SWEET POTATO PUMPKIN PIE RECIPES
SWEET POTATO-PUMPKIN PIE RECIPE - FOOD.COM
My family LOVES pumpkin and sweet potatoes a lot, especially around the holidays:). Once while making holiday pies, I mixed the pumpkin and sweet potatoes together. WAA LAA a new yummy pie.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Mash sweet potatoes well.
- In a large bowl combine and mix well pumpkin, sweet potatoes, milk, eggs, spices, vanilla, sugars, and syrup.
- Mix until thick ,creamy and well combined.
- Pour into pie crusts.
- Place on a cookie sheet.
- Bake in a preheated 425°F oven for 15 minutes.
- Then lower temperature to 350°F and bake for 45 minutes longer.
- Remove from oven cool completely.
- Serve with Cool-Whip, ice cream, and/or whip cream.
- Enjoy!
Nutrition Facts : Calories 383.9, FatContent 11.3, SaturatedFatContent 4.3, CholesterolContent 70.2, SodiumContent 218.7, CarbohydrateContent 64.7, FiberContent 3.7, SugarContent 32.2, ProteinContent 7.6
SWEET POTATO PUMPKIN PIE - HY-VEE RECIPES AND IDEAS
A masterpiece for fall and winter—it's got pumpkin, sweet potatoes, maple syrup, and of course, pumpkin pie spice.
Provided by Hy-Vee Weekly Ad
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield 16 1 slice each
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 425 degrees.
- 2. Prepare pie crusts according to package directions for a filled pie crust, place on cookie sheet and set aside.
- 3. In a large bowl, mash sweet potatoes well. Add pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, maple syrup, pumpkin pie spice, cinnamon and vanilla. Mix until thick, creamy and well combined. Divide between prepared pie crusts.
- 4. Bake pies 15 minutes, lower temperature to 350 degrees and continue to bake 45 minutes. Remove pies from oven and let cool completely. Serve with whipped topping, if desired.
Nutrition Facts : Calories 310, FatContent 10g, SaturatedFatContent 4g, TransFatContent 0g, CholesterolContent 60mg, SodiumContent 200mg, CarbohydrateContent 52g, FiberContent 4g, SugarContent 27g, ProteinContent 6g
More about "sweet potato pumpkin pie recipes"
PUMPKIN AND SWEET POTATO PIE RECIPE - PUREWOW
“‘Would you like a slice of pumpkin or sweet potato pie?’ is a very important question after a family Thanksgiving meal,” Jennifer Davis writes in The Southern Baking Cookbook. “I would like some of both, please.” Honestly, so would we, which is why we’re...
From purewow.com
Reviews 5.0
Total Time 3 hours 20 minutes
Calories 390 calories per serving
From purewow.com
Reviews 5.0
Total Time 3 hours 20 minutes
Calories 390 calories per serving
- 1. Begin the Filling: Preheat the oven to 425?F. Line a rimmed baking sheet with parchment paper. 2. Halve and scrape the seeds and stringy pulp from the pumpkin. Drizzle the flesh with the oil and season it with a pinch of salt. Place the pumpkin flesh-side-up on the baking sheet. Pierce the skin of the sweet potato all over with a fork, and set it on the baking sheet. Bake until is tender, 45 to 60 minutes. Cool completely on a wire rack. 3. Once cooled, scrape out the flesh from both the pumpkin and sweet potato. Using a food processor, puree each separately, then measure 1 cup (244 g) of puree of each. You may have some leftovers, which you can refrigerate to use in another recipe or to make another pie. 4. Place the pumpkin puree, sweet potato puree, butter and brown sugar in a blender or food processor. Blend until the mixture is smooth, then set aside while you partially bake the pie crust. 5. Keep the oven heated to 425?F. Lightly dust a work surface with flour. Have ready a 9-inch pie pan. Roll out the dough on the prepared work surface until it is ?-inch thick and about 13 inches in diameter. Transfer the dough to the pie pan. Gently press the dough into the pan, then tuck any overhanging dough under itself and crimp the edges. Use a fork to prick the bottom and sides of the crust several times. 6. Make the Egg Wash: In a small bowl, use a fork to beat together the egg and water. Using a pastry brush, lightly brush the egg wash onto the crimped edges of the crust. Place the pie crust in the freezer for 30 minutes to allow the dough to chill and become firm. 7. When the pie crust is chilled, line the inside with parchment paper, making sure it hangs over the sides. Fill the pie with pie weights or uncooked beans all the way to the crimped edges. Bake in the lower third of the oven until the edges are light golden brown, 15 to 17 minutes. Carefully remove the pie crust from the oven and, wearing oven mitts, remove the parchment paper with the hot pie weights. Return the pie crust to the oven and bake it for 4 minutes more. 8. Remove the pie crust from the oven to cool on a wire rack for about 10 minutes. Meanwhile, reduce the oven's temperature to 375?F. Reposition the oven's rack to the middle third of the oven. Line another baking sheet with parchment paper. 9. Finish the Filling: In a medium bowl, whisk together the heavy cream, egg, egg yolks, flour, cinnamon, nutmeg, cloves, cardamom, remaining ? teaspoon salt, caramel sauce and vanilla. In a blender, combine the cream mixture and reserved purees and blend until smooth. 10. Transfer the filling to the cooled pie crust and place the pie pan on the prepared baking sheet. Bake until the outer edges of the filling are set and the center has a slight wobble, 40 to 45 minutes. If there is a wave or big ripple when you nudge the pie pan, bake the pie for 8 to 10 minutes more. 11. Remove the pie from the oven and cool to room temperature on a wire rack, 2 to 3 hours, then refrigerate the pie for 1 to 2 hours (or overnight) to allow it to firm up. Before serving the pie, top it with toasted marshmallows. Note: To prevent the crust from burning, you can loosely cover the pie with aluminum foil at the 30-minute mark if needed.
