Sweet potato and squash pie
The slightly tangy taste of rye flour complements the sweetness of this pie's filling.
Nutrition Facts
Serving Size: 1/8 of pie
Calories: 210
Serving size
1/8 of pie
Calories
210
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.
Your daily values may be higher or lower depending on your calorie needs.
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.
