by Heather Harris Brady
This is REALLY good pie. So good it converted a sweet potato-hater and persuaded a pumpkin pie lover to consider that plain pumpkin pie has room for improvement. The additional spices are part of the story, however, it’s the sweet potatoes and pumpkin together that round each other out like the best of married couples, to make a more wonderful whole. It’s best if you grind your own spices, but if you don’t at least buy them from a store that has a lot of turnover so they’re as fresh as can be.
Sweet Potato-Pumpkin Pie, Makes one 9″ deep dish pie
3 lbs. baked sweet potatoes, peeled
1-1/2 c. baked pie pumpkin, or pumpkin puree
3/4 c. evaporated milk
1 c. brown sugar
- 1 t. ground coriander
- 1 t. ground cardamon
- 2 t. pumpkin pie spice
- 1 t. cinnamon
- 2 t. vanilla
- 2 t. fresh-ground ginger/gingerroot
One partially baked 9″ deep dish pie shell
One cup 1-2-3-4 streusel
Mash the sweet potato and pumpkin together thoroughly with a fork. Then stir in the brown sugar. Preheat the oven to 350.
It’s going to look dark but it will lighten up when you add the milk later on.
Stir in the spices. Beat the eggs, milk and vanilla together. Stir them in.
At this point your filling should be smooth. If it’s not, you can take an immersion blender to it for a minute or two. Pour it into the pie shell.
Then sprinkle the streusel on top and add any decorations you like.
Bake it for about 45 minutes, until the center is just set.
It will puff a bit and fall as it cools. Let it stand for at least an hour before cutting. Serve warm or cold with lots of whipped cream, and feel good about eating lots of vegetables 🙂
One year ago: Brownies