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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
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    8 servings


  • 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)
  • 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 8 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 and whipped cream. Refrigerate leftovers.
Nutrition Facts
1 piece: 696 calories, 46g fat (16g saturated fat), 151mg cholesterol, 335mg sodium, 65g carbohydrate (41g sugars, 6g fiber), 9g protein.

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  • Eric
    Nov 26, 2020

    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

  • Karina
    Nov 8, 2019

    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.

  • tinakms
    Nov 20, 2013

    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!