Gloria Evans
@glorev
Sweet Potato and Butternut Squash Pie
A delightful and creamy pie made with a blend of sweet potatoes and butternut squash, topped with fluffy mini marshmallows. Perfect for fall gatherings and holiday celebrations!
Details
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:20
Recipe Information
- Prep time15 min.
- Cook time1 min.
- Total time16 min.
- Servings8
Ingredients
- 3 cups
- 2 cups
- 4
- 1/2 cup
- 1 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1
- 10 ounces
Cooking Instructions
Follow our step-by-step guide on how to make Sweet Potato and Butternut Squash Pie.
Step 1
Start by preheating your oven to a cozy 350 degrees F (175 degrees C). This will ensure your pie bakes evenly and comes out perfectly golden.
Step 2
In a large mixing bowl, combine the mashed sweet potatoes and cooked butternut squash. Use a fork or potato masher to blend them together until smooth and creamy. This is where the magic begins!
Step 3
Next, fold in the eggs, condensed milk, cinnamon, nutmeg, and allspice into the sweet potato mixture. Stir gently until everything is well combined, creating a rich and flavorful filling that will make your taste buds dance.
Step 4
Pour this luscious mixture into your unbaked pie crust, spreading it evenly. The crust will hold all that deliciousness in, so make sure it’s nice and even!
Step 5
Place the pie in the preheated oven and bake for about 30 minutes. This initial baking will set the filling beautifully.
Step 6
After 30 minutes, it’s time for the fun part! Carefully arrange the mini marshmallows on top of the pie. They’ll melt and create a delightful topping that adds sweetness and texture.
Step 7
Return the pie to the oven and bake for an additional 30 minutes, or until a knife inserted into the center comes out clean. This ensures your pie is perfectly cooked and ready to impress!
Step 8
Once done, let the pie cool slightly before serving. This pie is best enjoyed warm, and it’s sure to be a hit at any gathering!