Sweet potato and squash pie
Nutrition Facts
Serving Size 1/8 of pie
Calories 197
| Amount Per Serving | ||
| Monounsaturated fat | 4 g | |
|---|---|---|
| Saturated fat | 2 g | |
| Total fat | 9 g | |
| Sodium | 156 mg | |
| Dietary fiber | 2 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 and cooked
- 1 buttercup squash (about 2 1/2 pounds), peeled, seeded and 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 ground clove, ground cinnamon and ground nutmeg
- 1/2 teaspoon vanilla extract
- 1 teaspoon grated fresh ginger
- 1 teaspoon orange zest
- 3 tablespoons honey
- 1 frozen premade 9-inch pie shell
Directions
Preheat oven to 300 F.
In a food processor, puree sweet potato and squash. 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: January 20th, 2026