Pumpkin-Sweet Potato Pie with Sugared Pecans Recipe

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Pumpkin-Sweet Potato Pie with Sugared Pecans Recipe photo by Taste of Home

Pumpkin-Sweet Potato Pie with Sugared Pecans Recipe

Read Reviews

This is not your typical pumpkin pie! With a smooth, creamy filling and pretty arrangement of nuts on top, it's an extra-special dessert. —Loretta Lawrence, Myrtle Beach, South Carolina

Featured In: Baking with Sweet Potatoes

MAKES:

8 servings

TOTAL TIME:

Prep: 20 min. Bake: 40 min. + cooling

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

8 servings

TOTAL TIME:

Prep: 20 min. Bake: 40 min. + cooling

Ingredients

1 can (15 ounces) solid-pack pumpkin
1 cup mashed sweet potatoes
3/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 eggs, beaten
1-1/4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon dark rum
Pastry for single-crust pie (9 inches)
PECANS:
2 cups pecan halves
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
Whipped cream

Directions

In a large bowl, combine the first eight ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry.
Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely.
Top pie with sugared pecans; serve with whipped cream. Refrigerate leftovers. Yield: 8 servings.

Originally published as Pumpkin-Sweet Potato Pie with Sugared Pecans in Country Woman Christmas Annual 2010, p56

Nutritional Facts

1 piece: 696 calories, 46g fat (16g saturated fat), 151mg cholesterol, 335mg sodium, 65g carbohydrate (41g sugars, 6g fiber), 9g protein.

1 can (15 ounces) solid-pack pumpkin
1 cup mashed sweet potatoes
3/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 eggs, beaten
1-1/4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon dark rum
Pastry for single-crust pie (9 inches)
PECANS:
2 cups pecan halves
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
Whipped cream

In a large bowl, combine the first eight ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry.
Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely.
Top pie with sugared pecans; serve with whipped cream. Refrigerate leftovers. Yield: 8 servings.