Sweet Potato And Pumpkin Pie Recipe

July 06, 2023 Post a Comment

Sweet Potato Pumpkin Pie Feasting on Fruit from feastingonfruit.com

Description

If you're looking for a delicious and unique dessert to serve at your next holiday gathering, look no further than this sweet potato and pumpkin pie recipe! Combining the earthy sweetness of sweet potatoes with the warm, spiced flavors of pumpkin, this pie is sure to impress your guests and leave them asking for the recipe.

Prep Time

Preparation for this recipe should take around 30 minutes.

Cook Time

Cooking time for this recipe should take around 1 hour and 15 minutes.

Ingredients

- 1 1/2 cups mashed sweet potatoes - 1 1/2 cups pumpkin puree - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 3 large eggs - 1 1/4 cups evaporated milk - 1 unbaked 9-inch pie crust

Equipment

- Oven - Mixing bowls - Whisk - Pie dish

Method

1. Preheat your oven to 425°F (218°C). 2. In a large mixing bowl, combine the mashed sweet potatoes and pumpkin puree. 3. Add the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt to the bowl, and mix well. 4. Beat the eggs in a separate bowl, and add them to the sweet potato and pumpkin mixture. 5. Stir in the evaporated milk until everything is well combined. 6. Pour the mixture into the unbaked pie crust. 7. Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and continue baking for another 50-60 minutes, or until a toothpick inserted in the center of the pie comes out clean. 8. Remove the pie from the oven and allow it to cool completely before serving.

Notes

For an extra special touch, try topping your sweet potato and pumpkin pie with homemade whipped cream or a sprinkle of chopped pecans. This pie can also be made ahead of time and stored in the refrigerator for up to three days.

Nutrition Info

One slice (1/8th of the pie) contains approximately: - Calories: 320 - Fat: 11g - Saturated Fat: 4.5g - Cholesterol: 75mg - Sodium: 290mg - Carbohydrates: 51g - Fiber: 2g - Sugar: 37g - Protein: 6g

Recipe Tips

- Make sure to use pureed pumpkin, not pumpkin pie filling, in this recipe. - If you don't have access to fresh sweet potatoes, canned sweet potato puree can be used instead. - For an extra flaky crust, try freezing your pie crust for 10-15 minutes before filling it with the sweet potato and pumpkin mixture. - To prevent the crust from burning during baking, cover the edges with foil or a pie shield halfway through the bake time.