Clarendon Cooks: Harvest Pie

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EDITOR'S NOTE: The following recipe was provided by Sandi Tucker for The Manning Times' bi-monthly column, Clarendon Cooks.

10 Servings

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 pure vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1/4 cup all-purpose flour

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 Tablespoons fat-free whipped topping (optional)

Position oven rack to lowest setting. Preheat oven to 400 degrees.

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 2.5 cups. Combine the pulp and milk in a food processor; process until smooth. Add granulated sugar and next five ingredients (through cloves); process until smooth.

Increase oven temperature to 425 degrees

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 degrees for 15 minutes. Remove pie from oven.

Reduce oven temperature to 350 degrees.

Sprinkle flour mixture evenly over filling; shield edges of pie crust 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.