Sweet Potato Pumpkin Pie
Inspired by Chef Resha’s recipe, this dessert is the best of two holiday classics! With a delicious homemade crust and the blend of sweet potato and pumpkin, this pie puts your baking skills to the test and makes for a great addition to your table.
Made by Tiffany of @foodtoobomb
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 10 servings
- 2 ½ cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 tablespoons Purecane™ Baking Sweetener
- 16 tablespoons (2 sticks) cold unsalted butter, cubed
- ½ cup cold whole buttermilk, plus more if needed
- 1 cup pumpkin puree (no added sugar)
- 1 cup mashed sweet potatoes, peeled and cubed
- 1 ¼ cup + 2 tablespoons coconut milk (can use evaporated milk)
- 2 teaspoons vanilla extract
- 3 large egg yolks
- 1 large egg
- ¼ cup pure maple syrup
- ½ cup Purecane™ Brown Sweetener
- ¼ cup Purecane™ Baking Sweetener
- 2 tablespoons all-purpose flour
- ½ slightly heaping teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- Bring a large pot of salted water to a boil. Add the cubed sweet potatoes, reduce the heat to medium-low, and simmer until tender, 20 to 30 minutes.
- Drain and transfer to a bowl. Mash the potatoes using a potato masher or a fork. Set aside 1 cup for use in the filling; you will most likely have some extra as a little treat!
- Place your cubed butter in the freezer for at least 20 minutes.
- Place buttermilk in the freezer for about 10 minutes to get it nice and cold.
Make the Crust
- In a food processor, add flour, 2 tablespoons Purecane™ Baking Sweetener and salt and pulse until combined.
- Add frozen butter cubes throughout your flour mixture in the processor. Pulse about 10 times until your cubes break down into small pea-sized pieces.
- Remove your buttermilk from the freezer and add ½ cup to the flour mixture. Pulse for 10 seconds until the dough looks moist. Note: Dough is ready when you are able to press it together and it doesn’t fall apart.If needed, add a tablespoon of buttermilk until it gets to the point that it doesn’t fall apart.
- Lightly flour your counter or surface that you are using to knead out your dough. Turn your dough out on your surface and knead into a ball. After you’ve kneaded it into a ball, wrap in saran wrap and refrigerate for 1 hour.
- After an hour, remove your dough from the fridge and let it come to room temperature.
- Lightly flour your surface and rolling pin and roll out your dough based on the size of your pie dish. Trim off any excess and pinch/crimp the edges to your liking.
- Place your pie dish with crust in the fridge or freezer for about 10-15 minutes.
Make the Filling
- Preheat your oven to 375°F.
- While your crust is setting, add all your filling ingredients to a large mixing bowl. Using a hand-held mixer or whisk, blend until your filling is smooth.
- Remove your pie crust from the fridge and pour in your filling, smoothing out the top.
- Bake your pie for 50 to 60 minutes; the pie is ready when there is a slight jiggle and your crust is nice and browned.
- Allow pie to cool and enjoy with your favorite ice cream or whipped topping!