Recipe: Butternut Squash & Sweet Potato Pie

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Here is a wonderful creamy dreamy alternative to using pumpkin in a pie. I came up with this idea when pumpkins were not available, but sweet potatoes and butternut squash were on sale. When I do see them on sale I usually buy a couple, process them and freeze them in recipe size portions. You can use this recipe interchangeably with pumpkin or use all butternut squash. I haven’t tried pure sweet potato yet, so I’m not sure if it will work the same. This pie filling comes together super quickly in the blender or food processor. When I make this recipe for my eternally hungry pie loving family I make three of these babies, so I will include the ‘super sized’ ingredients as well.

Ingredients: For One Pie For                                                                                                         Three Pies

– 1 of your favorite cooked pie crust (9 inch)                                                                                 – 3 of your favorite pie crust (9 inch)
– 1 1/3 cups pureed squash & sweet potato                                                                                     – 4 cups of pureed squash & sweet potato
– 1/2 cup sugar (This amount would probably be to most people’s sweet enough)       – 1 1/2 cups sugar (I use 1 1/4 cups & find this amount to be plenty sweet for our tastes)
– 2/3 cup room temperature cream cheese                                                                                    – 2 cups room temperature cream cheese
– 3 eggs                                                                                                                                                            – 9 eggs
– 1/2 tsp. salt                                                                                                                                                – 1 1/2 tsp. salt
– 1 1/2 tsp. cinnamon (or to taste)                                                                                                      – 4 1/2 tsp. cinnamon (or to taste)
– 1/2 tsp. ground ginger (optional)                                                                                                     – 1 1/2 tsp. ground ginger (optional)
– 1/4 tsp. ground cloves (optional)                                                                                                     – 3/4 tsp. ground cloves (optional)
– Zest of half a lemon (optional, but it does really add a great zing)                                      – Zest of 1- 1 1/2 lemons (optional)

Directions:
Preheat your oven to 300 degrees.
Place all the ingredients into your blender or food processor and give it a quick wiz up. Once combined, pour mix into your cooked pie crust and baked until set. I like keep an eye on the pies as sometimes they will being browning too quickly and not cooking fast enough. So if things are starting to look a little too toasty, but not getting cooked, turn down the oven.

Tip: If you have extra squash sweet potato mixture or no crust, you can oil a pan and bake the mix like a baked custard. One of my boys isn’t a fan of crusts so he always goes for this option.

How To: Prepare squash & sweet potato puree for the freezer.

Wash, peel & cube squash &/or sweet potato. Place cubed veg in a small pot and just cover with water. Boil veg until soft. Place cooked veg in your blender with just enough of the cooking water to blend. Puree until smooth. Cool, divide into 1 1/3 cup or 4 cup portions & freeze.

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