See details
PUMPKIN-SWEET POTATO PIE WITH SUGARED PECANS RECIPE: HOW ...
This is not your typical pumpkin pie! With a smooth, creamy filling and pretty arrangement of nuts on top, it's an extra-special dessert. —Loretta Lawrence, Myrtle Beach, South Carolina
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Desserts
Calories 696 calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Desserts
Calories 696 calories per serving
- In a large bowl, combine the first 8 ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry., Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely., Top pie with sugared pecans and whipped cream. Refrigerate leftovers.
See details
PUMPKIN SWEET POTATO PIE RECIPE | VINTAGE MIXER
Look no further… this is the BEST PUMPKIN PIE RECIPE! It is sweetened with maple syrup and seasoned with vanilla bean and fall spices. No processed sugar and no exported milk.
From thevintagemixer.com
Reviews 5
Total Time 80 minutes
Category Dessert
Cuisine American, Holiday
From thevintagemixer.com
Reviews 5
Total Time 80 minutes
Category Dessert
Cuisine American, Holiday
- Vanilla Maple Whipped Cream
See details
SWEET POTATO PUMPKIN PIE - HY-VEE RECIPES AND IDEAS
A masterpiece for fall and winter—it's got pumpkin, sweet potatoes, maple syrup, and of course, pumpkin pie spice.
From hy-vee.com
Reviews 3.9
Calories 310 per serving
- 4. Bake pies 15 minutes, lower temperature to 350 degrees and continue to bake 45 minutes. Remove pies from oven and let cool completely. Serve with whipped topping, if desired.
See details
PUMPKIN AND SWEET POTATO PIE RECIPE - PUREWOW
“‘Would you like a slice of pumpkin or sweet potato pie?’ is a very important question after a family Thanksgiving meal,” Jennifer Davis writes in The Southern Baking Cookbook. “I would like some of both, please.” Honestly, so would we, which is why we’re...
From purewow.com
Reviews 5.0
Total Time 3 hours 20 minutes
Calories 390 calories per serving
From purewow.com
Reviews 5.0
Total Time 3 hours 20 minutes
Calories 390 calories per serving
- 1. Begin the Filling: Preheat the oven to 425?F. Line a rimmed baking sheet with parchment paper. 2. Halve and scrape the seeds and stringy pulp from the pumpkin. Drizzle the flesh with the oil and season it with a pinch of salt. Place the pumpkin flesh-side-up on the baking sheet. Pierce the skin of the sweet potato all over with a fork, and set it on the baking sheet. Bake until is tender, 45 to 60 minutes. Cool completely on a wire rack. 3. Once cooled, scrape out the flesh from both the pumpkin and sweet potato. Using a food processor, puree each separately, then measure 1 cup (244 g) of puree of each. You may have some leftovers, which you can refrigerate to use in another recipe or to make another pie. 4. Place the pumpkin puree, sweet potato puree, butter and brown sugar in a blender or food processor. Blend until the mixture is smooth, then set aside while you partially bake the pie crust. 5. Keep the oven heated to 425?F. Lightly dust a work surface with flour. Have ready a 9-inch pie pan. Roll out the dough on the prepared work surface until it is ?-inch thick and about 13 inches in diameter. Transfer the dough to the pie pan. Gently press the dough into the pan, then tuck any overhanging dough under itself and crimp the edges. Use a fork to prick the bottom and sides of the crust several times. 6. Make the Egg Wash: In a small bowl, use a fork to beat together the egg and water. Using a pastry brush, lightly brush the egg wash onto the crimped edges of the crust. Place the pie crust in the freezer for 30 minutes to allow the dough to chill and become firm. 7. When the pie crust is chilled, line the inside with parchment paper, making sure it hangs over the sides. Fill the pie with pie weights or uncooked beans all the way to the crimped edges. Bake in the lower third of the oven until the edges are light golden brown, 15 to 17 minutes. Carefully remove the pie crust from the oven and, wearing oven mitts, remove the parchment paper with the hot pie weights. Return the pie crust to the oven and bake it for 4 minutes more. 8. Remove the pie crust from the oven to cool on a wire rack for about 10 minutes. Meanwhile, reduce the oven's temperature to 375?F. Reposition the oven's rack to the middle third of the oven. Line another baking sheet with parchment paper. 