Best Sweet Potato Pumpkin Pie Recipes

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!

PUMPKIN PIE SPICED PORK LOIN WITH SWEET POTATO CASSEROLE

Steps:

• For the pork: In a small bowl, mix together the brown sugar, pumpkin pie spice, garlic powder, onion powder, mustard powder, 1 tablespoon salt and 1 teaspoon black pepper. Stir in the olive oil to combine. Rub onto the pork on all sides. Put in an 8-by-12-inch rimmed baking dish and let sit at room temperature for 1 hour.
• Position the racks in the top and bottom of a large countertop oven and preheat to 350 degrees F.
• Transfer the baking dish to the bottom rack of the oven. Cook until the pork is caramel colored and reaches an internal temperature of 145 degrees F, about 60 minutes.
• For the sweet potatoes: While the pork roasts, bring a large pot of water to a boil. Melt the butter in a medium saucepan and stir in the brown sugar, 1/2 cup water and a pinch of salt. Bring to a boil, then lower the heat to medium and simmer, stirring, until reduced and thickened, about 10 minutes.
• Meanwhile, peel the potatoes and cut them lengthwise, then lengthwise again, making long quarters. Cut the quarters into 1-inch pieces. Boil the potatoes until they give a bit when poked with a fork, about 5 minutes.
• Drain the potatoes and arrange in a single layer in a buttered 3-quart baking dish. Pour the syrup on top, making sure it covers the potatoes. Lay the lemon slices on top and bake on the top rack for 35 minutes. The potatoes are done when they are fork tender.
• When the pork and sweet potatoes are both done, remove them from the oven and increase the temperature to 400 degrees F. Transfer the pork to a carving board and pour the sauce from the bottom of the pan over it. Let rest while finishing the sweet potatoes, 10 to 15 minutes.
• Remove and discard the lemon slices from the sweet potato casserole and stir in the pecans. Top the casserole with the marshmallows and return to the oven on the bottom rack. Cook until the marshmallows puff and turn brown, about 10 more minutes.

CAZUELA PIE (PUMPKIN, SWEET POTATO AND COCONUT MILK)

Steps:

• Peel sweet potatoes and cut into chunks.
• Place in shallow baking pan in 1/2 inch water.
• Break cinnamon sticks, peel and cut ginger in small pieces, scatter among sweet potato pieces along with cloves and pinch of anise.
• Cover with foil and bake at 350°F for about 30 minutes, until sweet potatoes are easily pierced with a knife.
• Remove sweet potatoes from baking pan and mash.
• Process in blender until smooth.
• Strain the baking liquid, discarding the solids.
• Reserve 1/4 cup liquid, add fresh water if needed.
• If you have too much, simmer the liquid in saucepan on stove until reduced to 1/4 cup.
• Filling:.
• Beat together sweet potato and pumpkin purees until well blended.
• Beat in eggs, melted butter and reserved spice liquid.
• In separate bowl mix together the sugars, flour and salt.
• Add the sugar-flour mix to the pumpkin and stir until well blended.
• Blend in coconut milk.
• Pour filling into prepared pie shell and bake at 350°F for 1- 1.5 hrs or until knife inserted in middle comes out clean.
• If the edges of crust darken too much before filling is cooked cover them with strips of aluminum foil.
• Let pie cool completely before topping.
• Topping:.
• On high speed beat cream and sugar until high peak form.

DEEP DISH SWEET POTATO PUMPKIN CHOCOLATE PECAN PIE

Steps:

• 1. 1. FOR THE CRUST: Process 3/4 cup flour, salt and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening, and process until dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
• 2. Sprinkle coconut rum and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
• 3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes
• 4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
• 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven
• 6. FOR THE FILLING: While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg chocolate and salt in large heavy-bottomed saucepan; bring to simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
• 7. Remove pan from heat and whisk in cream mixture until fully incorporated. Re whisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

SWEET POTATO PUMPKIN PIE

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.

PUMPKIN SWEET POTATO AND COCONUT PIE

Steps:

• Preheat oven to 350°F. Combine sweet potatoes, reserved syrup, coconut milk, pumpkin, brown sugar, melted butter, 2 eggs, cinnamon, ginger and allspice in the work bowl of a food processor. Process in pulses until completely smooth, about 1 minute. Line a pie plate with prepared crust and crimp the edges. Note that you will have to roll the crust to be about 1 inch bigger all around if using a 9 1/2-inch pie plate. Fill crust with the filling and even the surface. Bake for 45 minutes. Meanwhile, mix the remaining egg, coconut, corn syrup and vanilla in a mixing bowl until well combined. Spread over the surface of the baked filling. Return to the oven and bake until golden brown, about 40 minutes, until knife inserted near center comes out clean. Cool for at least 1 hour before serving. Servings: 12 Nutritional Information Per Serving: Nutrition Information Per Serving: Calories 250; Total fat 12g; Saturated fat 7g; Cholesterol 60mg; Sodium 125mg; Carbohydrate 35g; Fiber 3g; Protein 4g; Vitamin A 160%DV*; Vitamin C 6%DV*; Calcium 2%DV*; Iron 8%DV* * Daily Value

SWEET POTATO-PUMPKIN PIE WITH STRUESEL CRUNCH RECIPE - (4.4/5)

