Sweet Potato Pumpkin Pie

Recipe

Dessert
Sweet Potato Pumpkin Pie

Primary Media

Sweet potato pumpkin pie served with a dollop of whipped topping

User Rating

3.94 out of 5 stars
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33 ratings

Recipe Data

16
Servings
15min
Prep
1hr15min
Total

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    Description

    A masterpiece for fall and winter—it's got pumpkin, sweet potatoes, maple syrup, and of course, pumpkin pie spice.

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    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    2Hy-Vee refrigerated ready-to-bake pie crusts
    1(30 oz) can sweet potatoes, drained
    2(15 oz each) cans Hy-Vee pumpkin
    1(12 oz) can Hy-Vee evaporated milk
    4Hy-Vee large eggs
    ¾ c.packed dark brown sugar
    ½ c.Hy-Vee granulated sugar
    c.Hy-Vee Select 100% pure maple syrup
    2 tsp.pumpkin pie spice
    2 tsp.Hy-Vee cinnamon
    2 tsp.Hy-Vee vanilla extract
    Hy-Vee whipped topping, optional

    Things To Grab

    • Large bowl
    • Potato masher

    Directions

    1. Preheat oven to 425 degrees.
    2. Prepare pie crusts according to package directions for a filled pie crust, place on cookie sheet and set aside.
    3. In a large bowl, mash sweet potatoes well. Add pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, maple syrup, pumpkin pie spice, cinnamon and vanilla. Mix until thick, creamy and well combined. Divide between prepared pie crusts.
    4. Bake pies 15 minutes, lower temperature to 350 degrees and continue to bake 45 minutes. Remove pies from oven and let cool completely. Serve with whipped topping, if desired.

    Nutrition facts

    Servings

    310 Calories per serving
    1 slice

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 60mg
    • Sodium: 200mg
    • Total Carbohydrates: 52g
    • Protein: 6g

    Daily Values

    0%
    Vitamin A 230%
    0%
    Vitamin C 10%
    0%
    Iron 8%
    0%
    Calcium 10%

    Recipe Source:

    From the week of November 11, 2015.