It is mere weeks from my favorite day of the whole year!! I love Thanksgiving so much because it is all of the food and family without the anxiety attack inducing search for gifts and mailing tons of cards. I am usually in charge of dessert, and this week I decided to work on a pie recipe for it. The dilemma was choosing which kind? Well, why not combine two into one! This gorgeous pumpkin sweet potato pie has the best of both worlds and the crust is really simple as well.
Oh my goodness, it smelled like pure fall in the house while it baked. When it came out, the crust was really flaky and golden with a completely set filling. I set it sit overnight in the refrigerator to chill, and it also let the flavors marry more. This really is the perfect pie for the Thanksgiving dessert table, and I can’t wait to make it again in a few weeks. Hope you all love it too! xoxo
Why choose which pie to serve for Thanksgiving? Combine two into one with this gorgeous pumpkin sweet potato pie with lots of warm spices and a quick crust.
- 2 1/4cupsall-purpose flour
- 2/3cupvegetable oil
- 1/2cupmashed sweet potatoesfrom about 2 medium sweet potatoes cooked until completely tender
- 1cupcanned pumpkin puree
- 1/2cupdark brown sugar
- 1cansweetened condensed milk14 ounces
- 2teaspoonspumpkin pie spice
- 1teaspoonfreshly grated fresh ginger
- 2tablespoonsmelted butter
First, prepare the easy crust. Get out a 9 inch pie plate and grease it generously with butter or cooking spray. Then whisk the flour, cinnamon and salt together in a large mixing bowl. In another smaller bowl, whisk the oil and milk together. Pour the wet ingredients into the dry ingredients and stir it together until it starts to form a dough. With clean hands, bring it all together into a firm ball. Put it between two large sheets of parchment paper and flatten it into a disc. Roll it out to be a 10 inch or so circle so that it easily fits the pie dish. To easily get it into the dish, remove the top sheet of parchment, then flip the bottom one right into the pie dish and peel it away. Press the dough firmly into the dish and trim away any excess. Use a fork to make a nice finish around the edge and use the excess to make any pretty decorations you wish. Chill the crust and any decorations for 30 minutes.
While it chills, make the easy filling. Pre-heat the oven to 450 first. I find the quickest way to cook the sweet potatoes are to microwave them for 10 minutes. Be sure to prick them all over with a fork first so they don't burst. Let them cool enough to handle, then cut them in half and scoop the flesh right out of the skin into the measuring cup to measure it and mash it in a big mixing bowl. Then add all of the remaining filling ingredients in and whisk it all together thoroughly until smooth. Pour it into the chilled crust and bake it for 10 minutes at 450, then reduce the heat to 350 and bake it for another 45 minutes. Let it cool completely and chill for a few hours or overnight. Serve and enjoy!!