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!

  • Easy
  • 60 mins
  • 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

  • 1 cup whipping cream
  • 1 teaspoon Rodelle vanilla extract or 1 Rodelle gourmet vanilla bean, scraped
  • 2 tablespoons maple syrup
Uses
Occasions
Directions

For the pumpkin sweet potato pie

  1. Preheat oven to 375 degrees
  2. Prepare pie crust by rolling it out and placing it in a pie pan. Refrigerate as you make the pie.
  3. 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.
  4. Add eggs one at a time, ensuring that each is combined.
  5. Gradually mix in the heavy cream or unsweetened almond milk.
  6. Remove pie shell from the fridge and place on the middle rack of the oven.
  7. 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).
  8. 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!
  9. Place an empty cookie sheet under the pie for baking to prevent any boil overs.
  10. 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).
  11. The pie is done when the center of the pie only jiggles slightly. The rest of the pie should be set.
  12. Remove from the oven and let cool.
  13. Serve with vanilla maple whipped cream.

Vanilla Maple Whipped Cream

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

This recipe was created by The Vintage Mixer for Rodelle! Click here to see her post and more images!