READY IN ABOUT 1¼ hrs

Sweet Potato Butternut Squash Pie

Read Reviews (5)

"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!" — Lynnea Cabhewin

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

Reviews More Reviews

Nov 06, 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!

—Jess

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Oct 08, 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.

—love2bake21

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8 Ratings

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Dec 06, 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

—liznatl

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Sep 29, 2008

I added the whole can of condensed milk but still felt it should be sweeter. I didn't have any marshmallows; I suppose this would have helped with the sweetness!

—GINNY671

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Oct 20, 2009

Gorgeous! I didn't change a thing and I loved this recipe! Definitely will make again!

—MIRIAM_200

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Nutrition

Calories
398 kcal
20%

Carbohydrates
64.6 g
21%

Cholesterol
112 mg
37%

Fat
11.8 g
18%

Fiber
3.2 g
13%

Protein
7.2 g
14%

Sodium
250 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Potato Butternut Squash Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 398
Calories from Fat: 106

% Daily Value *
Total Fat 11.8g 18 %
Saturated Fat 3.8g 19 %
Cholesterol 112mg 37 %
Sodium 250mg 10 %
** Potassium 413mg 12 %
Total Carbohydrates 64.6g 21 %
** Dietary Fiber 3.2g 13 %
Protein 7.2g 14 %
** Sugars 33.9g
Vitamin A 219 %
Vitamin C 15 %
Calcium 13 %
Iron 17 %
** Thiamin 19 %
** Niacin 24 %
** Vitamin B6 13 %
** Magnesium 13 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.