Sweet Potato Or Pumpkin Pie Recipes

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SWEET POTATO PUMPKIN PIE RECIPE



Sweet Potato Pumpkin Pie Recipe image

Delicious Sweet potato pumpkin pie is a marvelous pie filling combination for the holiday season. The flavors are so rich and deep. This recipe makes two easy to make 10 inch pies.

Provided by Diane

Categories     Desserts

Time 1h20m

Number Of Ingredients 8

1 15 oz canned pumpkin purée or about 2 cups fresh roasted mashed pumpkin
2 cups fresh roasted or boiled, peeled and mashed sweet potatoes
11/2 Cups sugar
1/2 tsp. salt
2 tsp. cinnamon
2 Tablespoons pumpkin pie spice
4 large eggs
2 12 oz. cans evaporated milk

Steps:

  • Prepare the pumpkin and sweet potatoes ahead of time as necessary.
  • Prepare two single crust unbaked pie shells. Either VERY full nine inch pies or 10 inch pies.
  • Pre heat oven to 425 degrees
  • Mix sugar and spices together in a small bowl and set aside.
  • Beat eggs in a large bowl with electric mixer.
  • Add in sweet potato and pumpkin and sugar spice mixture, beating after each addition.
  • Continue beating while gradually adding the evaporated milk.
  • Pour into the pie shells.
  • Bake for 15 minutes at 425 degrees.
  • Reduce heat to 350 degrees F and bake for 40 to 50 minutes or until a knife or toothpick in the center comes out clean.

Nutrition Facts : Calories 385 calories, Carbohydrate 81 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 slice, Sodium 155 milligrams sodium, Sugar 77 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

PUMPKIN-SWEET POTATO PIE WITH SUGARED PECANS



Pumpkin-Sweet Potato Pie with Sugared Pecans image

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

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 18

1 can (15 ounces) pumpkin
1 cup mashed sweet potatoes
3/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 large eggs, beaten
1-1/4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon dark rum
Pastry for single-crust pie (9 inches)
PECANS:
2 cups pecan halves
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
Whipped cream

Steps:

  • 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.

Nutrition Facts : Calories 696 calories, Fat 46g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 335mg sodium, Carbohydrate 65g carbohydrate (41g sugars, Fiber 6g fiber), Protein 9g protein.

SWEET POTATO (OR PUMPKIN) PIE



Sweet Potato (or Pumpkin) Pie image

You can use either sweet potato or pumpkin for this recipe. I always tell my children it's pumpkin and they love to eat it with whip cream on top. We usually make several of these during the holiday season starting with Thanksgiving. Pies will also freeze well if you would like to make several in advance.

Provided by Rhonda

Categories     Pie

Time 1h15m

Yield 2 pies

Number Of Ingredients 9

2 eggs
2 cups sweet potatoes (or pumpkin)
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons lemon flavoring
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon clove
1 2/3 cups evaporated milk (or light cream)

Steps:

  • Heat oven to 425 degrees.
  • Beat eggs lightly.
  • Then beat in remaining ingredients.
  • Pour into pie shells.
  • Bake 15 minutes, then reduce oven temperature to 350 degrees.
  • Bake for 45 minutes longer or until knife inserted in the middle comes out clean.

Nutrition Facts : Calories 766.4, Fat 21.1, SaturatedFat 11.3, Cholesterol 272.5, Sodium 949.4, Carbohydrate 124.8, Fiber 4.8, Sugar 80.9, Protein 22.8

CLASSIC SWEET POTATO PIE



Classic Sweet Potato Pie image

This simple but special deep-dish pie provides a down-home finish to hearty autumn meals. Pecans and pumpkin pie spices make this a comforting seasonal classic. -Paul Azzone, Shoreham, New York

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1-2/3 cups pie crust mix
1/4 cup finely chopped pecans
3 to 4 tablespoons cold water
3 large eggs, room temperature
2 cans (15 ounces each) sweet potatoes, drained
1 can (14 ounces) sweetened condensed milk
1-1/2 to 2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
Optional: Whipped cream and additional chopped pecans, toasted

Steps:

  • In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Flute edges; set aside., In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into crust. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and toasted pecans if desired.

Nutrition Facts : Calories 417 calories, Fat 17g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 436mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 3g fiber), Protein 9g protein.

MINI SWEET POTATO PUMPKIN PIES



Mini Sweet Potato Pumpkin Pies image

Two holiday favorites combined for an amazing dessert. This easy recipe is a favorite of my family and friends when we get together for Thanksgiving or Christmas.

Provided by Lisawas

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 6

Number Of Ingredients 12

1 egg, separated
1 egg
6 mini graham cracker pie crusts (such as Keebler®)
½ (16 ounce) can sweet potatoes, drained and mashed
½ (17 ounce) can pumpkin pie filling
1 cup white sugar
½ cup butter, softened
½ cup milk
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
6 tablespoons whipped cream, divided
6 walnut halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the white of the separated egg in a small bowl and the yolk in a large bowl. Beat egg white and brush the edges of each pie crust with egg white. Add the second whole egg to the egg yolk; whisk together.
  • Stir sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and vanilla extract into the egg and yolk. Spoon mixture evenly into the pie crusts. Place pies on a baking sheet.
  • Bake in the preheated oven until middle of each pie is set, about 15 minutes. Cool pies for 15 minutes.
  • Place 1 tablespoon whipped cream atop each pie; gently press 1 walnut half into the whipped cream of each pie.

Nutrition Facts : Calories 518 calories, Carbohydrate 68.8 g, Cholesterol 106.6 mg, Fat 25.5 g, Fiber 5.2 g, Protein 5.4 g, SaturatedFat 12.1 g, Sodium 397.8 mg, Sugar 42.7 g

SWEET POTATO-PUMPKIN PIE



Sweet Potato-Pumpkin Pie image

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.

Provided by Jill22 2

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 14

1 (29 ounce) can solid pack pumpkin
1 (30 ounce) can sweet potatoes, may use fresh cooked mashed sweet potatoes
1 (12 ounce) can evaporated milk
4 large eggs or 1 cup egg substitute
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
3/4 cup dark brown sugar or 3/4 cup Splenda brown sugar blend
1/2 cup white sugar (sugar substitute) or 1/2 cup Splenda granular (sugar substitute)
1/3 cup maple syrup or 1/3 cup a good quality pancake syrup
2 teaspoons pure vanilla extract
2 deep dish pie shells or 4 regular pie crusts
whipped cream or vanilla ice cream, to serve with pie

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!

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