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)

Position oven rack to lowest setting. Preheat oven to 400°. 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. Increase oven temperature to 425° 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. 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. Reduce oven temperature to 350°. 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.