Sweet Potato Butternut Squash Pie

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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!


  • 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


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.

Preparation time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Servings: 8 – Yield: 1 pie



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