Butternut-Sweet Potato Pie

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

1. Preheat oven to 375u0b0. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. 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 in the center comes out clean. 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.

pastry, eggs, cream, mashed cooked butternut squash, honey, flour, salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves, cream

Taken from www.tasteofhome.com/recipes/butternut-sweet-potato-pie/ (may not work)