Pumpkin and Sweet Potato Pie with Graham Cracker Crust

Pie filling adapted from Smitten Kitchen’s Silky Smooth Pumpkin Pie

Pumpkin Pie Filling

• 15 oz. can of pumpkin puree

• 1 cup canned sweet potatoes

• 3/4 cup granulated sugar

• 1/4 cup maple syrup

• 1-1/2 teaspoons cinnamon

• 1 teaspooon ginger

• 1/4 teaspoon nutmeg

• 1 teaspoon salt

• 1 cup heavy cream

• 1 cup whole milk

• 3 eggs

• 2 egg yolks

• 1 teaspoon vanilla

Graham Cracker Crust (Yields crust for one 9” pie)

• 15 Honey Maid graham cracker sheets

• pinch of salt

• 2 tablespoons brown sugar

• 7 tablespoons butter

• 1 tablespoon heavy cream

Stir together pumpkin, sweet potatoes, sugar, maple syrup, spices, and salt in a pot and cook over medium heat for about ten minutes. Remove from heat and pour pumpkin mixture into a large stainless steel bowl. Spread the mixture along the bottom and sides of the bowl to cool the mixture more quickly.

Prepare the crust while waiting for the pumpkin mixture to cool. Pulse graham cracker sheets in a food processor until they become crumbs and add the other ingredients until combined. Press the mixture into a 9” pie plate using your hands and the outside bowl of a measuring cup. The crust should be slightly thicker on the sides than on the bottom.

Whisk together the heavy cream, milk, eggs, and vanilla in a medium bowl. Pour the custard into the pumpkin mixture and whisk until combined. Strain this mixture through a sieve into a large bowl.

Pour the strained mixture into the crust and bake at 350F for 25 minutes. Reduce heat to 325F and bake until done, or internal temperature reaches 175F.

Cool pie thoroughly before serving with vanilla ice cream.

Notes

Use a glass pie plate if you can and hold it up towards the light so you can check the underside of the pan and see if the crust is evenly dispersed.

You could bake pumpkin and sweet potatoes yourself rather than using the canned versions. Your pumpkin puree will be much brighter in color than the canned pumpkin, but you may struggle to cook off the excess water. It is also a lot more time consuming to bake the pumpkin and sweet potato and I did not notice any significant change in the flavor of the pie vs. using canned pumpkin and sweet potato.

If you are cooking the pumpkin mixture in a small / medium-sized pot you may be able to safely use an immersion blender to blend the mixture and break up the large pieces of sweet potato. If you do this you will also be able to strain your mixture through the sieve more quickly.