Sweet Potato and Pumpkin Pie Recipe

Classic sweet potato and pumpkin pie favorites come together to make the most Thanksgiving pie ever! We love the delicious and unexpected twist! The sweet potato adds an extra creamy flavor and balance. Make extra pie dough to make the cue cut-outs for the wow factor or use an embossed rolling pin. You can add canned coconut milk for a little more sweetness or vanilla almond milk. Or do the classic heavy cream or evaporated milk. If you are running low on time, use a store-bought pie crust and bake with the delicious filling. Don’t forget the whipped cream!

Sweet Potato and Pumpkin Pie Recipe
Prep Time: 45 minutes
Servings: 4-6

*Double below if making decorative cut-outs on the crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and diced
1/4 cup ice water

Pie Filling:
1 15oz can pumpkin puree
1 cup baked sweet potato
1/2 cup maple syrup
1/4 cup non-dairy vanilla milk (or evaporated milk)
1 tbsp pumpkin pie spice
1 tsp of cinnamon
1 tsp vanilla extract

Sweet Potato and Pumpkin Pie Recipe:
At least 6 hours ahead of time:
Put all crust ingredients and tools in the freezer for 5 minutes. In a large mixing bowl, combine the flour and salt. Using pastry blender cut in the butter (diced or grated) until crumbly. Stir in water slowly until the mixture the dough folds into a ball. Wrap the dough ball in plastic wrap and refrigerate overnight at least 4-5 hours.

At least 1 hour ahead of time:
Preheat oven to 425F degrees. Bake the sweet potato ahead of time or now for 45 minutes. Let rest and scoop out into bowl. Refrigerate.

Combine all the pie filling Ingredients into a blender and blend until smooth with no lumps.

Once the dough has chilled, roll out onto a floured and cold surface. Sprinkle flour on top of dough and rolling pin. Roll out enough to fit a 9 inch pie pan. While rolling, turn the pie crust every so often and dust with flour to prevent sticking. (Roll out 2 balls of dough if using cutters or stamps for decorations)

Wrap the dough around the rolling pin and transfer to the pie dish. Unroll and gently press into bottom of the pan. Use pastry wheel to trim access. Optional: Brush crust’s bottom and sides with egg wash.

Slowly pour in the filling mixture from the blender and evenly spread with spatula.

Bake pie (and stamps/cut-outs on baking sheet) for 15-20 minutes at 425F until inserted fork/toothpick comes out clean. Refrigerate until ready to serve!

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