Sweet Potato-Pumpkin Pie
A rich and creamy pumpkin and sweet potato pie with warm spices, perfect for festive occasions and comforting desserts, appealing to those who love classic seasonal flavors.
Ingredients
Instructions
- Cream the sweet potatoes and pumpkin together until well blended.
- Add the sugars, butter, eggs, canned milk, lemon flavor, vanilla flavor, and nutmeg to the mixture.
- Pour the filling into two unbaked pie shells.
- Bake at 400°F (200°C) for 30 to 40 minutes until set and golden.
Tips & Substitutions
For a smoother filling, ensure the sweet potatoes and pumpkin are well-pureed before mixing. You can substitute half of the butter with unsweetened applesauce for a lighter version. If you prefer a spicier flavor, consider adding cinnamon or ginger. For a gluten-free option, use almond or oat flour to make your pie crust.
Serving Suggestions
This Sweet Potato-Pumpkin Pie is best served slightly warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for a decadent touch. It pairs beautifully with a side of Crockpot Macaroni for a comforting meal or can be enjoyed alongside a fresh fruit salad for a lighter option.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30-45 seconds or in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through, ensuring the crust remains crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato-Pumpkin Pie contains roughly 486 calories, with 8g protein, 88g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (31% of the Daily Value), calcium (21% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1068mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth. Fresh pumpkin may have a slightly different texture and flavor, so adjust the spices to taste.
How do I know when the pie is done?
The pie is done when the filling is set and the edges of the crust are golden brown. You can insert a knife into the center; it should come out clean if the pie is properly baked.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and refrigerate it. Just reheat it before serving to enhance the flavors. This makes it a great option for holiday gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).