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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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) |
Directions:
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.
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