Sweet Potato Butternut Squash Pie

Name: Sweet Potato Butternut Squash Pie
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 pie
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

Rating: 4.33 stars

12 Ratings
7 Reviews
3 Photos

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!

By Lynnea Cabhewin

Gallery

Recipe Summary

prep:

10 mins

cook:

1 hr

total:

1 hr 10 mins

Servings:

Yield:

1 pie

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

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

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Step 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.
Step 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:

399 calories; protein 7.2g; carbohydrates 64.6g; fat 11.8g; cholesterol 99.5mg; sodium 249.6mg. Full Nutrition

Reviews (7)

Most helpful positive review

Jess

11/07/2007

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! Read More

Helpful

(62)

12 Ratings

5 star values: 5
4 star values: 6
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jess

11/06/2007

Helpful

(62)

liznatl

12/06/2008

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 Read More

Helpful

(34)

love2bake21

10/08/2012

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. Read More

Helpful

(33)

Ginny Blesener

09/29/2008

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! Read More

Helpful

(20)

MIRIAM_200

10/20/2009

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

Helpful

(15)

Goodgf

11/25/2015

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. Read More

Helpful

(1)

dknite

11/11/2018

I used a cup of brown sugar and a teaspoon of vanilla. It took it to a new level. Read More

Amanda Lois Moores Hainke

11/25/2018

LOVE THIS PIE!!! I have made it so many times and its always a great hit. I cook it how its written no need to add extra sugar butter ect. The natural flavors are just perfect as they are. I don't add the Marshmallows as I don't need the extra sweetness. Read More

Back to Sweet Potato Butternut Squash Pie

All Reviews for Sweet Potato Butternut Squash Pie

- of Reviews

Sweet Potato Butternut Squash Pie

Servings Per Recipe: 8
Calories: 398.5

% Daily Value *

protein: 14 %

carbohydrates: 21 %

dietary fiber: 13 %

sugars:

fat: 18 %

saturated fat: 19 %

cholesterol: 33 %

vitamin a iu: 219 %

niacin equivalents: 24 %

vitamin b6: 13 %

vitamin c: 15 %

folate: 12 %

calcium: 11 %

iron: 10 %

magnesium: 13 %

potassium: 12 %

sodium: 10 %

thiamin: 19 %

calories from fat:

*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.

Reviews for: Photos of Sweet Potato Butternut Squash Pie

1 of 7

All Reviews

Jess

11/06/2007

Helpful

(62)

liznatl

12/06/2008

Helpful

(34)

love2bake21

10/08/2012

Helpful

(33)

Ginny Blesener

09/29/2008

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!

Helpful

(20)

MIRIAM_200