Harvest Pie

Cooking Light
Harvest Pie Recipe
Photo: Becky Luigart-Stayner
Butternut squash stands in for pumpkin in this pie, which received our Test Kitchens' highest rating. Prepare a day in advance, and store at room temperature.
10 servings (serving size: 1 wedge)

Ingredients

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1 large butternut squash, halved and seeded (about 2 1/4 pounds)
Cooking spray
1/2 cup fat-free evaporated milk
3/4 cup granulated sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 cup all-purpose flour (about 1 ounce)
1/4 cup packed dark brown sugar
2 tablespoons chilled butter, cut into small pieces
3 tablespoons chopped pecans
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
10 tablespoon fat-free whipped topping (optional)

Preparation

Position oven rack to lowest setting. Preheat oven to 400°.

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. 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.

Increase oven temperature to 425°

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.

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.

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.

Created date

October 2006

Nutritional Information

Calories 294
Caloriesfromfat 34 %
Fat 11 g
Satfat 3.9 g
Monofat 4.9 g
Polyfat 1.5 g
Protein 4.6 g
Carbohydrate 46.2 g
Fiber 3.5 g
Cholesterol 7 mg
Iron 1.7 mg
Sodium 200 mg
Calcium 97 mg