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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 10 |
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From Cooking Light. Prepare a day in advance and store at room temperature. Ingredients:
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) |
Directions:
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.
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