Steps:

• Prepare Flaky Peanut Crust; set aside. Preheat oven to 375°F. Line a baking sheet with foil. Place sweet potatoes prepared baking sheet. Bake 1 hour or until tender when pierced with a fork. Remove from oven; cool. Peel sweet potatoes; discard skin. Transfer to a food processor. Cover and process until smooth. Makes 2 cups. 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. Add buttermilk and cream; stir until combined. Pour filling into prepared crust. Cover edges with foil. Bake in the 375°F for 50 minutes. Remove foil. Bake 20 minutes more or until edges are puffed and center 2 inches jiggles slightly when gently shaken. Cool on a wire rack for 1 hour. Cover and chill for 4 to 24 hours before serving. To serve, sprinkle with Streusel Crunch. STREUSEL CRUNCH: Preheat oven to 250°F. Line a baking sheet with foil; set aside. In a small bowl combine crackers, peanuts, butter, and brown sugar. Stir evenly to coat. Transfer to prepared baking sheet; spread evenly. Bake for 25 minutes or until golden, stirring halfway through. Remove from oven; cool completely on the baking sheet on a wire rack.

PUMPKIN, SWEET POTATO AND COCONUT PIE

Steps:

• 1. in medium pan, mix sweet potatoes, cinnamon, cloves, star anise, and ginger with enough water to just cover. Bring to a boil over high heat. Reduce heat and simmer, uncovered, til sweet potatoes are very tender when pierced with a fork or skewer, about 10 minutes. Drain potatoes, reserving boiling liquid. Return potatoes to pot over low heat and toss to dry them a bit. Discard cinnamon, cloves and star anise. Force the warm potatoes through a ricer, food mill, or sieve. Boil liquid, if needed, til it is reduced to 1/4 cup. Let sweet potato mash and the liquid cool separately. The sweet potatoes and spiced liquid can be made up to 3 days ahead and refrigerated.
• 2. Adjust rack to lower half and preheat oven to 350. Whisk together pumpkin and sweet potato puree in large bowl. Whisk in egg, egg yolk, melted butter and reserved spiced liquid. In another bowl, stir together sugars with a whisk til any large lumps of brown sugar are gone. Sift flour and salt over sugars; stir to blend. Add sugar/flour mixture to pumpkin and stir well til no pockets of sugar are visible. Blend in the coconut milk.
• 3. Scrape filling into chilled pie shell; smooth top. Bake for 1 3/4 to 2 hours, turning pie several times so that it bakes evenly. The filling should feel firm, not wobbly, and the point of a thin bladed knife should come out clean when inserted into the center. The edge of the filling will be unevenly cracked. If the edge of the pastry darkens too much before the filling is cooked, cover with a pie shield or strips of foil. Transfer pie to a wire rack and let cool completely before serving with mounds of the lightly sweetened whipped cream
• 4. If you make the sweet potato mash and spiced liquid in advance, bring them to room temperature before proceeding with the recipe. If you have frozen them, thaw them overnight in refrigerator before bringing them to room temperature. If you use a metal pie plate rather than a glass one, the pill will take 10 to 15 minutes less time to bake
• 5. Tender Pie Crust: 3 cups flour 1 tsp. salt 1 cup solid vegetable shortening, chilled and cut into small pieces 1 large egg 2 to 3 Tbsp. ice water, as needed 1 Tbsp. white vinegar Mix flour and salt in large mixing bowl or food processor. Add shortening land cut in with pastry blender or two knives or pulse in food processor, til largest pieces of shortening are about the size of fat peas. Transfer to large mixing bowl if using processor. In small bowl, beat together egg, 2 Tbsp of ice water, and the vinegar. add to the flour mixture. Work the liquid evenly through the dough with tips of your fingers til it can be collected in a rough ball. If the dough is too dry to come together, gradually sprinkle a few drops of the remaining water over it and continue to work gently til it comes together. Cut dough in half and shape each half into a ball. Flatten each ball into a disk and wrap tightly in plastic. Chill for at least 4 hours or up to 3 days. Save 1 disk for another use. About 2 hours before baking, remove dough from refrigerator to allow it to warm up just enough so it won't crack when you roll it. Unwrap dough and roll it between two sheets of wax paper into a round about 12 inches in diameter. Peel off top sheet of paper, Invert 9 inch glass pie plate and center it on the dough. Slide one hand under the bottom sheet of wax paper, position you other hand flat on the pie plate and quickly flip the plate and dough. Peel off the paper and gently press dough down into the plate. With a paring knife, trim dough to within 3/4 inch of the rim. Fold the dough under and crimp edges. Sue the trimmings to patch any cracks or bare spots. Wrap the shell loosely in plastic and chill for at least 2 hours or up to 1 day. Don't cheat on the chilling time before or after rolling the crust. A well chilled crust won't shrink during baking.
• 6. Plus, a well chilled crust is less apt to burn during the long baking time this pie requires. This recipe makes double the pie dough you'll need for the pumpkin pie recipe, so freeze half to use another time.

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.

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.

PUMPKIN-SWEET POTATO PIE WITH SUGARED PECANS

Steps:

• In a large bowl, combine the first eight 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 near 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 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely.
• Top pie with sugared pecans; serve with whipped cream. Refrigerate leftovers.