For an extra layer of flavor, try adding a tablespoon of bourbon or rum to the filling. If the pie crust edges are browning too quickly, cover them with foil during the last 15 minutes of baking. Feel free to experiment with the spices! A pinch of ginger or cloves can add a lovely warmth. To make your own butternut squash puree, halve a butternut squash, scoop out the seeds, and roast it cut-side down at 400°F (200°C) until tender. Then, scoop out the flesh and mash it.
Sweet Potato Butternut Squash Pie
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PREP TIME10 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS36
Embrace the cozy flavors of autumn with this delightful pie, where the creamy sweetness of sweet potato dances harmoniously with the nutty notes of butternut squash in a luscious, custard-like filling. A sprinkle of warm spices and a blanket of golden marshmallows elevate this dessert to pure comfort food perfection.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol100 mg
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Fiber3 g
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Protein7 g
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Saturated Fat4 g
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Sodium250 mg
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Sugar34 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
Step
2 mins
In a large bowl, combine the mashed sweet potatoes and cooked butternut squash. (5 minutes)
03
Step
3 mins
Add the eggs, sweetened condensed milk, cinnamon, nutmeg, and allspice to the sweet potato-squash mixture. Stir until well combined and smooth. (3 minutes)
04
Step
1 mins
Pour the mixture into the unbaked pie crust, spreading evenly. (2 minutes)
05
Step
30 mins
Bake in the preheated oven for 30 minutes. (30 minutes)
06
Step
5 mins
Remove the pie from the oven and arrange the mini marshmallows evenly over the top. (5 minutes)
07
Step
30 mins
Return the pie to the oven and continue baking until the marshmallows are golden brown and a knife inserted into the center of the filling comes out clean, about 30 minutes more. (30 minutes)
08
Step
1 hrs
Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. (60 minutes)
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Cecelia Lehner
Jun 17, 2025I didn't have butternut squash, so I used pumpkin puree instead, and it turned out great!
Davon Braun
Jun 12, 2025I added a pinch of ginger to the spice mixture, and it was fantastic!
Kole Cruickshank
May 12, 2025The filling was so creamy and delicious! Will definitely make this again.
Sandy Hauck
Apr 6, 2025Next time I think I will try it with a graham cracker crust!
Adrianna Gibson
Mar 30, 2025This pie was a huge hit at Thanksgiving! Everyone loved the marshmallow topping.
Mariana Heathcote
Dec 22, 2024My crust browned too quickly, so I covered the edges with foil as suggested, and it worked perfectly.