Get ready to revolutionize your dessert game with the most decadent Sweet Potato Pumpkin Pie that will have everyone begging for seconds! This isn't just another ordinary pie - it's a magical fusion of creamy sweet potato and classic pumpkin that transforms traditional holiday baking into an extraordinary culinary experience. Imagine a dessert so rich, so perfectly spiced, and so irresistibly smooth that it will become the star of your holiday table and create memories that last long after the last delicious bite.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup sweet potato puree
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 pie crust
Instructions
- Preheat the oven to 375°F (190°C) and position the rack in the center of the oven.
- If using a homemade pie crust, roll out the dough and carefully transfer it to a 9-inch pie dish. Crimp the edges and place the crust in the refrigerator to chill while preparing the filling.
- In a large mixing bowl, combine sweet potato puree and pumpkin puree, whisking until smooth and well integrated.
- Add brown sugar to the puree mixture and mix thoroughly until the sugar is completely dissolved.
- Crack the eggs into the mixture and whisk until fully incorporated and the mixture is uniform in color.
- Pour in the heavy cream and add cinnamon, nutmeg, and ginger. Whisk all ingredients until the spices are evenly distributed and the filling is smooth.
- Remove the pie crust from the refrigerator and pour the filling into the unbaked crust, ensuring an even distribution.
- Place the pie in the preheated oven and bake for 50-60 minutes, or until the center is slightly jiggly but set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. The pie will continue to set as it cools.
- Once cooled, refrigerate the pie for at least 1 hour before serving to allow the filling to fully set.
- Serve chilled or at room temperature, optionally topped with whipped cream or a sprinkle of additional cinnamon.
Tips
- Always use room temperature ingredients to ensure smooth, even mixing of your filling.
- Blind bake your pie crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Use a digital thermometer to check that the pie's center reaches 175°F for perfect consistency.
- For extra richness, consider using a combination of whole milk and heavy cream.
- Allow the pie to cool completely to help the filling set properly and develop deeper flavors.
- If the pie crust edges brown too quickly, cover them with aluminum foil during baking.
- For a professional finish, use a kitchen torch to caramelize the top slightly before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 85mg
