Sweet Potato Pumpkin Pie With Struesel Crunch Food

SWEET POTATO PUMPKIN PIE RECIPE

Steps:

• Prepare the pumpkin and sweet potatoes ahead of time as necessary.
• Prepare two single crust unbaked pie shells. Either VERY full nine inch pies or 10 inch pies.
• Pre heat oven to 425 degrees
• Mix sugar and spices together in a small bowl and set aside.
• Beat eggs in a large bowl with electric mixer.
• Add in sweet potato and pumpkin and sugar spice mixture, beating after each addition.
• Continue beating while gradually adding the evaporated milk.
• Pour into the pie shells.
• Bake for 15 minutes at 425 degrees.
• Reduce heat to 350 degrees F and bake for 40 to 50 minutes or until a knife or toothpick in the center comes out clean.

SWEET POTATO-PUMPKIN PIE WITH STRUESEL CRUNCH RECIPE - (4.4/5)

Steps:

• Prepare Flaky Peanut Crust; set aside. Preheat oven to 375°F. Line a baking sheet with foil. Place sweet potatoes prepared baking sheet. Bake 1 hour or until tender when pierced with a fork. Remove from oven; cool. Peel sweet potatoes; discard skin. Transfer to a food processor. Cover and process until smooth. Makes 2 cups. For filling, in a very large bowl combine sweet potato puree, canned pumpkin, sugar, salt, cinnamon, and nutmeg. Stir to combine. Add eggs; beat lightly with a fork until combined. Add buttermilk and cream; stir until combined. Pour filling into prepared crust. Cover edges with foil. Bake in the 375°F for 50 minutes. Remove foil. Bake 20 minutes more or until edges are puffed and center 2 inches jiggles slightly when gently shaken. Cool on a wire rack for 1 hour. Cover and chill for 4 to 24 hours before serving. To serve, sprinkle with Streusel Crunch. STREUSEL CRUNCH: Preheat oven to 250°F. Line a baking sheet with foil; set aside. In a small bowl combine crackers, peanuts, butter, and brown sugar. Stir evenly to coat. Transfer to prepared baking sheet; spread evenly. Bake for 25 minutes or until golden, stirring halfway through. Remove from oven; cool completely on the baking sheet on a wire rack.

STREUSEL PUMPKIN PIE

Steps:

• Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.

SWEET POTATO-PUMPKIN PIE

Steps:

• Mash 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.
• Pour into pie crusts.
• Place on a cookie sheet.
• Bake in a preheated 425°F oven for 15 minutes.
• Then 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.
• Enjoy!

SWEET POTATO PUMPKIN PIE

Steps:

• Preheat oven to 350°F.
• In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter,eggs (and rum) and process until smooth.
• Fill a 10-inch pie crust with the mixture.
• Bake for 1 1/2 hours.
• Remove from the oven and set aside for at least 20 minutes before serving.
• Better when chilled.