Best Butternut Sweet Potato Pie Recipes

SWEET POTATO BUTTERNUT SQUASH PIE

Sweet Potato Butternut Squash Pie image

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!

Provided by Lynnea Cabhewin

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 1h10m

Yield 8

Number Of Ingredients 9

Ingredients

3 cups mashed sweet potatoes
2 cups cooked butternut squash
4 eggs
½ cup condensed milk
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon allspice
1 unbaked 9-inch pie crust
1 (10 ounce) package mini marshmallows

Steps:

Preheat oven to 350 degrees F (175 degrees C).
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.
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.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 64.6 g, Cholesterol 99.5 mg, Fat 11.8 g, Fiber 3.2 g, Protein 7.2 g, SaturatedFat 3.8 g, Sodium 249.6 mg, Sugar 33.9 g

BUTTERNUT-SWEET POTATO PIE

Butternut-Sweet Potato Pie image

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

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

Pastry for single-crust pie (9 inches)
4 large eggs, room temperature
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

Steps:

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 in 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.

Nutrition Facts : Calories 373 calories, Fat 18g fat (11g saturated fat), Cholesterol 156mg cholesterol, Sodium 370mg sodium, Carbohydrate 45g carbohydrate (22g sugars, Fiber 3g fiber), Protein 8g protein.