Sweet potato and squash pie
Updated: 2022-07-29
The slightly tangy taste of rye flour complements the sweetness of this pie's filling.
Serves 8
- 1 sweet potato (about 1/4 pound), peeled, cooked
- 1 buttercup squash (about 2 1/2 pounds), peeled, seeded, cooked
- 1/2 cup silken tofu
- 1/2 cup soy milk
- 1/4 cup egg whites
- 1/4 cup rye flour
- 1/2 teaspoon each clove, cinnamon, nutmeg and vanilla extract
- 1 teaspoon fresh grated ginger
- 1 teaspoon orange zest
- 3 tablespoons honey
- 1 frozen pre-made 9-inch pie shell
Heat oven to 300 F.
Puree sweet potato and squash in food processor. Place in a large bowl. Add remaining ingredients and mix together until smooth and well-combined.
Place pie shell on sheet pan. Pour mixture into pie shell and bake for 45 to 55 minutes or until the internal temperature is 180 F.
Nutritional analysis per serving
Calories: 210
Total carbohydrate: 34 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 5 g
Saturated fat:
Serving size: 1/8 of pie
Sodium:
Total fat: 6 g