Why You’ll Love this Sweet Potato Pumpkin Pie Recipe
When you take a bite of this Sweet Potato Pumpkin Pie, you’ll understand why it’s a must-try dessert for any occasion. The creamy texture and rich flavors blend beautifully, creating a comforting experience that warms the soul.
I love how the sweet potatoes add a unique depth, enhancing the traditional pumpkin taste. Plus, the hint of coconut milk gives it a delightful twist that sets it apart from other pies.
Whether it’s Thanksgiving or a casual gathering, this pie always impresses. Trust me; once you taste it, you’ll find yourself craving a slice again and again. Enjoy every delicious bite!
Ingredients of Sweet Potato Pumpkin Pie
Making a delicious Sweet Potato Pumpkin Pie is all about gathering the right ingredients. This pie is a wonderful blend of flavors and textures that will have everyone asking for seconds. So, let’s make sure you have everything you need before diving into the kitchen. Trust me, you’ll want to keep this recipe handy for all your holiday gatherings or whenever you’re craving a slice of comfort.
Here’s what you’ll need to whip up this delightful dessert:
- 1 (15-ounce) can pumpkin pie filling
- 1 (15-ounce) can candied yams (don’t drain them)
- 1/2 cup light brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 2 tablespoons butter, melted
- 2 large eggs
- 3 tablespoons rum
- 1 refrigerated pie crust (store-bought is perfectly fine)
Now, let’s talk about some fun ingredient considerations. If you’re not a fan of coconut milk, you can totally substitute it with regular milk or even almond milk, but it will change the flavor a bit.
And if you’re feeling adventurous, why not add a touch of vanilla extract or even a sprinkle of nutmeg for an extra kick? Oh, and the rum? It’s like the secret party guest that makes everything more fun.
But if you’re baking for kids or want to skip the booze, just leave it out—this pie will still be a showstopper. So, gather those ingredients, and get ready to impress your friends and family with this outstanding pie!
How to Make Sweet Potato Pumpkin Pie
Making a Sweet Potato Pumpkin Pie is a delightful adventure that starts with a little preparation. First things first, preheat your oven to a cozy 350°F. This is where the magic begins.
While that’s heating up, grab your trusty food processor. In its bowl, you’ll want to combine 1 (15-ounce) can of pumpkin pie filling and 1 (15-ounce) can of candied yams—don’t drain those yams; we want all that delicious syrupy goodness in there. Next, toss in 1/2 cup of light brown sugar, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of salt. It’s starting to smell like fall already, isn’t it?
Now, let’s add some creaminess to this mixture. Pour in 1/2 cup of coconut milk, followed by 2 tablespoons of melted butter. I mean, who doesn’t love butter? It’s basically the fairy dust of baking.
Crack in 2 large eggs and add 3 tablespoons of rum if you’re feeling a bit festive. Blend everything together until it’s smooth and creamy. This part is like a workout for the food processor, but trust me, it’s worth every second.
Once your filling is nice and velvety, take your refrigerated pie crust—no judgment here if it’s store-bought; we all have those days—and gently fill it with your luscious mixture.
Now, place that beauty in the oven and let it bake for a solid 1 1/2 hours. Yes, it feels like an eternity, but it’s the perfect time to clean up the kitchen or plan your pie presentation—because, let’s face it, we all want to show off our culinary prowess.
Once the timer goes off, resist the urge to plunge in immediately. Let your pie cool for at least 20 minutes; it needs to set a bit before serving. And if you can wait until it’s chilled, well, that’s even better.
You’ll be rewarded with a slice that’s creamy, sweet, and bursting with flavor, making it the perfect ending to any meal. Enjoy the compliments that are sure to come your way; you deserve them!
Sweet Potato Pumpkin Pie Substitutions & Variations
While you can follow the classic recipe for Sweet Potato Pumpkin Pie, experimenting with substitutions and variations can elevate your dessert to new heights.
For a healthier twist, I like using maple syrup instead of brown sugar. If you’re dairy-free, substituting coconut oil for butter keeps it rich while maintaining that tropical flavor.
You can also swap out the rum for vanilla extract for a kid-friendly version. Feeling adventurous? Try adding a pinch of cayenne pepper for a subtle kick!
Each variation brings its own charm, making this pie uniquely yours. Enjoy the delicious journey of flavors!
What to Serve with Sweet Potato Pumpkin Pie
What pairs perfectly with a slice of Sweet Potato Pumpkin Pie? I love serving it with a dollop of freshly whipped cream. The lightness of the cream complements the pie’s rich flavors beautifully.
A scoop of vanilla ice cream also works wonders, adding a creamy texture that balances the pie’s warmth. For a twist, I sometimes sprinkle a pinch of cinnamon over the top.
If you want something a bit more festive, consider a spiced chai latte or apple cider on the side. Each of these options enhances the pie’s deliciousness and creates a cozy, inviting atmosphere. Enjoy!
Additional Tips & Notes
To guarantee your Sweet Potato Pumpkin Pie turns out perfectly every time, I recommend using room temperature ingredients, especially the eggs and coconut milk. This helps create a smooth, creamy filling.
Don’t skip letting the pie cool for at least 20 minutes before slicing; it allows the flavors to meld beautifully. If you prefer a richer taste, feel free to add a bit more rum.
For a delightful twist, top your pie with whipped cream or a scoop of vanilla ice cream. Finally, this pie tastes even better after chilling in the fridge overnight, so consider making it ahead!