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RECIPE
13 INGREDIENTS12 STEPS1HR 55MIN

Pumpkin Sweet Potato Pie

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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Why choose which pie to serve for Thanksgiving? Combine two into one with this gorgeous pumpkin sweet potato pie with lots of warm spices and a quick crust. (Partnership with Panasonic)
1HR 55MIN
Total Time
1HR 25MIN
Active Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8

Crust

2 1/4 cups
1 tsp
Ground Cinnamon
1/2 tsp
2/3 cup
Vegetable Oil
1/3 cup

Filling

2
Medium  Sweet Potatoes
1/2 cup
1/2 cup
Dark Brown Sugar
1 can
(14 oz)
Sweetened Condensed Milk
1/2 Tbsp
Pumpkin Pie Spice
1 tsp
Freshly Grated  Fresh Ginger
2 Tbsp
Butter , melted

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Nutrition Per Serving

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CALORIES
577
FAT
28.0 g
PROTEIN
10.0 g
CARBS
74.7 g

Cooking Instructions

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Step 1
First, prepare the easy crust. Get out a 9 inch pie plate and grease it generously with butter or cooking spray. Then whisk the All-Purpose Flour (2 1/4 cup), Ground Cinnamon (1 teaspoon) and Salt (1/2 teaspoon) together in a large mixing bowl.
Step 2
In another smaller bowl, whisk the Vegetable Oil (2/3 cup) and Milk (1/3 cup) together.
Step 3
Pour the wet ingredients into the dry ingredients and stir it together until it starts to form a dough. With clean hands, bring it all together into a firm ball.
Step 4
Put it between two large sheets of parchment paper and flatten it into a disc. Roll it out to be a 10-inch or so circle so that it easily fits the pie dish.
Step 5
To easily get it into the dish, remove the top sheet of parchment, then flip the bottom one right into the pie dish and peel it away. Press the dough firmly into the dish and trim away any excess.
Step 6
Use a fork to make a nice finish around the edge and use the excess to make any pretty decorations you wish. Chill the crust and any decorations for 30 minutes.
Step 7
Preheat the oven to 450 degrees F (230 degrees C).
Step 8
While it chills, make the easy filling. The quickest way to cook the Sweet Potato (2) is in the Panasonic Microwave Oven for 10 minutes. Prick them all over with a fork first so they don't burst. Let them cool enough to handle, then cut them in half and scoop the flesh right out of the skin into the measuring cup to measure it and mash it in a big mixing bowl.
Step 9
Add Canned Pumpkin Purée (1 cup), Dark Brown Sugar (1/2 cup), Egg (2), Sweetened Condensed Milk (1 can), Pumpkin Pie Spice (2 teaspoon), Fresh Ginger (1 teaspoon), and Butter (2 tablespoon) in and whisk it all together thoroughly until smooth.
Step 10
Pour it into the chilled crust and bake it for 10 minutes at 450 degrees F (230 degrees C).
Step 11
Then reduce the heat to 350 degrees F (175 degrees C) and bake it for another 45 minutes.
Step 12
Let it cool completely and chill for a few hours or overnight before serving. Enjoy! Cooking results may vary depending on microwave oven used.

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Nutrition Per Serving
Calories
577
% Daily Value*
Fat
28.0 g
36%
Saturated Fat
20.5 g
102%
Trans Fat
0.0 g
--
Cholesterol
71.5 mg
24%
Carbohydrates
74.7 g
27%
Fiber
2.8 g
10%
Sugars
43.6 g
--
Protein
10.0 g
20%
Sodium
256.0 mg
11%
Vitamin D
0.3 µg
2%
Calcium
190.3 mg
15%
Iron
2.5 mg
14%
Potassium
396.0 mg
8%
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