PUMPKIN SWEET POTATO PIE

Yvonne Elliott

By
@yvonnej2

Pumpkin Pie has always been the main pie in our family. It smells so good in the Fall and for us it signals the Holidays aren't far away. This is a different take on it and we love it even more with the sweet potatoes. When it's made with a "From Scratch" pie crust it is just Heaven.


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Comments:

Serves:

Makes 2 9" Pies

Cook:

55 Min

Method:

Bake

Ingredients

1 c
brown sugar
1/2 c
white granulated sugar
1 1/2 tsp
cinnamon
3/4 tsp
ginger
1/2 tsp
cloves
1/8 tsp
salt
5
eggs, slightly beaten
15 oz
libby's canned pumpkin
15 oz
canned sweet potatoes, mashed
2 can(s)
evaporated milk
2
9" unbaked pie crusts

Directions Step-By-Step

1
Preheat oven to 425 degrees.

Measure the sugars and spices into a large bowl. Add the 5 eggs and whisk thoroughly.

Add the pumpkin and sweet potatoes and mix them in completely. Then add the evaporated milk and whisk thoroughly.

Pour into two unbaked pie shells and transfer carefully to the oven. Bake at 425 degrees for 15 minutes and then reduce oven to 350 degrees and bake for about 40 minutes longer till done.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy