Sweet Potato Pumpkin Pie

With its tasty combination of pumpkin and sweet potatoes in the filling, this Sweet Potato Pumpkin Pie bakes up super creamy and delicious.  Its texture is a little fluffier than traditional pumpkin pies -- and it's a texture our family loves!  This recipe is one of our favorite versions of pumpkin pie, for sure.
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As a kid, I wasn't a fan of pumpkin pie.  Seems my entire family loved it except for me, but there was just something about it I didn't like.

But now as an adult? -- I can't get enough of the stuff!  It's funny how our tastes change with some things over time.

With the mashed sweet potatoes in this pumpkin pie recipe, the texture of the pie turns just a little fluffier and a little less dense than traditional pumpkin pie.

Our 9-year-old daughter, Miss H., certainly doesn't share my childhood aversion to pumpkin pie.  She'll gobble up a slice in no time flat.  And even makes frequent requests for me to make pumpkin pie -- no matter what time of year it is.  Pumpkin slab pie, impossible pumpkin pie, no-bake pumpkin cream pie, or this Sweet Potato Pumpkin Pie -- it doesn't matter, she loves them all.

Now that I've grown up, pumpkin pie has become one of my absolute favorite fall desserts.  And I must say, I especially love this Sweet Potato Pumpkin Pie version -- as does our sweet little Miss H.

With the mashed sweet potatoes in this pumpkin pie recipe, the texture of the pie turns just a little fluffier and a little less dense than traditional pumpkin pie.  It's a texture we really love.  And this pie is a flavor we really love, too!

I came across the base recipe for this pie in Mama Dip's Family Cookbook.  Mama Dip's is an iconic country-cooking restaurant in Chapel Hill, NC.  The restaurant was started back in the late 1970s by Mildred Cotton Council -- affectionately known as Mama Dip.  And her country-cooking style is one our family adores.

Many of our favorite family dinner recipes, like pan-fried pork chops, oven barbecue chicken thighs, and Southern collards & cabbage, are riffs on Mama Dip's good-old country-cooking recipes.

 And as much as we love those Mama Dip dinner recipe riffs, we love this Sweet Potato Pumpkin Pie inspired by her just as well.

As the name suggests, this pie uses a combination of both pumpkin puree and mashed sweet potatoes in its filling. 

For ease, I cook my sweet potatoes in the microwave.  Simply rinse unpeeled sweet potatoes and wrap each sweet potato, while it's still wet, in a paper towel. Microwave the sweet potatoes until they're soft, about 8-15 minutes depending on the size of the potatoes. Once soft and cool enough to handle, cut the sweet potatoes in half and scoop out the pulp.

You'll need one cup of mashed sweet potato to make this recipe, which is about 1 large or 2 smaller sweet potatoes.

Mash the cooked sweet potato pulp with a fork, and you're ready to use it to whip up this tasty pie.

You'll need one cup of mashed sweet potato to make this recipe, which is about 1 large or 2 smaller sweet potatoes.

If you'd like, you can use canned yams instead of the sweet potatoes, too.  Just drain the liquid from the can and mash up enough of the yams with a fork to equal one cup. 

Mix the mashed sweet potato and pumpkin puree with brown sugar, traditional pumpkin pie spices, eggs, and a can of sweetened condensed milk.

Use an electric mixer to make sure the sweet potatoes are smooth, and to remove any strings from the sweet potatoes.  If the sweet potatoes happen to be stringy (as they can be sometimes), the strings will get wrapped around the beaters of the electric mixer as you beat the filling.  Which is great -- because it removes the strings from the pie filling.

Then pour the pie filling into two prepared pie shells, diving the filling batter evenly between the two.

Bake the pies up for an hour until they're set.

Let the baked pies cool at room temperature for about an hour, then refrigerate to chill the pies completely.

And then you're good to go with enjoying the Sweet Potato Pumpkin Pie deliciousness!  

Serve up slices with a dollop of whipped cream, if you'd like.  We especially love enjoying a slice of this pie topped with bourbon whipped cream or Kahlua whipped cream. It's so good.

With its tasty combination of pumpkin and sweet potatoes, we hope you love this pie as much as we do.  It's just perfect for those pumpkin pie lovers of all ages!

Check out these other delicious pumpkin sweet treats:

• Pumpkin Yum Yum
• Impossible Pumpkin Pie
• Pumpkin Slab Pie
• Pecan Streusel Pumpkin Pie
• No-Bake Pumpkin Cream Pie
• Creamy Pumpkin Cheesecake
• Pumpkin Cake Roll
• No-Bake Chocolate-Pumpkin Icebox Cake
• Pumpkin Cheesecake Crescents
• Pumpkin Banana Bread
• More dessert recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

pumpkin pie recipe, sweet potato pumpkin pie recipe, Thanksgiving desserts, Thanksgiving pie recipes, fall pie recipes

Desserts

Southern

Yield: 2 pies

Author: Tracey | The Kitchen is My Playground

Sweet Potato Pumpkin Pie

With its tasty combination of pumpkin and sweet potatoes in the filling, this Sweet Potato Pumpkin Pie bakes up creamy and delicious. Its texture is a little fluffier than traditional pumpkin pies -- and it's a texture our family loves! This recipe is one of our favorite versions of pumpkin pie, for sure.

prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M

ingredients:

• 1 (15 oz.) can 100% pure pumpkin
• 1 c. mashed sweet potatoes (about 1 large or 2 smaller sweet potatoes)
• 3/4 c. brown sugar
• 4 T. butter, melted
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/8 tsp. ground nutmeg
• 1 (14 oz.) can sweetened condensed milk
• 3 eggs, beaten
• 2 unbaked 9-inch pie shells

instructions:

How to make Sweet Potato Pumpkin Pie

1. Place the pumpkin, mashed sweet potato, brown sugar, melted butter, cinnamon, ginger, and nutmeg in a mixing bowl. Beat with an electric mixer until well combined.
2. Add sweetened condensed mix. Beat until well combined and smooth.
3. Add eggs and beat again until sell combined.
4. Pour pumpkin mixture into prepared pie crusts, dividing the filling evenly between the two pies.
5. Bake at 325℉ for 1 hour.
6. Remove from oven and let cool at room temperature for about an hour. Cover and refrigerate until completely chilled.
7. Serve with a dollop of whipped cream, if desired.

TRACEY'S NOTES

1. I cook my sweet potatoes in the microwave: Rinse unpeeled sweet potatoes and wrap each potato, while still wet, in a paper towel. Microwave until soft, about 8-15 minutes depending on the size of the sweet potatoes. When soft and cool enough to handle, cut in half, scoop out the pulp, and mash with a fork.
2. You can use canned yams instead of sweet potatoes, if you'd like. Drain the liquid from the can and mash up enough of the yams with a fork to equal one cup.
3. We especially love enjoying a slice of this sweet potato pumpkin pie topped with bourbon whipped cream or Kahlua whipped cream. It's so good!

https://www.thekitchenismyplayground.com/2019/10/sweet-potato-pumpkin-pie.html

Adapted from Mama Dip's Family Cookbook

Created using The Recipes Generator

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