Sweet potato and squash pie
Nutrition Facts
Serving Size 1/8 of pie
Calories 210
| Amount Per Serving | ||
| Monounsaturated fat | 3 g | |
|---|---|---|
| Saturated fat | 2 g | |
| Total fat | 6 g | |
| Sodium | 109 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 4 g | |
| Protein | 5 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
The slightly tangy taste of rye flour complements the sweetness of this pie's filling.
Ingredients
(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
Directions
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.
Last Updated: July 29th, 2022