Name: Sweet Potato Pumpkin Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 pre-made pie crust; 1 cup sweet potato puree; 1 cup pumpkin puree; 3/4 cup brown sugar; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp ginger; 2 eggs; 1 cup heavy cream

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Why make this recipe

Sweet Potato Pumpkin Pie is a delicious twist on a classic dessert. Combining the rich flavors of sweet potatoes and pumpkin creates a creamy and irresistible filling. This pie is perfect for fall celebrations, holidays, or any time you crave something sweet and comforting. Its unique blend of spices adds warmth and depth, making each bite a delightful experience.

How to make Sweet Potato Pumpkin Pie

Ingredients:

1 pre-made pie crust
1 cup sweet potato puree
1 cup pumpkin puree
3/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2 eggs
1 cup heavy cream

Directions:

Preheat your oven to 350°F (175°C).
Roll out the pie crust and fit it into a 9-inch pie dish.
In a large bowl, mix together the sweet potato puree, pumpkin puree, brown sugar, and spices until well combined.
Beat in the eggs, then stir in the heavy cream until the mixture is smooth.
Pour the filling into the pie crust.
Bake for 45-50 minutes, or until the filling is set.

How to serve Sweet Potato Pumpkin Pie

Once your pie has cooled, cut it into slices and serve it plain or with a dollop of whipped cream. You can also sprinkle some cinnamon on top for added flavor. This pie pairs well with coffee or tea, making it a great dessert for gatherings or cozy nights at home.

How to store Sweet Potato Pumpkin Pie

To store your Sweet Potato Pumpkin Pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to keep it longer, you can freeze the pie. Make sure it is well-wrapped to prevent freezer burn, and it can be stored for up to 2 months. Thaw it in the fridge before serving.

Tips to make Sweet Potato Pumpkin Pie

For a smoother filling, make your sweet potato puree from scratch by boiling or baking sweet potatoes until soft, then mashing or blending them.
Adjust the spices to your liking. Feel free to add more cinnamon or nutmeg for extra flavor.
To add a little crunch, consider topping the pie with chopped pecans before baking.

Variation

You can also try adding chocolate or maple syrup to your filling for a different flavor. Swapping out the heavy cream for evaporated milk can lower the fat content while still keeping the pie creamy.

FAQs

Can I use fresh sweet potatoes instead of canned puree?
Yes, you can use fresh sweet potatoes. Just cook them until soft and mash them into a puree.

Is it necessary to use a pre-made pie crust?
No, if you prefer, you can make your own crust from scratch for a more homemade touch.

Can I make this pie ahead of time?
Absolutely! You can bake it a day or two in advance. Just store it in the fridge until you’re ready to serve.

Sweet Potato Pumpkin Pie

Author: lu-ann
Total Time: 65 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful blend of sweet potatoes and pumpkin creates a creamy filling in this twist on classic pumpkin pie, perfect for fall celebrations.

Instructions

Preheat your oven to 350°F (175°C).
Roll out the pie crust and fit it into a 9-inch pie dish.
In a large bowl, mix together the sweet potato puree, pumpkin puree, brown sugar, and spices until well combined.
Beat in the eggs, then stir in the heavy cream until the mixture is smooth.
Pour the filling into the pie crust.
Bake for 45-50 minutes, or until the filling is set.