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Butternut-Sweet Potato Pie Recipe

Butternut-Sweet Potato Pie Recipe

If you're looking for a memorable dessert, this custard-like pie will certainly fit the bill. It's super easy to put together and slices like a dream. —Mary Ann Dell, Phoenixville, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling YIELD:8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 4 eggs
  • 1-1/3 cups half-and-half cream
  • 1 cup mashed cooked butternut squash
  • 1 cup mashed cooked sweet potato (about 1 medium)
  • 1/2 cup honey
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Dash ground cloves
  • Whipped cream, optional

Directions

  • 1. Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
  • 2. In a large bowl, whisk eggs, cream, squash, sweet potato, honey, flour, salt and spices. Pour into pastry shell.
  • 3. Bake 50-60 minutes or until a knife inserted near the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, top with whipped cream. Yield: 8 servings.

Nutritional Facts

1 piece (calculated without whipped cream) equals 373 calories, 18 g fat (11 g saturated fat), 156 mg cholesterol, 370 mg sodium, 45 g carbohydrate, 3 g fiber, 8 g protein.