Pumpkin and Sweet Potato Pie
This pumpkin and sweet potato pie combines the flavors of the classic Thanksgiving casserole and desserts in one dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Food processor
- Blender
- Rolling pin
- Pastry brush
- Pie weights
- Pie dish
- Cooling rack
- Oven
- Freezer
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Fork
- Measuring cup
- Measuring spoon
- Oven mitt
- Aluminum foil
Ingredients
- One 9-inch pie crust (homemade or store-bought)
- All-purpose flour, as needed
- 1 roasting pumpkin
- Olive oil, as needed
- Pinch plus ½ teaspoon sea salt, divided
- 1 sweet potato
- 2 tablespoons (28g) unsalted butter, melted and warm
- ¾ cup (165g) dark brown sugar, packed
- 1 cup (240ml) heavy cream
- 1 large egg, lightly beaten
- 3 large egg yolks, lightly beaten
- 2 tablespoons (16g) all-purpose flour
- 2 teaspoons (4g) ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- 2 tablespoons (30ml) caramel sauce
- 1 teaspoon vanilla extract
- Egg Wash
- 1 large egg
- 1 teaspoon water
- Toasted vanilla marshmallows, as needed
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