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Harvest Pie

Photo: Becky Luigart-Stayner
Yield 10 servings (serving size: 1 wedge)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.

  3. Increase oven temperature to 425°

  4. 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.

  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 squash mixture into prepared crust. Place 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.