|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|
Position oven rack to lowest setting.
Preheat oven to 4000.
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.
Increase oven temperature to 425 °.
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.
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.
Reduce oven temperature to 350°.
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.