Harvest Pie

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.

Yield 10 servings (serving size: 1 wedge)
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)

Preparation

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.

Nutritional Information

Calories: 294 (34% from fat)
Fat: 11g (sat 3.9g,mono 4.9g,poly 1.5g)
Protein: 4.6g
Carbohydrate: 46.2g
Fiber: 3.5g
Cholesterol: 7mg
Iron: 1.7mg
Sodium: 200mg
Calcium: 97mg

Jackie Mills, Cooking Light, NOVEMBER 2006