9. Finish the Filling: In a medium bowl, whisk together the heavy cream, egg, egg yolks, flour, cinnamon, nutmeg, cloves, cardamom, remaining ? teaspoon salt, caramel sauce and vanilla. In a blender, combine the cream mixture and reserved purees and blend until smooth. 10. Transfer the filling to the cooled pie crust and place the pie pan on the prepared baking sheet. Bake until the outer edges of the filling are set and the center has a slight wobble, 40 to 45 minutes. If there is a wave or big ripple when you nudge the pie pan, bake the pie for 8 to 10 minutes more. 11. Remove the pie from the oven and cool to room temperature on a wire rack, 2 to 3 hours, then refrigerate the pie for 1 to 2 hours (or overnight) to allow it to firm up. Before serving the pie, top it with toasted marshmallows. Note: To prevent the crust from burning, you can loosely cover the pie with aluminum foil at the 30-minute mark if needed.
See details
PUMPKIN SWEET POTATO PIE RECIPE | VINTAGE MIXER
Look no further… this is the BEST PUMPKIN PIE RECIPE! It is sweetened with maple syrup and seasoned with vanilla bean and fall spices. No processed sugar and no exported milk.
From thevintagemixer.com
Reviews 5
Total Time 80 minutes
Category Dessert
Cuisine American, Holiday
From thevintagemixer.com
Reviews 5
Total Time 80 minutes
Category Dessert
Cuisine American, Holiday
- Vanilla Maple Whipped Cream
See details
PUMPKIN SWEET POTATO PIE – JEANIE AND LULU'S KITCHEN
Why choose which pie to serve for Thanksgiving? Combine two into one with this gorgeous pumpkin sweet potato pie with lots of warm spices and a quick crust.
From jeanieandluluskitchen.com
Reviews 5
Total Time 85 minutes
Category Dessert
Calories 422 kcal per serving
From jeanieandluluskitchen.com
Reviews 5
Total Time 85 minutes
Category Dessert
Calories 422 kcal per serving
- While it chills, make the easy filling. Pre-heat the oven to 450 first. I find the quickest way to cook the sweet potatoes are to microwave them for 10 minutes. Be sure to prick them all over with a fork first so they don't burst. Let them cool enough to handle, then cut them in half and scoop the flesh right out of the skin into the measuring cup to measure it and mash it in a big mixing bowl. Then add all of the remaining filling ingredients in and whisk it all together thoroughly until smooth. Pour it into the chilled crust and bake it for 10 minutes at 450, then reduce the heat to 350 and bake it for another 45 minutes. Let it cool completely and chill for a few hours or overnight. Serve and enjoy!!
See details
SWEET POTATO PIE RECIPE - HOMEMADE AND TASTE BETTER THAN ...
Sweet potato pie recipe - go ahead and try this easy to make southern dessert favorite. You won't be disappointed, you'll be pleasantly surprised.
From soulfoodandsoutherncooking.com
Total Time 80 minutes
Cuisine American
Calories 375 cal per serving
From soulfoodandsoutherncooking.com
Total Time 80 minutes
Cuisine American
Calories 375 cal per serving
- Finally, pour mixture evenly into your three frozen unbaked pie shells. Bake for 1 hour and 30 minutes at 350 degrees on your center oven rack.
See details
PUMPKIN AND SWEET POTATO PIE - MSN.COM
From msn.com
See details
SWEET POTATO PUMPKIN PIE RECIPE | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
See details
SWEET POTATO PUMPKIN PIE | THE KITCHEN IS MY PLAYGROUND
Oct 24, 2019 · Place the pumpkin, mashed sweet potato, brown sugar, melted butter, cinnamon, ginger, and nutmeg in a mixing bowl. Beat with an electric mixer until well combined. Add sweetened condensed mix. Beat until well combined and smooth. Add eggs and beat again until sell combined.
