Description
A delightful blend of sweet potato and pecans in a creamy pie, perfect for any occasion.
Ingredients
Scale
- 4 refrigerated rolled pie crusts (should be 2 boxes)
- 2/3 cup granulated sugar
- 5 tbsp unsalted butter (room temperature)
- 1 large egg
- 1/4 tsp vanilla extract
- 1 2/3 cup sweet potato (fully cooked and mashed)
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/3 cup evaporated milk
- 3/4 cup light brown sugar
- 1/2 cup light corn syrup
- 4 tbsp unsalted butter (melted and cooled)
- 1 large egg plus 1 egg yolk
- 1 tsp vanilla extract
- 2 cups pecans (roasted and roughly chopped)
- kosher salt
- 1 1/2 cup pumpkin puree
- 1/4 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 tsp kosher salt
- 1 large egg
- 2 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees F.
- Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. Chill until ready to use, at least 30 minutes.
- Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg in a medium bowl until smooth. Cover and set aside.
- Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.
- Using a stand mixer or a hand held mixer, beat together the butter and sugar, then carefully add in the egg and vanilla. Once combined, add in the cinnamon, nutmeg, salt and mashed sweet potato. Gradually pour in the evaporated milk and mix until fully incorporated. Cover and set aside.
- Once all fillings are made, begin assembling the pie. Remove the baking sheet with dough from the refrigerator and poke the pie crust about a dozen times using a fork.
- Carefully scoop, spread and smooth each filling onto the crust. Start with the sweet potato on the left side to take up ⅓ of the pan, then add the pecan filling in the middle, and finish with the pumpkin mixture on the right side.
- Bake until all pies are set and the crust is golden brown and crisp, about 50 to 60 minutes.
- Remove the pie from the oven and allow it to cool completely, about 1-1 ½ hours. Cover with aluminum foil and refrigerate for at least 4 hours or overnight.
- Let the pie sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!
Notes
- For a richer flavor, consider using dark brown sugar instead of light brown.
- You can adjust the spices according to your taste preference.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 grams
- Sodium: 170 mg
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 52 grams
- Fiber: 3 grams
- Protein: 4 grams
- Cholesterol: 40 mg