Harvest Pie Recipe

Name: Harvest Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Position oven rack to lowest setting. Preheat oven to 400u00b0.
2
Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400u00b0 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 425u00b0
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 425u00b0 for 15 minutes. Remove pie from oven.
6
Reduce oven temperature to 350u00b0.
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.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Harvest Pie 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.

Harvest Pie

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