Hermitage Sweet Potato-Pumpkin Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
10-inch deep-dish pastry |
1 cup firmly packed brown sugar |
1/2 cup dark corn syrup |
3 eggs, beaten |
2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/4 teaspoon salt |
1 cup cooked, mashed sweet potatoes |
1 cup cooked, mashed pumpkin |
2 tablespoons dark rum |
1 teaspoon vanilla extract |
1 (13-ounce) can evaporated milk |
1/2 cup whipping cream |
1 tablespoon sugar |
additional ground cinnamon |
Directions:
1. Roll chilled pastry to 1/8-inch thickness on a lightly floured surface. Place in a 10-inch deep dish pie plate; trim excess pastry. Fold edges under, and flute. Set aside.
2. Combine sugar, syrup, eggs, spices, and salt in a large mixing bowl, beating well. Stir in sweet potatoes, pumpkin, rum, vanilla, and milk.
3. Pour pumpkin mixture into prepared pastry shell. Bake at 350° for 1 hour and 15 minutes or until set. Cool pie to room temperature.
4. Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form. Garnish with whipped cream; sprinkle with additional cinnamon.
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