pumpkin sweet potato pie
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.
prep time
cook time
55 Min
method
Bake
yield
Makes 2 9" Pies
Ingredients
- 1 cup brown sugar
- 1/2 cup white granulated sugar
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon cloves
- 1/8 teaspoon salt
- 5 - eggs, slightly beaten
- 15 ounces libby's canned pumpkin
- 15 ounces canned sweet potatoes, mashed
- 2 cans evaporated milk
- 2 - 9" unbaked pie crusts
How To Make pumpkin sweet potato pie
-
Step 1Preheat 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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