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Pumpkin-Sweet Potato Pie with Sugared Pecans

This is not your typical pumpkin pie! With a smooth, creamy filling and pretty arrangement of nuts on top, it's an extra-special dessert. —Loretta Lawrence, Myrtle Beach, South Carolina
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 can (15 ounces) pumpkin
  • 1 cup mashed sweet potatoes
  • 3/4 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs, beaten
  • 1-1/4 cups heavy whipping cream
  • 1 can (5 ounces) evaporated milk
  • 1 tablespoon dark rum
  • Pastry for single-crust pie (9 inches)
  • PECANS:
  • 2 cups pecan halves
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • Whipped cream

Directions

  • In a large bowl, combine the first 8 ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry.
  • Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
  • In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely.
  • Top pie with sugared pecans and whipped cream. Refrigerate leftovers.
Nutrition Facts
1 piece: 696 calories, 46g fat (16g saturated fat), 151mg cholesterol, 335mg sodium, 65g carbohydrate (41g sugars, 6g fiber), 9g protein.

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