Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.7 Kcal (1104 kJ) | ||
| Calories from fat | 69.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 12% | |
|---|---|---|---|
| Cholesterol | 74.41mg | 25% | |
| Sodium | 124.99mg | 5% | |
| Potassium | 483.41mg | 10% | |
| Total Carbs | 41.51g | 14% | |
| Sugars | 27.27g | 109% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 9.44g | 19% | |
| Vitamin C | 21.6mg | 36% | |
| Vitamin A | 1mg | 35% | |
| Iron | 1.6mg | 9% | |
| Calcium | 134mg | 13% | |
| Amount Per 100 g | |||
| Calories | 162.18 Kcal (679 kJ) | ||
| Calories from fat | 42.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 12% | |
|---|---|---|---|
| Cholesterol | 45.77mg | 25% | |
| Sodium | 76.87mg | 5% | |
| Potassium | 297.31mg | 10% | |
| Total Carbs | 25.53g | 14% | |
| Sugars | 16.77g | 109% | |
| Dietary Fiber | 1.6g | 10% | |
| Protein | 5.81g | 19% | |
| Vitamin C | 13.3mg | 36% | |
| Vitamin A | 0.6mg | 35% | |
| Iron | 1mg | 9% | |
| Calcium | 82.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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