Sweet Potato Or Pumpkin Pie Recipes

SWEET POTATO PUMPKIN PIE RECIPE

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.

PUMPKIN-SWEET POTATO PIE WITH SUGARED PECANS

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.

SWEET POTATO (OR PUMPKIN) PIE

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.

CLASSIC SWEET POTATO PIE

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.

MINI SWEET POTATO PUMPKIN PIES

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.

SWEET POTATO-PUMPKIN 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!