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

Ingredients

  1. 1 sweet potato (about 1/4 pound), peeled, cooked
  2. 1 buttercup squash (about 2 1/2 pounds), peeled, seeded, 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 clove, cinnamon, nutmeg and vanilla extract
  8. 1 teaspoon fresh grated ginger
  9. 1 teaspoon orange zest
  10. 3 tablespoons honey
  11. 1 frozen pre-made 9-inch pie shell

Directions

Heat oven to 300 F.

Puree sweet potato and squash in food processor. 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 210
  • Total fat 6 g
  • Saturated fat 2 g
  • Trans fat 0 g
  • Monounsaturated fat 3 g
  • Cholesterol 0 mg
  • Sodium 109 mg
  • Total carbohydrate 34 g
  • Dietary fiber 4 g
  • Added sugars 7 g
  • Protein 5 g

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.

March 16, 2016