Sweet potato and squash pie

Date Updated: 01/20/2026

Serving Info

Serves 8

Dietician Tip

The slightly tangy taste of the rye flour perfectly complements the sweetness of the filling and keeps the added sugar to just over 1 teaspoon a serving.

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.

Ingredients

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