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Harvest Pie

#sweetpotatopie #southernstyle #pumpkinpie #youcanhaveboth
This Sweet Potato Pumpkin Pie brings together sweet potato and pumpkin for a dessert that’s rich, creamy, and perfectly spiced.
Prep Time15 minutes
Cook Time1 hour
Servings8
Calories: 350kcal

Ingredients

  • 1 9-inch unbaked pie crust (homemade or store-bought)
  • 1 cup cooked and mashed sweet potatoes about 1 medium sweet potato (heaping cup)
  • 1 cup pumpkin puree canned or fresh (heaping cup)
  • 3 large eggs
  • ¼ cup unsalted butter melted
  • ½ cup evaporated milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¾ cup granulated sugar
  • ½ cup brown sugar packed

Instructions

  • Preheat the Oven: Preheat your oven to 350°F (175°C).
  • Prepare the Pie Crust: Place the pie crust in a 9-inch pie dish and set aside. For extra crispiness, you can blind bake it for 10 minutes.
  • In a large mixing bowl, combine the mashed sweet potatoes and pumpkin puree until smooth.
  • Add the eggs, melted butter, evaporated milk, both sugars, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt.
  • Pour Filling into Crust: Pour the filling into the prepared pie crust, spreading it evenly.
  • Bake in the preheated oven for 50-60 minutes, or until the center is slightly undone.
  • If the crust edges brown too quickly, cover them with aluminum foil.
  • Cool: Let the pie cool on a wire rack for at least 2 hours to allow the filling to set fully.
  • Serve: Serve with whipped cream or vanilla ice cream, if desired.

Notes

Feel free to customize this pie by using all sweet potatoes or all pumpkin if you prefer one flavor over the other. For an extra touch, try topping the pie with a pecan streusel before baking to add a sweet, crunchy contrast to the creamy filling. This pie is versatile, and you can easily adjust it to suit your tastes!