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.
1 large butternut squash, halved and seeded (about 2 1/4 pounds)
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)
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.
This is a really great recipe. I cut the fat and calories even further by using phyllo dough instead of pie crust. I layered five sheets (spray with cooking spray and then sprinkle with mixture of cinnamon/sugar) and laid them in a tart pan (with removable bottom) and another five sheets and laid them perpendicular to the first set. Then filled with the filling. Also, I made the filling two days ahead of time and refrigerated it and then assembled the pie at the last minute. A big hit at Thanksgiving. Awesome!
Yum! I don't typically like this type of dessert, but I loved this pie! The butternut squash in it is great, but when I'm low on time, I just substitute the same amount of canned pumpkin, and that comes out great, too. I'll be making it again this Thanksgiving!
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