From thekitchenismyplayground.com
From thekitchenismyplayground.com
See details
SWEET POTATO PUMPKIN PIE | THE KITCHEN IS MY PLAYGROUND
Oct 24, 2019 · Pour pumpkin mixture into prepared pie crusts, dividing the filling evenly between the two pies. Bake at 325? for 1 hour. Remove from oven and let cool at room temperature for about an hour. Cover and refrigerate until completely chilled. Serve with a dollop of whipped cream, if desired.
From thekitchenismyplayground.com
From thekitchenismyplayground.com
See details
SWEET POTATO PUMPKIN PIE | FEASTING ON FRUIT
Nov 06, 2017 · 1 cup ( 200g) baked sweet potato. 1/2 cup ( 180g) maple syrup. 1/4 cup ( 60g) non-dairy milk. 1 tbsp pumpkin pie spice. 1 tsp vanilla extract. Instructions. Preheat the oven to 425F. For the crust, combine everything except water in a large mixing bowl. Mix/knead adding water as needed to form a sticky ball of dough.
From feastingonfruit.com
From feastingonfruit.com
See details
SWEET POTATO-PUMPKIN PIE WITH STRUESEL CRUNCH | BETTER ...
Peel sweet potatoes; discard skin. Transfer to a food processor. Cover and process until smooth. Makes 2 cups. Advertisement. Step 2. For filling, in a very large bowl combine sweet potato puree, canned pumpkin, sugar, salt, cinnamon, and nutmeg. Stir to combine. Add eggs; beat lightly with a fork until combined.
From bhg.com
From bhg.com
See details
SWEET POTATO PUMPKIN PIE (LOW CARB, GLUTEN-FREE) - A GIRL ...
Dec 06, 2020 · The almond flour crust tastes great with the sweet potato and pumpkin flavors too! For this recipe, you will not pre-bake the crust. It will brown perfectly all the way through while the pie is baking. A few baking notes – Baking the Sweet Potatoes: I’d recommend baking the sweet potatoes ahead of time. Prick all over with a fork, and roast ...
From agirlworthsaving.net
From agirlworthsaving.net
See details
SWEET POTATO VS PUMPKIN PIE: CAN YOU TELL THE DIFFERENCE ...
Sweet potato pies use mostly sweet potatoes while pumpkin pies use mostly pumpkin in their recipes. While sweet potato pie and pumpkin pie are very similar in appearance and mouth feel, they are not exactly the same thing. Both are sweet and delicious as a fall or winter dessert, however, there are some notable differences between the two. ...
From bakingnook.com
From bakingnook.com
See details
PUMPKIN, SWEET POTATO & COCONUT PIE - RECIPE - FINECOOKING
Force the warm potatoes through a ricer, a food mill, or a sieve. Boil the liquid if needed, until reduced to 1/4 cup. Let the sweet potato mash and the liquid cool. Position an oven rack in the lower half of the oven; heat the oven to 350°F. In a large bowl, whisk together the pumpkin and sweet potato purée.
From finecooking.com
From finecooking.com
See details
SWEET POTATO-PECAN PIE RECIPE | DR. MCDOUGALL
NOTES: To bake the sweet potato, place the unpeeled potato on a baking sheet, and bake at 400F for 60 to 70 minutes, or until very soft when pierced with a knife. 7 To make this a pumpkin pie, substitute 1 can (15 ounces) 100% cooked pumpkin (not “pumpkin pie mix”) or 1 1/2 cups (packed) baked pumpkin.
From drmcdougall.com
From drmcdougall.com
See details
SHEET-PAN SWEET POTATO, PECAN AND PUMPKIN PIE RECIPE
Nov 24, 2020 · For the sweet potato pie filling: Using a handheld mixer, beat together the sugar and butter until fluffy, then carefully mix in the egg and vanilla. Once combined, add mashed sweet potato ...
From today.com
From today.com
See details
PUMPKIN PIE RECIPE JOY THE BAKER - ALL RECIPE WORLD
Dec 29, 2021 · Dad S Sweet Potato Pie Recipe Sweet Potato Pie Yummy Sweet Potatoes Sweet Potato Pies Recipes . Add a spoon of semolina cream of wheat cereal or rice flour if you want a firmer filling. Pumpkin pie recipe joy the baker. Flute or crimp edges if desired and place in refrigerator. Creamy Pumpkin Pie Bars.
From recipe.usejava.us
From recipe.usejava.us
See details
