Butternut-Sweet Potato Pie

Name: Butternut-Sweet Potato Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings.
Ingredients: Dough for single-crust deep-dish pie; 4 large 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

3 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 50 min. + cooling

Makes

8 servings

Updated: Jul. 21, 2022

If you're looking for a memorable dessert, this custardlike pie will certainly fit the bill. It's super easy to put together and slices like a dream. —Mary Ann Dell, Phoenixville, Pennsylvania

Butternut-Sweet Potato Pie Recipe photo by Taste of Home

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Ingredients

Dough for single-crust deep-dish pie
4 large 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

Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust 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 crust.
Bake until a knife inserted in the center comes out clean, 50-60 minutes. 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.

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.

Dough for single-crust deep-dish pie

Combine 1-1/2 cups all-purpose flour and 1/4 tsp. salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 434 calories, 23g fat (14g saturated fat), 156mg cholesterol, 422mg sodium, 49g carbohydrate (21g sugars, 3g fiber), 8g protein.

Butternut-Sweet Potato Pie

Ingredients

Directions

Nutrition Facts

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