Sweet Potato-Pumpkin Pie by Happy Bake Day
Prep: 1 hour
Bake: 2 hours
Total: 4 hours
Yields: 8-10 servings
Ingredients
Ingredients:
- 1 medium pie pumpkin from Local Fare Jax
- 3 medium sweet potatoes from Local Fare Jax
- ¾ cup dark brown sugar
- ½ cup heavy cream
- ½ cup evaporated milk
- 2 large eggs + 1 yolk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- Pinch of salt
- 1 deep dish premade pie crust
Instructions
- Preheat oven to 400℉. Line a baking tray with parchment paper.
- Remove any stem from the pumpkin then cut the pumpkin in half. Remove the seeds and place the pumpkin cut-side downwards on the baking tray.
- Use a fork to prick each sweet potato a few times and place on the tray with the pumpkin.
- Roast the pumpkin and sweet potatoes for 45-60 minutes, or until the pumpkin skin is browned and soft and the sweet potatoes are also soft.
- Let the pumpkin cool slightly then scoop the flesh into a blender. Blend until smooth then pour the puree into a strainer lined with paper towels or cheesecloth. Allow the puree to strain for 20-30 minutes, or until most of the liquid has drained out.
- Peel the skin off the sweet potatoes, while warm, and mash until smooth.
- While the pumpkin puree is straining, follow preheating instructions for the premade pie crust. Use a fork to prick the bottom and sides and bake for 10 minutes until slightly golden. Remove from the oven and change oven temperature to 375℉.
- In a large bowl, combine 1 cup of pumpkin puree, 1 cup of mashed sweet potato, and brown sugar. Whisk well.
- Add heavy cream, evaporated milk, eggs, yolk, maple syrup, and vanilla. Whisk again.
- Finally, add seasonings: cinnamon, ginger, nutmeg, allspice, and salt. Whisk once more until smooth.
- Pour filling into the pie crust and use a silicone spatula to smooth out the top. Bake the pie for 45-60 minutes, or until a cake tester inserted into the center comes out clean.
- Allow to cool completely to room temperature then cover with aluminum foil and chill until ready to serve. Top with whipped cream, if desired. Enjoy!