2 tablespoons butter chilled cut into small pieces
2.3 pounds butternut squash halved seeded
0.3 cup brown sugar dark packed
0.5 cup egg substitute
0.5 cup evaporated milk fat-free
1 ounce flour all-purpose
0.8 cup granulated sugar
0.1 teaspoon ground allspice
0.5 teaspoon ground cinnamon
0.1 teaspoon ground cloves
3 tablespoons pecans chopped
15 ounce pie dough refrigerated (such as Pillsbury)
1 teaspoon vanilla extract
Equipment
food processor
bowl
baking sheet
oven
knife
wire rack
blender
aluminum foil
measuring cup
Directions
Position oven rack to lowest setting. Preheat oven to 40
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 35
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.
