Butternut-Sweet Potato Pie Recipe

Prep Time: 15 Minutes
Bake Time: 50 Minutes + Cooling
Makes: 8 Servings

Ingredients:
- Pastry for Single Crust Pie (9 in)
- 4 Eggs
- 1 1/3 Cups of Half and Half Cream
- 1 Cup of Mashed Cooked Butternut Squash
- 1 Cup of Mashed Cooked Sweet Potato (about 1 medium)
- 1/2 Cup of Honey
- 1 Tbsp. of All-Purpose Flour
- 1/2 Tsp. of Salt
- 1 Tsp. of Ground Cinnamon
- 1/2 Tsp. of Ground Ginger
- 1/4 Tsp. of Ground Nutmeg
- Dash of Ground Cloves: Optional
- Whipped Cream: Optional

Instructions:
1. Preheat oven to 375F. 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 the 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 for 50 to 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, top with whipped cream.

Bon Appetit!