Harvest Pie Recipe
Ingredients
| Butternut squash | 1 Large, halved | |
| Cooking spray | ||
| 1/2 cup fat-free evaporated milk | ||
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Egg substitute | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| All purpose flour | 1.1 Ounce | |
| 1/2 cup packed dark brown sugar | ||
| Butter | 2 Tablespoon | |
| Pecans | 3 Tablespoon, chopped | |
| Pillsbury package | 1/2 , refrigerated | |
| 10 tablespoons fat-free whipped topping (optional) | ||
Directions
1.
Position oven rack to lowest setting.
Preheat oven to 4000.
2.
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.
3.
Increase oven temperature to 425 °.
4.
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.
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 the squash mixture into the prepared crust.
Place the 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.
Position oven rack to lowest setting.
Preheat oven to 4000.
2.
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.
3.
Increase oven temperature to 425 °.
4.
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.
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 the squash mixture into the prepared crust.
Place the 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.
Chef
