Ingredients
Dough for single-crust deep-dish pie4 large eggs1-1/3 cups half-and-half cream1 cup mashed cooked butternut squash1 cup mashed cooked sweet potato (about 1 medium)1/2 cup honey1 tablespoon all-purpose flour1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmegDash ground clovesWhipped cream, optional
Preparation
Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
In a large bowl, whisk eggs, cream, squash, sweet potato, honey, flour, salt and spices. Pour into crust.
Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, top with whipped cream.
