Harvest Chiffon Pie (Weight Watchers Points = 5)

Name: Harvest Chiffon Pie (Weight Watchers Points = 5)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs butternut squash, cut in half lenghwise and seeded; 3/4 cup sugar; 1 large egg; 1 1/2 teaspoons apple pie spice; 1/4 teaspoon salt; 2 (1/4 ounce) envelopes unflavored gelatin; 12 ounces fat-free evaporated milk; 1 cup fat-free whipped topping, thawed; 1 (6 ounce) reduced fat graham cracker crust; 2 tablespoons pecans, chopped

Servings: persons

1
Preheat the oven to 400 degrees. Spray a rimmed baking sheet with nonstick spray. Place the squash, cut side down, on the baking sheet. Bake until tender, about 40 minutes. Turn cut side up and let cool.
2
Scoop the flesh out of the squash and transfer to a medium bowl. Mash well with a potato masher until smooth (you should have about 1 3/4 cups). Add the sugar, egg, pie spice and salt beating with a whisk until blended.
3
Sprinkle the gelatin over the evaporated milk in a large saucepan; whisk and then let stand until softened, about 5 minutes. Set the pan over medium heat, stirring frequently until the gelatin is completely dissolved, about 3 minutes. Stir in the squash mixture and cook, stirring constantly until the mixture just begins to boil, 5-6 minutes. Transfer to a large bowl. Refrigerate, stirring occasionally, until the squash mixture mounds and begins to set, about 1 hour.
4
Gently whisk the squash mixture until smooth. With a rubber spatula, fold in the whipped topping. Pour the mixture into the crust. Sprinkle with the pecans. Refrigerate until set and firm, at least 2 hours or up to overnight.
5
GOOD IDEA: For an additional 1 points value, drizzle each serving of pie with 1 tablespoon chocolate-fudge syrup.

2359

kcal

Calories

243

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 lbs butternut squash, cut in half lenghwise and seeded, 3/4 cup sugar, 1 large egg, 1 1/2 teaspoons apple pie spice, and more.

Yes, Harvest Chiffon Pie (Weight Watchers Points = 5) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!