Pumpkin-Sweet Potato Pie with Sugared Pecans |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is not your typical pumpkin pie! With a smooth, creamy filling and pretty arrangement of nuts on top, it's an extra-special dessert. Ingredients:
1 can (15 ounces) solid-pack pumpkin |
1 cup mashed sweet potatoes |
3/4 cup packed brown sugar |
1-1/2 teaspoons ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
3 eggs, beaten |
1-1/4 cups heavy whipping cream |
1 can (5 ounces) evaporated milk |
1 tablespoon dark rum |
pastry for single-crust pie (9 inches) |
pecans: |
2 cups pecan halves |
1/2 cup packed brown sugar |
1/4 cup heavy whipping cream |
whipped cream |
Directions:
1. In a large bowl, combine the first eight ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry.
2. Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
3. In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely.
4. Top pie with sugared pecans; serve with whipped cream. Refrigerate leftovers. Yield: 8 servings.
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