Pumpkin Sweet Potato Pie Recipe
Look no further… this is the BEST PUMPKIN PIE RECIPE! It is sweetened with maple syrup and seasoned with vanilla bean and fall spices. No processed sugar and no exported milk.
Ingredients
- 1 9- inch pie crust
- 3/4 cup pumpkin puree, (I like homemade best)
- 3/4 cup mashed or pureed sweet potatoes
- 2/3 cup pure maple syrup
- 1 vanilla bean, (seeds) or 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 3 large eggs
- 1 cup heavy cream or almond milk*
Vanilla Maple Whipped Cream
- 1 cup whipping cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 375 degrees.
- Prepare pie crust by rolling it out and placing it in a pit pan. Refrigerate as you make the pie.
- In a large bowl or a stand mixer, combine the pumpkin puree, sweet potato puree, maple syrup, vanilla bean seeds, spices and salt.
- Add eggs one at a time. Gradually mix in the heavy cream or almond milk.
- Remove pie shell from the fridge and place on the middle rack of the oven. Slide the rack out carefully a couple of inches and pour the filling into the pie shell (this is so you don't have to maneuver walking across the kitchen and opening the oven with a full unbaked pie in your hands!). Slowly, slide the oven rack back in place, taking care not to spill the contents of the pie shell onto the bottom of the oven.
- Bake for 1 hour, checking the pie after 30 minutes to rotate if needed and to make sure the crust isn't browning too much (cover with foil or parchment if needed). The pie is done when the center of the pie (size of a quarter) only jiggles slightly. The rest of the pie should be set. Remove from oven and let cool.
- Serve with vanilla maple whipped cream.
Vanilla Maple Whipped Cream
- Whip the cream on high until soft peaks form. Add in vanilla and maple syrup and beat again.
Notes
We've tried this recipe with both almond milk and heavy cream and enjoyed it thoroughly both ways. Obviously, the cream version is creamier but the full flavor remains in both pies!