Butternut-Sweet Potato Pie

Butternut-Sweet Potato Pie
Watching your figure? This vegetarian recipe has 183 calories, 5g of protein, and 7g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. Only A mixture of ground cinnamon, dash ground cloves, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

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.
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Pastry DoughPastry Dough
RollRoll
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OvenOven
2
In a large bowl, whisk eggs, cream, squash, sweet potato, honey, flour, salt and spices.
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Sweet PotatoSweet Potato
SpicesSpices
SquashSquash
CreamCream
All Purpose FlourAll Purpose Flour
HoneyHoney
EggEgg
SaltSalt
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WhiskWhisk
BowlBowl
3
Pour into pastry shell.
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Pastry ShellsPastry Shells
4
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.
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OvenOven
KnifeKnife
Aluminum FoilAluminum Foil
5
Remove foil. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, top with whipped cream.
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Whipped CreamWhipped Cream
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Wire RackWire Rack
Aluminum FoilAluminum Foil
DifficultyExpert
Ready In1 h, 5 m.
Servings8
Health Score4
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