Harvest Pie

• 1 (2 1/4 lb) butternut squash, halved and seeded
• 12 cup fat-free evaporated milk
• 34 cup sugar
• 12 cup egg substitute
• 1 teaspoon vanilla
• 12 teaspoon cinnamon
• 18 teaspoon ground cloves
• 18 teaspoon allspice
• 14 cup flour
• 14 cup dark brown sugar, packed
• 2 tablespoons pecans, chopped
• 1 refrigerated pie crust (1/2 pkg)

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

butternut squash, milk, sugar, egg substitute, vanilla, cinnamon, ground cloves, allspice, flour, brown sugar, pecans, crust

Taken from www.food.com/recipe/harvest-pie-202880 (may not work)