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.
1 large butternut squash, halved and seeded (about 2 1/4 pounds)
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)
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.
Yield 10 servings (serving size: 1 wedge)
Nutritional Information CALORIES 294(34% from fat); FAT 11g (sat 3.9g,mono
4.9g,poly 1.5g); PROTEIN 4.6g; CHOLESTEROL 7mg; CALCIUM 97mg; SODIUM 200mg;
FIBER 3.5g; IRON 1.7mg; CARBOHYDRATE 46.2g
Cooking Light, NOVEMBER 2006