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Sweet Potato Butternut Squash Pie

Sweet Potato Butternut Squash Pie

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Lynnea Cabhewin

Lynnea Cabhewin

This pie has a custard-like filling. I love the unique taste. I usually don't measure anything, so I say play with the spices until it tastes right!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 64.6g
  • 21%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mash together the sweet potatoes and squash in a bowl. Fold the eggs, milk, cinnamon, nutmeg, and allspice into the potato mixture. Pour the mixture into the pie crust.
  3. Bake the pie in the preheated oven for 30 minutes; arrange marshmallows on top of pie. Bake until a knife inserted into the center of the pie comes out clean, about 30 minutes more.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jess
60

Jess

11/6/2007

This was very good. I used 2 large sweet potatoes and boiled them with skin for 50 minutes. I used three medium butternut squashes and boiled them for 30 minutes with skin. Once done I peeled and placed in my food processor - which I highly recommend doing. The squash and potatoes mixed beautifully together(no strings or seeds) I added the rest of the ingredients and poured into my pie crust. I used the marshmallows and my kids ate it up. Again. I suggest using a food processor/blender to mix the squash and potato - makes the process so much easier and the pie ends up looking better too. If you like pecans you can add them to the batter and/or top of the pie with the marshmallows - it's yummy too!

love2bake21
32

love2bake21

10/8/2012

made a double batch and froze half. Made the 2nd today and threw it in the blender. Was much better. Didnt change a thing minus omitting the marshmallows and my family loved that this healthy dessert. The sweet potatoes are all the sugar you need and I dont feel guilty letting my 18 month old eat it up. Will make again. Perfect with homemade whipped cream.

liznatl
31

liznatl

12/6/2008

This is a nice recipe but I made a few adjustments to fit me. I omitted the marshmallows and added 1c. White sugar, 1c of Brown sugar and 2 sticks of butter unsalted. The recipe called for 1/2 condensed milk. I use 1 can of Eagle Brand sweetened condense milk and 1/2 tsp of vanilla. My mother made this same reciepe with those adjustments

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