Southern
Yield: 8
Author: Tammy Nichols
Pumpkin/Sweet Potato/Pecan Pie - Master Cookbook Recipe # 477
This versatile recipe allows you to choose between the earthy sweetness of pumpkin or the rich depth of sweet potatoes, all topped with a decadent pecan layer. It's the ultimate southern fusion pie!
This is recipe #477 in Tammy’s Master Cookbook.
Prep time: 20 minCook time: 45 minTotal time: 1 hr 5 min
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Ingredients
- 1 1/2 cups Freshly cooked whipped pumpkin (or canned pumpkin) OR cooked & whipped sweet potatoes
- 1/4 cup Salted butter
- 3/4 cup Evaporated milk
- 4 large Eggs, beaten
- 1/2 cup Light brown sugar, packed
- 1/4 cup Granulated sugar
- 1 tsp Ground cinnamon
- 1 tsp Baking spice (like Penzey’s) OR 1/2 tsp pumpkin pie spice
- 1/4 tsp Salt
- 1 Uncooked pie shell
- 1 recipe Pecan Pie Topping (Master Cookbook Recipe # 478)
Instructions
- Combine: In a large mixing bowl, add your whipped pumpkin or sweet potatoes along with the butter, evaporated milk, beaten eggs, both sugars, cinnamon, baking spice, and salt.
- Whisk: Use a wire whisk to mix the ingredients thoroughly until the batter is smooth and well-combined.
- Fill: Pour the mixture into your uncooked pie shell.
- Add Topping: Evenly spread the Pecan Pie Topping (Master Cookbook Recipe # 478) over the top of the filling.
- Bake: Bake in a preheated oven at 350°F for 40-45 minutes, or until the pie is set.
Notes
Tammy's Tips: If you are using fresh sweet potatoes or pumpkin, make sure to whip them really well first to get out any strings or lumps before mixing in your other ingredients!
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Nutrition Facts
Calories
316Fat
16 gSat. Fat
7 gCarbs
38 gFiber
2 gNet carbs
37 gSugar
23 gProtein
7 gSodium
283 mgCholesterol
115 mg
