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pumpkin-sweet potato pie with sugared pecans

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 8 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For pumpkin-sweet potato pie with sugared pecans

  • 1 can
    (15 ounces) solid-pack pumpkin
  • 1 c
    mashed sweet potatoes
  • 3/4 c
    packed brown sugar
  • 1 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    salt
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    ground nutmeg
  • 1/4 tsp
    ground cloves
  • 3
    eggs, beaten
  • 1 1/4 c
    heavy whipping cream
  • 1 can
    (5 ounces) evaporated milk
  • 1 Tbsp
    dark rum
  • pastry for single-crust pie (9 inches)
  • FOR THE PECANS
  • 2 c
    pecan halves
  • 1/2 c
    packed brown sugar
  • 1/4 c
    heavy whipping cream
  • whipped cream

How To Make pumpkin-sweet potato pie with sugared pecans

  • 1
    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.
  • 2
    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.
  • 3
    Top pie with sugared pecans; serve with whipped cream. Refrigerate leftovers.
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