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Sweet potato and squash pie

January 20, 2026

Recipe

The slightly tangy taste of rye flour complements the sweetness of this pie's filling.

Serves 8

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.

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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1 Fats and oils Fruits 1 Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 2 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

2 Carbohydrates 1 1/2 Fats Fruits Protein and dairy 1/2 Sweets Vegetables

Nutritional analysis per serving

Calcium 197 Calories 26 g Total carbohydrate Cholesterol 2 g Dietary fiber 4 g Monounsaturated fat Potassium 5 g Protein 2 g Saturated fat 1/8 of pie Serving size 156 mg Sodium 9 g Total fat