Total Time: 1 Hour, 5 Minutes + Cooling

Prep Time: 15 Minutes

Bake: 50 Minutes

Ingredients

Yield: 8 Servings

• • Pastry for single-crust pie (9 inch)
  • 4 eggs
  • 1 1/3 cups half-and-half cream
  • 1 cup mashed cooked butternut squash
  • 1 cup mashed cooked sweet potato
  • 1/2 cup honey
  • 1 Tbsp all-purpose flour
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Dash ground cloves
  • Whipped cream, optional

Directions:

1. 1. Preheat oven to 375 degrees. On a lightly floured surface, roll pastry dough to a 1/8 inch thick circle; transfer to a 9 inch deep dish pie plate. Trim pastry to 1/2 inch beyond rim of plate; flute edge.
   2. In a large bowl, whisk eggs, cream, squash, sweet potato, honey, flour, salt, and spices. Pour into pastry shell.
   3. Bake 50-60 minutes or until a knife inserted near the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, serve with whipped cream.