pumpkin-sweet potato pie with sugared pecans
From my Mamaw's recipe collection.
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yield
8 serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For pumpkin-sweet potato pie with sugared pecans
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1 can(15 ounces) solid-pack pumpkin
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1 cmashed sweet potatoes
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3/4 cpacked brown sugar
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1 1/2 tspground cinnamon
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1/2 tspsalt
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1/2 tspground ginger
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1/2 tspground nutmeg
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1/4 tspground cloves
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3eggs, beaten
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1 1/4 cheavy whipping cream
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1 can(5 ounces) evaporated milk
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1 Tbspdark rum
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pastry for single-crust pie (9 inches)
- FOR THE PECANS
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2 cpecan halves
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1/2 cpacked brown sugar
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1/4 cheavy whipping cream
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whipped cream
How To Make pumpkin-sweet potato pie with sugared pecans
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1In 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.
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2In 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.
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3Top pie with sugared pecans; serve with whipped cream. Refrigerate leftovers.
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