such As Pillsbury, Half Of 15 Ounce Package)
  Fat free whipped topping 10 Tablespoon
Directions

1.
Position oven rack to lowest setting.
Preheat oven to 4000.
2.
Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray.
Bake at 400° for 30 minutes or until squash is tender.
Cool slightly; peel.
Mash pulp to measure 2 1/2 cups.
Combine pulp and milk in a food processor; process until smooth.
Add granulated sugar and next 5 ingredients (through cloves); process until smooth.
3.
Increase oven temperature to 425 °.
4.
Weigh or 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.
Add pecans; toss to combine.
5.
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 the squash mixture into the prepared crust.
Place the pie plate on bottom rack; bake at 425° for 15 minutes.
Remove pie from oven.
6.
Reduce oven temperature to 350°.
7.
Sprinkle flour mixture evenly over filling; shield edges of piecrust 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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Vanilla
Servings: 
6

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