Harvest Pie

8 Ratings
7 Reviews

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.

By Jackie Mills

Recipe by Cooking Light November 2006

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

10 servings (serving size: 1 wedge)

Nutrition Info

Directions

Step 1
Position oven rack to lowest setting. Preheat oven to 400°.

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Step 2
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.
Step 3
Increase oven temperature to 425°
Step 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.
Step 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 425° for 15 minutes. Remove pie from oven.
Step 6
Reduce oven temperature to 350°.
Step 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.

Nutrition Facts

Per Serving:

294 calories; calories from fat 34%; fat 11g; saturated fat 3.9g; mono fat 4.9g; poly fat 1.5g; protein 4.6g; carbohydrates 46.2g; fiber 3.5g; cholesterol 7mg; iron 1.7mg; sodium 200mg; calcium 97mg.

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chris0507

02/28/2014

Fabulous alternative (or addition) to pumpkin pie at a Thanksgiving dinner!

dezlorelle

01/18/2012

This was the first time I ever made anything with butternut squash. It was absolutely delicious!

loquita

12/29/2010

Absolutely delicious!

Coastal34135

12/06/2010

This pie became the new holiday favorite this Thanksgiving. Some liked it warm, some cold, either way was great. Homemade pie crust makes it even better!

smith3576

11/29/2010

This was great! Everyone who I could convince to try it loved it :) I did think the topping was a little sweet (even without whipped topping). You could lessen the sugar if you wanted.

ellentambo

11/30/2009

This is a really great recipe. I cut the fat and calories even further by using phyllo dough instead of pie crust. I layered five sheets (spray with cooking spray and then sprinkle with mixture of cinnamon/sugar) and laid them in a tart pan (with removable bottom) and another five sheets and laid them perpendicular to the first set. Then filled with the filling. Also, I made the filling two days ahead of time and refrigerated it and then assembled the pie at the last minute. A big hit at Thanksgiving. Awesome!

lovemysouschef

11/18/2009

Yum! I don't typically like this type of dessert, but I loved this pie! The butternut squash in it is great, but when I'm low on time, I just substitute the same amount of canned pumpkin, and that comes out great, too. I'll be making it again this Thanksgiving!

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