Pumpkin-Sweet Potato Pie with Sugared Pecans
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
Ingredients
- 1 can (15 ounces) 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 large 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
Reviews
I guess that i am confused. It says combine all the ingredients. Then all of a sudden it says how to make the pecans with brown sugar and cream. Where did those ingredients come from if they were already included in the pie recipe? I am sure I am just not reading correctly, so please let me know what I am missing. Happy Thanksgiving, 2020
This pie is really tasty! I made it twice for my family and they all loved it! There was no need to adjust the recipe. It is perfect the way it is. Including the roasted pecans. Thanks so much for sharing.
Excellent! You get the BEST of BOTH WORLDS!! The pie was Full of wonderful Flavor, and Filled with Rich and Creamy FillingI This will definitely be my Go-To Sweet Potato Pie & Pumpkin Pie Combo. I didn't use the topping,, although next time I will most defiantly will! I'll be making this for the up Coming Holidays! Thanks for sharing!