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Harvest Pie

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.
10 Servings -
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Servings:10  | Calories:421 | Total Fat:17g  | Chol:9mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 17g
26 %
Sat Fat 7g
35 %
Total Carb 64g
21 %
Fiber 3g
12 %
Sugars 27g
Cholesterol 9mg
3 %
Sodium 268mg
11 %
Protein 5g
10 %
51% Pie dough
23% Others combined
14% Granulated sugar
10% Butternut squash
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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 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)

Directions : View recipe directions on
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