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Sweet Potato Butternut Squash Pie Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook1 h
  • Ready In1 h 10 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Mash 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.
  • 3Bake 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.
Ingredients
  • 8 servings
  • 398 cals
  • 3 cups mashed sweet potatoes
  • 2 cups cooked butternut squash
  • 4 eggs
  • 1/2 cup condensed milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 1 unbaked 9-inch pie crust
  • 1 (10 ounce) package mini marshmallows
Nutrition

Amount per serving ( 5 total)

  • Calories:
    398
    20%
  • Fat:
    11.8
    18%
  • Carbs:
    64.6
    21%
  • Protein:
    7.2
    14%
  • Cholesterol:
    100
    33%

Based on a 2,000 calorie diet

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