- 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)
- 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
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.