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Butternut-Sweet Potato Pie

 Butternut-Sweet Potato Pie
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
8 ServingsPrep: 15 min. Bake: 50 min. + cooling


  • 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


  • 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.
  • In a large bowl, whisk eggs, cream, squash, sweet potato, honey,
  • flour, salt and spices. Pour into pastry shell.
  • 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

2 of 2

Butternut-Sweet Potato Pie (continued)

Directions (continued)

  • with whipped cream. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
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.