By Mayo Clinic Staff

Dietitian's tip:

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.

Number of servings

Serves 8
  1. Weight management
  2. Diabetes meal plan
  3. Meatless
  4. Kidney diet
  5. Low-sodium

Ingredients

  1. 1 sweet potato (about 1/4 pound), peeled and cooked
  2. 1 buttercup squash (about 2 1/2 pounds), peeled, seeded and cooked
  3. 1/2 cup silken tofu
  4. 1/2 cup soy milk
  5. 1/4 cup egg whites
  6. 1/4 cup rye flour
  7. 1/2 teaspoon each ground clove, ground cinnamon and ground nutmeg
  8. 1/2 teaspoon vanilla extract
  9. 1 teaspoon grated fresh ginger
  10. 1 teaspoon orange zest
  11. 3 tablespoons honey
  12. 1 frozen premade 9-inch pie shell

Directions

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.

Nutritional analysis per serving

Serving size: 1/8 of pie

  • Calories 197
  • Total carbohydrate 26 g
  • Total sugars 8 g
  • Added sugars 6 g
  • Dietary fiber 2 g
  • Protein 5 g
  • Total fat 9 g
  • Saturated fat 2 g
  • Monounsaturated fat 4 g
  • Polyunsaturated fat 2.5 g
  • Sodium 156 mg
  • Potassium 191 mg
  • Calcium 64 mg
  • Magnesium 23 mg
  • Vitamin D 6 IU
  • Iron 1 g
Jan. 20, 2026