Butternut-Sweet Potato Pie Recipe

By bweber

Ingredients

• Pastry for single-crust pie (9 inches)
• 4 Eggland's Best 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

Details

Servings 8
Preparation time 15mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 1

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 near 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.
Yield: 8 servings.