Harvest Chiffon Pie (weight Watchers Points = 5)

Total Time: 1 hr 18 mins Preparation Time: 30 mins Cook Time: 48 mins

Ingredients

• 2 1/2 lbs butternut squash, cut in half lenghwise and seeded
• 3/4 cup sugar
• 1 large egg
• 1 1/2 teaspoons apple pie spice
• 1/4 teaspoon salt
• 2 (1/4 ounce) envelopes unflavored gelatin
• 12 ounces fat-free evaporated milk
• 1 cup fat-free whipped topping, thawed
• 1 (6 ounce) reduced fat graham cracker crust
• 2 tablespoons pecans, chopped

Recipe

• 1 preheat the oven to 400 degrees. spray a rimmed baking sheet with nonstick spray. place the squash, cut side down, on the baking sheet. bake until tender, about 40 minutes. turn cut side up and let cool.
• 2 scoop the flesh out of the squash and transfer to a medium bowl. mash well with a potato masher until smooth (you should have about 1 3/4 cups). add the sugar, egg, pie spice and salt beating with a whisk until blended.
• 3 sprinkle the gelatin over the evaporated milk in a large saucepan; whisk and then let stand until softened, about 5 minutes. set the pan over medium heat, stirring frequently until the gelatin is completely dissolved, about 3 minutes. stir in the squash mixture and cook, stirring constantly until the mixture just begins to boil, 5-6 minutes. transfer to a large bowl. refrigerate, stirring occasionally, until the squash mixture mounds and begins to set, about 1 hour.
• 4 gently whisk the squash mixture until smooth. with a rubber spatula, fold in the whipped topping. pour the mixture into the crust. sprinkle with the pecans. refrigerate until set and firm, at least 2 hours or up to overnight.
• 5 good idea: for an additional 1 points value, drizzle each serving of pie with 1 tablespoon chocolate-fudge syrup.