Butternut Squash Pie with Sweet Potato
Fresh butternut squash and sweet potato are combined with honey, half-and-half, eggs, and warm spices for a creamy fall pie baked in a refrigerated pie crust.
Servings: 8 slices
Equipment
- 9-inch glass pie plate
- mixing bowl
- pie crust shield or aluminum foil, if needed
Ingredients
- 1 refrigerated pie crust single shell
- 1 cup mashed butternut squash peeled and seeds removed
- 1 cup mashed sweet potato peeled
- 4 large eggs
- 1/2 cup honey
- 1 1/3 cups half-and-half
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Whipped cream optional for serving
Instructions
Prep Butternut Squash and Sweet Potato
- Prepare the butternut squash and sweet potato. Peel the butternut squash, scoop out the seeds, and cut the flesh into approximately 1/2-inch pieces. Steam until completely tender, mash, and measure 1 cup. Peel and cube the sweet potato, steam until tender, mash, and measure 1 cup.
- Prepare the pie crust. Preheat the oven to 375°F. Fit the refrigerated pie crust into a 9-inch glass pie plate and flute or shape the edges.
- Add the mashed butternut squash, mashed sweet potato, eggs, honey, half-and-half, flour, cinnamon, salt, ginger, and nutmeg to a large mixing bowl. Whisk until thoroughly combined.
- Pour the squash mixture into the prepared pie crust and bake for 30 minutes.
- If the exposed crust has browned enough after 30 minutes, carefully cover the edges with aluminum foil or add a pie crust shield.
- Continue baking for another 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pie from the oven and carefully remove the foil or crust shield. Cool at room temperature for approximately 2 hours before slicing. Serve with whipped cream if desired, or cover and refrigerate until ready to serve.
Nutrition
Serving: 1slice