Sweet Potato Pumpkin Pie Recipe

4.42 from 17 votes

This Sweet Potato Pumpkin Pie combines creamy pumpkin, sweet potatoes, and warm spices for a cozy, custardy holiday dessert.

Prep Time15

Cook Time40

Cooling Time2

Total Time2 55

Course: Dessert

Cuisine: American

Servings:

Calories: 351kcal

Author: Lisa Killian

Ingredients

Flakey pie crust*

1 ⅔ cups flour – plus more for dusting
½ teaspoon salt
1 tbs sugar
1 cup unsalted butter
½ cup cold water

Pumpkin Pie

1 cup heavy cream
1 cup whole milk
3 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1 can pumpkin puree 15 oz
1 cup sweet potato puree*
¾ cup granulated sugar
½ cup packed brown sugar
¼ cup maple syrup
2 teaspoon pumpkin pie spice*
½ teaspoon cinnamon

Instructions

Make Homemade Pie Crust

Whisk together flour, sugar, and salt.
1 ⅔ cups flour – plus more for dusting, ½ teaspoon salt, 1 tbs sugar
Cut butter into large cubes. Emphasis on large. I recommend cutting each stick into four chunks and then each chunk into four more chunks. Then place the butter chunks in the flour mixture and toss to coat with flour.
1 cup unsalted butter
Once tossed, smash each chunk of butter between your fingertips. Smash each flat, then move on to the next chunk. You don’t need to cut the butter into anything else because you want the butter to stay in large chunks.
Once each chunk is smashed, using a spatula, stir in the water. Stir the dough until it forms a sticky ball. You will need to use the side of the bowl to bring the dough together.
½ cup cold water
Turn the dough out onto a floured surface and knead a few more times to finish bringing the dough together. Place the dough back into the bowl and refrigerate for 10 minutes- you want to keep the dough cold and the butter from melting.
Roll out the dough on the floured surface (adding more when needed), into a large rectangle (roughly 12x10 inches). Make sure to flip the dough, add more flour if sticking, and don’t hesitate to put it back in the fridge if the butter starts melting and sticking.
Fold the 10-inch sides to the center of the rectangle, then fold the other ends together like closing a book. Cut in half and then refrigerate both halves for 10 minutes.
Bring out one piece of dough and roll it into a circle large enough to fit your pie plate. Place in your pie plate, pressing into the corners, and then cut the extra dough that hangs over the edge using scissors.
Cover with plastic wrap and allow the dough to relax for at least 2 hours in the fridge or overnight.
The second half of the pie dough can either be frozen and used later or used immediately for a second pie. If freezing, place in a freezer bag and freeze for 2 months. To use, allow it to thaw in the refrigerator, then follow the instructions from step 8. If using the second piece right away, repeat what you did with the first half.

Prebake the crust- If using a store-bought crust, follow the package instructions for prebaking; if using my crust recipe, follow the instructions below.

Preheat the oven to 400°F and pierce the pie crust's bottom and sides with a fork.
Lay a piece of parchment paper on top of the piecrust, then fill the pie crust with rice, sugar, or pie weights. Bake for 11 minutes, then remove the rice/sugar and parchment and continue baking for another 10 minutes. The crust will start to brown.
Set aside until ready to fill.

How to make sweet potato pumpkin pie filling:

While baking the crust, whisk heavy cream, milk, eggs, yolks, and vanilla together until well combined.
1 cup heavy cream, 1 cup whole milk, 3 large eggs, 2 large egg yolks, 1 teaspoon vanilla extract
In a large saucepan over medium heat, combine pumpkin, sweet potato puree, granulated sugar, brown sugar, maple syrup, pumpkin pie spice, cinnamon, and salt to a simmer. This will take 5-10 minutes.
1 can pumpkin puree, 1 cup sweet potato puree*, ¾ cup granulated sugar, ½ cup packed brown sugar, ¼ cup maple syrup, 2 teaspoon pumpkin pie spice*, ½ teaspoon cinnamon
After the mixture is well combined, remove from the heat and whisk in the heavy cream mixture. Once that is fully incorporated, strain the mixture through a fine mesh strainer. This step isn’t a must, but it really does make for a very smooth pie filling. Use a spatula or large spoon to press the solids through the strainer.
Place your pie pan (with prebaked crust) on a baking sheet* and then pour the filling into the pie crust.
Adjust the oven rack to the lowest position. Place the baking sheet with the pie in the oven. Bake for 10 minutes at 400° then reduce oven temperature to 300° and bake for 35-40 more minutes. You want the edges of the pie to be set and the center to be slightly jiggly.
Once done, remove from oven* and let cool at room temperature.
Serve with whipped cream if desired and enjoy!

Video

Notes

Tips and Tricks

*Pie Crust: If you are making homemade pie crust, give yourself several extra hours to make everything since the pie dough needs 2 hrs to chill in the refrigerator.
*Canned Sweet Potato: If you mash or puree a 15-oz can of yams/sweet potato chunks, it is ~1 cup.
*Pumpkin Pie Spice: If you don’t have pumpkin pie spice, make your own! To make your own, combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ½ teaspoon ground nutmeg. Then use 2 teaspoon of this mixture for the pie filling. Save the remaining spice mix in a sealed jar for other recipes (like pumpkin pie, pumpkin cupcakes, and sweet potato pie).
*Baking Sheet: This helps to move the pie in and out of the oven- trust me- you’ll thank me later.
*Cooling: If your house is cold, leave the pie in the oven with the door open or cracked and the oven turned off. This will help prevent cracks from forming as the pie cools.

Nutrition