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Sweet Potato Butternut Squash Pie

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

1 h 10 m servings 398 cals
Original recipe yields 8 servings (1 pie)

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Directions

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  • Prep

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  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.

Nutrition Facts


Per Serving: 398 calories; 11.8 g fat; 64.6 g carbohydrates; 7.2 g protein; 100 mg cholesterol; 250 mg sodium. Full nutrition

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Reviews

Read all reviews 6
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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 ...

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 c...

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 de...

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!

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

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 m...