Sweet Potato Pumpkin Pie
A masterpiece for fall and winter—it's got pumpkin, sweet potatoes, maple syrup, and of course, pumpkin pie spice.
Servings and Ingredients
|2 Hy-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|
|4 Hy-Vee large eggs|
|¾ c. packed dark brown sugar|
|½ c. Hy-Vee granulated sugar|
|⅓ 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
- Preheat oven to 425 degrees.
- Prepare pie crusts according to package directions for a filled pie crust, place on cookie sheet and set aside.
- 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.
- 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.
310 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 60mg
- Sodium: 200mg
- Total Carbohydrates: 52g
- Protein: 6g
Vitamin A 230%
Vitamin C 10%
From the week of November 11, 2015.