Taste of Home
Butternut-Sweet Potato Pie
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
YIELD: 8 servings.
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
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
-
1.
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.
-
2.
In a large bowl, whisk eggs, cream, squash, sweet potato, honey, flour, salt and spices. Pour into crust.
-
3.
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.
Nutrition Facts
1 piece: 434 calories, 23g fat (14g saturated fat), 156mg cholesterol, 422mg sodium, 49g carbohydrate (21g sugars, 3g fiber), 8g protein.
© 2024 RDA Enthusiast Brands, LLC