There are three things I love about November: Eggnog Milkshakes, Sweet Potatoes and Pumpkin. Unfortunately, I won’t be discussing my secret recipe for eggnog milkshakes at the moment, mostly because I don’t have one. But I will be sharing a recipe I found and adapted from Recipezaar.
Most of the recipe ideas I make usually come from conversations that start, “Wouldn’t it taste good if…?” Some of those have lead to the, to borrow a phrase from the mayor of Newark, “crispy deliciousness” of Mozzarella Bacon Rolls. Occasionally they result in Pad Thai Bread, which I still haven’t figured out so my bottle of Tamarind concentrate sits on its shelf taunting me.
Two of the recipes this week come from one of those conversations. I’m posting the first one today, because the pies just SMELLED good as they were baking, and the batter tasted even better. I’ve never made a hybrid pie like this before. Hell, I made my first ever pumpkin pie maybe 2 weeks ago. I’ve always relied on my mom’s pumpkin pie during the cold holiday months.
The second recipe will be posted next week, once I figure out what I’m doing, but it involves more pumpkin, as I’ve decided to try and create some pumpkin pie mousse to fill some chocolate cups I have. It could be delicious, or it could be a disaster, but isn’t that the fun of cooking?
Sweet Potato Pumpkin Pie
- 1 (29 ounce) can solid pack pumpkin
- 1 (30 ounce) cooked mashed sweet potatoes
- 1 (12 ounce) can evaporated milk
- 4 large eggs
- 3 tsp cinnamon
- 2 tsp allspice
- 1 tsp ginger
- 1 tsp nutmeg
- 3/4 cup dark brown sugar
- 1/2 cup white sugar
- 1/3 cup maple syrup
- 2 tsp pure vanilla extract
- 2 deep dish pie shells or 4 regular pie crusts
- Whipped cream or vanilla ice cream to serve with pie
- Chop and place 3-4 sweet potatoes into a large pot of bowling water. Boil for 15 minutes or until potatoes can be pierced easily with a fork. Drain and mash the sweet potatoes well.
- In a large bowl combine and mix well pumpkin, sweet potatoes, milk, eggs, spices, vanilla, sugars, and syrup. Mix until thick, creamy and well combined.
- Place pie crusts on a cookie sheet, and pour mixture into pie crusts.
- Bake in a preheated 425°F oven for 15 minutes; lower temperature to 350°F and bake for 45 minutes longer.
- Remove from oven cool completely.
- Serve with Cool-Whip, ice cream, and/or whip cream.