The slightly tangy taste of rye flour complements the sweetness of this pie's filling.

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.

• 1 sweet potato (about 1/4 pound), peeled, cooked
• 1 buttercup squash (about 2 1/2 pounds), peeled, seeded, cooked
• 1/2 cup silken tofu
• 1/2 cup soy milk
• 1/4 cup egg whites
• 1/4 cup rye flour
• 1/2 teaspoon each clove, cinnamon, nutmeg and vanilla extract
• 1 teaspoon fresh grated ginger
• 1 teaspoon orange zest
• 3 tablespoons honey
• 1 frozen pre-made 9-inch pie shell