If you’re looking for a memorable autumn dessert, this custard-like pie is one folks soon won’t forget. It’s super easy to put together, and it slices like a dream.
—MARY ANN DELL PHOENIXVILLE, PA
PREP: 15 MIN. • BAKE: 50 MIN. + COOLING • MAKES: 8 SERVINGS
Pastry for single-crust pie (9 inches)
4 large eggs
1 1/3 cups half-and-half cream
1 cup mashed cooked butternut squash
1 cup mashed cooked sweet potato (about 1 medium)
1/2 cup honey
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash ground cloves
Whipped cream, optional
1. Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
2. In a large bowl, whisk eggs, cream, squash, sweet potato, honey, flour, salt and spices. Pour into pastry shell.
3. Bake 50-60 minutes or until a knife inserted near the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, top with whipped cream.
PASTRY FOR SINGLE-CRUST PIE (9 INCHES) Combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.