Pumpkin Sweet Potato Pie

I hope you enjoyed a bountiful and beautiful Thanksgiving! It might seem odd that I’m posting this recipe for pumpkin sweet potato pie after Thanksgiving but there’s good reason with a side of good lesson on being thankful – even for our shortcomings.

pumpkin sweet potato pie

Wednesday evening as I was preparing my traditional homemade fresh pumpkin pie I discovered that I was short on puree. Of course, I didn’t roast the pumpkin in advance. No, no. I was in what I call “ram mode” and going at it start to finish with no time to waste. After all, my beautiful niece was home from college and over for the evening and there were games to be played, chit chat to catch up on, and a movie to watch like old times.

As I began preparing the pie filling I came to realize that I am a poor pumpkin judger. I am not at the caliber of those who can eye a fresh pie pumpkin and estimate to near exactness the quantity of yummy puree said pumpkin will produce. Nope, not me. I had two fresh pumpkins in the garage and I consciously choose the small one thinking it would be the perfect size. Well, let me say that I am thankful for that lack of pumpking judging talent because had I not been short on puree I would not have produced this recipe for pumpkin sweet potato pie by default.

The best sweet potato pie I have ever devoured is from the one and only Fat Matt’s Rib Shack in Georgia. When it comes to pumpkin pie, however, there are quite a few that I can rave about.  And my own isn’t too shabby either, if I do say so myself, thanks in part to the delightful recipe in the Southern Living Cookbook. But this pie. This pumpkin sweet potato pie is something to tweet about. It’s a delicious marriage of two wonderful pie flavors combined into one. It’s the best, sweet, hasty creation by default that I have ever made. If you don’t enjoy this pie post Thanksgiving this year, by all means bookmark this page or print it and file a hard copy where you’ll find it next year. And then let me know how you like it.


Pumpkin Sweet Potato Pie
Serves: 6-8
  • 1½ cups cooked, mashed pumpkin puree
  • 1 medium sweet potato, cooked and mashed
  • 1 cup firmly packed brown sugar
  • ½ cup butter, softened
  • 2 eggs, separated
  • 1½ teaspoons cinnamon
  • ½ teaspoon nutmeg or mace
  • ½ cup 2% evaporated milk
  • 1 tablespoon sugar
  • 1 unbaked 10-inch pie crust
  1. Combine pumpkin, sweet potato, brown sugar, butter and egg yolks in a large mixing bowl and beat until light and fluffy. Add spices and evaporated milk and stir until combined.
  2. In another bowl, beat egg whites until they are just starting to stiffen. Add the tablespoon of sugar and beat until stiff peaks form.
  3. Fold egg whites into pumpkin/potato mixture.
  4. Pour filling into pie shell and back at 400F for 10 minutes; reduce oven temperature to 350F and bake an additional 45-50 minutes or until set.





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