SWEET POTATO-PUMPKIN PIE
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
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!
SWEET POTATO (OR PUMPKIN) PIE
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
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
PUMPKIN SPICE SWEET POTATO WEDGES
"This is a great first bite of the meal: It's a simple way to feed that Thanksgiving pie-spice need!" says Alex.
Provided by Alex Guarnaschelli
Categories appetizer
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 375˚ F. Bake the potatoes in the center of the oven until tender but still firm in the center, 35 to 40 minutes. Let cool slightly, about 30 minutes. Cut each sweet potato lengthwise into 6 wedges and arrange cut-side up in a single layer on a baking sheet. Drizzle with olive oil (about 1/4 cup) and sprinkle with salt. Bake until crisp and browned around the edges, 25 to 30 minutes. Bring the brown sugar and 3/4 cup water to a simmer in a small saucepan. Stir in the pumpkin pie spice and cook over medium-low heat until syrupy, 3 to 5 minutes. Arrange the sweet potatoes on a platter and drizzle with the sauce.
SWEET POTATO PUMPKIN PIE
Just in time for Thanksgiving. A bit of a twist to the traditional pumpkin pie with the addition of candied yams and coconut milk. The addition of rum is optional.
Provided by dojemi
Categories Pie
Time 1h45m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter,eggs (and rum) and process until smooth.
- Fill a 10-inch pie crust with the mixture.
- Bake for 1 1/2 hours.
- Remove from the oven and set aside for at least 20 minutes before serving.
- Better when chilled.
MINI SWEET POTATO PUMPKIN PIES
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
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
PUMPKIN-SWEET POTATO PIE WITH SUGARED PECANS
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
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 AND CARROT PIE
This pie tastes almost like pumpkin pie! We use this recipe on Thanksgiving and no one knows the difference. I think it's even better than pumpkin pie!
Provided by mandie486
Categories Desserts Pies Sweet Potato Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the potatoes, carrots, sugar, milk, eggs, and pumpkin pie spice together in a blender; blend until smooth. Pour mixture into the pie crust.
- Bake in preheated oven until a toothpick inserted in center comes out clean, about 30 minutes.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 35.5 g, Cholesterol 47.1 mg, Fat 6.9 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 1.6 g, Sodium 199 mg, Sugar 19.1 g
CLASSIC SWEET POTATO PIE
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
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.
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