Pumpkin Sweet Potato Pie

Pumpkin Sweet Potato Pie

From the kitchen of The Vintage Mixer, this pumpkin pie is "the one" -- a natural sweetness that is perfect for Thanksgiving!

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Time

60 minutes

Difficulty

easy

Yields

8 servings

Ingredients

Pumpkin Sweet Potato Pie

  • 1 9-inch pie crust
  • 3/4 cup pumpkin puree (canned or homemade)
  • 3/4 cup mashed or pureed sweet potatoes
  • 2/3 cup maple syrup
  • Seeds of 1 Rodelle gourmet vanilla bean, scraped - or - 1 teaspoon Rodelle vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 3 large eggs
  • 1 cup heavy cream or almond milk*

*This pie can be made with heavy cream or almond milk. The cream does lean toward a creamier pie, but the (unsweetened) almond milk also makes for a great pie and still has the full flavor.

Vanilla Maple Whipped Cream

Directions

For the pumpkin sweet potato pie

  • Preheat oven to 375 degrees
  • Prepare pie crust by rolling it out and placing it in a pie pan. Refrigerate as you make the pie.
  • In a large bowl or bowl of a stand mixer, combine the pumpkin puree, sweet potato puree, maple syrup, vanilla bean seeds, spices and salt.
  • Add eggs one at a time, ensuring that each is combined.
  • Gradually mix in the heavy cream or unsweetened almond milk.
  • Remove pie shell from the fridge and place on the middle rack of the oven.
  • Slide the rack out carefully a couple of inches and pour the filling into the pie shell (this will prevent maneuvering/walking with a full, unbaked pie).
  • Slowly, slide the oven rack back in place, taking care not to spill the contents of the pie shell onto the bottom of your oven!
  • Place an empty cookie sheet under the pie for baking to prevent any boil overs.
  • Bake for 1 hour, checking the pie after 30 minutes to rotate if needed and to make sure the crust isn't browning too much (cover with foil or parchment if needed).
  • The pie is done when the center of the pie only jiggles slightly. The rest of the pie should be set.
  • Remove from the oven and let cool.
  • Serve with vanilla maple whipped cream.

Vanilla Maple Whipped Cream

  • Whip the cream on high until soft peaks form.
  • Add in vanilla and maple syrup.
  • Beat again to incorporate.

This recipe was created by The Vintage Mixer for Rodelle!

Inspired By Rodelle

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