Description
A delightful blend of sweet potatoes and pumpkin creates a creamy filling in this twist on classic pumpkin pie, perfect for fall celebrations.
Ingredients
Scale
- 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
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.
Notes
Serve with whipped cream or a sprinkle of cinnamon. Store covered in the refrigerator for 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: sweet potato pie, pumpkin pie, fall dessert, holidays, creamy pie