Southern
Yield: 8
Author: Tammy Nichols
Pumpkin/Sweet Potato/Pecan Pie - Master Cookbook Recipe # 477

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

  1. 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.
  2. Whisk: Use a wire whisk to mix the ingredients thoroughly until the batter is smooth and well-combined.
  3. Fill: Pour the mixture into your uncooked pie shell.
  4. Add Topping: Evenly spread the Pecan Pie Topping (Master Cookbook Recipe # 478) over the top of the filling.
  5. 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!

Nutrition Facts

Calories

316

Fat

16 g

Sat. Fat

7 g

Carbs

38 g

Fiber

2 g

Net carbs

37 g

Sugar

23 g

Protein

7 g

Sodium

283 mg

Cholesterol

115 mg