Butternut Sweet Potato Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 large eggs1 and 1/3 cups Evaporated Coconut Milk 1 cup Butternut Squash 1 cup, cubes Sweet potato 1/4 cup Maple Syrup 1 Tablespoon Flour 1 tsp Cinnamon, ground .5 tsp Ginger, ground 1 dash of cloves1 Pillsbury 9" Refrigerated Pie Crust
Directions
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.
2. In a large bowl, whisk eggs, cream, squash, sweet potato, honey, flour, salt and spices. Pour into pastry shell.
3. 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 over browning. Remove foil. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, top with whipped cream.
Serving Size: Makes 8 servings
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.
2. In a large bowl, whisk eggs, cream, squash, sweet potato, honey, flour, salt and spices. Pour into pastry shell.
3. 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 over browning. Remove foil. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, top with whipped cream.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 202.0
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 193.6 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 1.1 g
- Protein: 3.6 g
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