This pie’s filling resembles custard. I adore the distinct taste. I rarely measure anything, so experiment with the spices until you find the correct balance.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 3 cups mashed sweet potatoes
- 2 cups cooked butternut squash
- 4 eggs
- ½ cup condensed milk
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- 1 unbaked 9-inch pie crust
- 1 (10 ounce) package mini marshmallows
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mash 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.
- Bake 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.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 250 mg |
| Sugars | 34 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
LOVE THIS PIE!!! I have made it so many times and its always a great hit. I cook it how its written, no need to add extra sugar, butter ect. The natural flavors are just perfect as they are. I don’t add the Marshmallows as I don’t need the extra sweetness.
I used a cup of brown sugar and a teaspoon of vanilla. It took it to a new level.
I omitted the marshmallows and added 1c. White sugar, 1c of Brown sugar and 2 sticks of butter unsalted. The recipe called for 1/2 condensed milk. I use 1 can of Eagle Brand sweetened condense milk and 1/2 tsp of vanilla.
made a double batch and froze half. Made the 2nd today and threw it in the blender. Was much better. Didnt change a thing minus omitting the marshmallows and my family loved that this healthy dessert. The sweet potatoes are all the sugar you need and I dont feel guilty letting my 18 month old eat it up. Will make again. Perfect with homemade whipped cream.
Gorgeous! I didn’t change a thing and I loved this recipe! Definitely will make again!
This is a nice recipe but I made a few adjustments to fit me. I omitted the marshmallows and added 1c. White sugar, 1c of Brown sugar and 2 sticks of butter unsalted. The recipe called for 1/2 condensed milk. I use 1 can of Eagle Brand sweetened condense milk and 1/2 tsp of vanilla. My mother made this same reciepe with those adjustments
I added the whole can of condensed milk but still felt it should be sweeter. I didn’t have any marshmallows; I suppose this would have helped with the sweetness!
This was very good. I used 2 large sweet potatoes and boiled them with skin for 50 minutes. I used three medium butternut squashes and boiled them for 30 minutes with skin. Once done I peeled and placed in my food processor – which I highly recommend doing. The squash and potatoes mixed beautifully together(no strings or seeds) I added the rest of the ingredients and poured into my pie crust. I used the marshmallows and my kids ate it up. Again. I suggest using a food processor/blender to mix the squash and potato – makes the process so much easier and the pie ends up looking better too. If you like pecans you can add them to the batter and/or top of the pie with the marshmallows – it’s yummy too!