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Recipe Printable
Sweet Potato & Honeynut Squash Pie
Equipment
- pie dish
- pie weights
- parchment paper
Ingredients
- 1 honey nut squash or 2 lb butternut squash peeled, halved, and seeded
- 1 medium (1lb total) sweet potato, left whole or halved
- 6 tbsp salted butter, melted and slightly cooled
- 1 egg, room temperature is best
- 1/3 cup pure maple syrup
- ¼ cup raw cane sugar
- ¾ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ tsp vanilla bean paste or extract
- ¼ cup heavy cream
- 1½ tsp baking powder
All-butter pie crust (or use a ready-made pie crust)
- 1½ cups all-purpose flour
- 1 stick salted butter, cold, cut into cubes
- 2 tbsp raw cane sugar
- ½ tsp sea salt
- ¼ cup ice cold water + up to 2 tbsp more if needed
Instructions
Make the crust
- Place the flour, butter, sugar, and salt in a food processor. Pulse the mixture together until it resembles pea-size crumbles.Continue pulsing the food processor as you slowly drizzle in the ice water. The mixture should just barely start to come together.
- Turn the crumbs out onto a lightly floured work surface and knead the crust together just a few times until a nice ball comes together. Flatten into a 1-inch thick disk.Wrap the pie crust in plastic wrap and place in the fridge for at least 2 hours before using. *You can also place the pie crust in the freezer at this point. (Thaw in the fridge before using.
- After the crust has chilled for 2 hours, roll the pie crust out on a lightly floured surface, making an 11 inch circle.Preheat the oven to 375℉. Place the rolled out crust into a pie dish and trim the edges. Fold the edges under and crimp or flute the crust.
- Line the pie dough with a sheet of parchment paper and fill with dry beans, rice, or pie weights. Bake the crust for 30-35 minutes, then remove the parchment and pie weights and cook another 8-10 minutes until the bottom of the crust is golden brown.After baking, set aside to cool.
Cook the squash and sweet potato
- Line a baking sheet with parchment paper and place the prepared squash and sweet potato on it. Bake in an oven preheated to 400℉ for 40-50 minutes until very soft and caramelized around the edges.Set aside to cool before making the pie filling.
Make the pie filling
- Preheat the oven to 375℉. In the bowl of a food processor add the cooled squash and sweet potato and blend until very smooth. Next, add the melted butter, egg, maple syrup, raw sugar, vanilla, and spices. Pulse several times until smooth.
- In a small bowl, mix together the heavy cream and baking powder. Add the mixture to the filling and pulse again until fully combined.
- Reduce the oven temperature to 350℉. Pour the filling into the prepared crust and smooth the filling to the edges.Bake for 45-50 minutes, until the filling has puffed up slightly and is set around the edges with a slight jiggle towards the center.Let cool completely on a cooling rack.
To serve
- This pie is delicious served with fresh whip cream that has been sweetened with maple syrup, vanilla, and a couple of tablespoons of cream cheese to keep the cream stabilized in the fridge.
Did you make this recipe?
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Do you think I could substitute almond milk or coconut milk for the heavy cream?
Hi, yes I think (canned) coconut milk should work.