Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

From Cooking Light. Prepare a day in advance and store at room temperature.

Ingredients Nutrition

Directions

  1. Position oven rack to lowest setting. Preheat oven to 400°F.
  2. Place squash , cut sides down on a foil lined baking sheet coated with cooking spray. Bake at 400 for 30 min or until squash is tender. Cool slightly and peel. Mash pulp to measure 2 1/2 cups Combine pulp and milk in a food processor; process until smooth. Add granulated sugar and next 5 ingredients; process until smooth.
  3. Increase oven temp to 425°F.
  4. Combine flour and brown sugar in a med bowl; cut in butter using 2 knives or a pastry blender. Add pecans and toss to combine.
  5. Roll dough into a 13" circle; fit into a 9" deep-dish pie plate coated with cooking spray. Fold edges under; flute. Pour squash mixture into prepared crust. Place pie on bottom rack; bake 15 minute Remove pie from oven.
  6. Reduce heat to 350°F Sprinkle flour mixture evenly over filling.; shield crust with foil. Return pie to oven; bake an additional 40 min or until center is set. Cool on wire rack.

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