Harvest Pie

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 (2 1/4 lb) butternut squash, halved and seeded
• 1/2 cup fat-free evaporated milk
• 3/4 cup sugar
• 1/2 cup egg substitute
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon allspice
• 1/4 cup flour
• 1/4 cup dark brown sugar, packed
• 2 tablespoons pecans, chopped
• 1 refrigerated pie crust (1/2 pkg)

Recipe

• 1 position oven rack to lowest setting. preheat oven to 400°f.
• 2 place squash , cut sides down on a foil lined baking sheet coated with cooking spray. bake at 400 for 30 min or until squash is tender. cool slightly and 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; process until smooth.
• 3 increase oven temp to 425°f.
• 4 combine flour and brown sugar in a med bowl; cut in butter using 2 knives or a pastry blender. add pecans and toss to combine.
• 5 roll dough into a 13" circle; fit into a 9" deep-dish pie plate coated with cooking spray. fold edges under; flute. pour squash mixture into prepared crust. place pie on bottom rack; bake 15 minute remove pie from oven.
• 6 reduce heat to 350°f sprinkle flour mixture evenly over filling.; shield crust with foil. return pie to oven; bake an additional 40 min or until center is set. cool on wire rack.