Sweet Popunkin’ Pie: My Sweet Potato Pie, Pumpkin Pie Recipe Combination
Why say or when you can say and?
That was my inspiration for this Sweet Popunkin’ pie.
It gives you the delicious flavors of both a traditional pupmkin pie and a traditional sweet potato pie so you don’t have to choose either, or. You can enjoy both at the same time!
Ready to get started baking?
Be sure to check out my Amazon pie baking essentials list and don’t forget to order my newly released Carla Hall Sweet Heritage Ruffled Sweetie Pie Baking Dish from QVC!
Scroll down for full recipe and please be sure to tag me on Instagram if you decide to give the Sweet Popunkin’ Pie a try.
Yield: 2 9in pies
Sweet Popunkin' Pie
Why say OR when you can say AND. Enjoy your traditional favorites, sweet potato pie and pumpkin pie, mixed together to make a Sweet Popunkin Pie!
Ingredients
- 1 1/2 pounds medium to small sweet potatoes, pricked with a fork several times
- 1 - 15 oz can pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, softened
- 1/2 cup packed light brown sugar, plus more if needed
- 1 – 12 ounce can evaporated milk
- 3 large eggs
- 1 tablespoon sugar
- 1/2 teaspoon table salt
- 2 1/4 cups all-purpose flour, plus more for rolling
- 1 cup (8 ounces) cold unsalted butter, cut into 1/2-inch cubes
Instructions
Carla's Classic Pie Dough:
- Dissolve the sugar and salt in 1/3 cup water and chill until cold.
- In the bowl of a stand mixer, combine the butter and flour. Separate the butter pieces in the flour. With the paddle attachment, mix on low speed to break up the butter until the mixture looks like coarse meal with some pea-size pieces.
- Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
- Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.
For the Filling:
- Preheat the oven to 425° F.
- On a lightly floured surface, roll dough disc to a 10” circle. Place into a 9-inch deep-dish pie pan. Fold the edges under and crimp. Cover with plastic and place in freezer for 15 minutes to set. Repeat with second dough disk.
- Place the sweet potatoes on a foil-lined half-sheet pan and place in the oven. At the same time remove the frozen pie crusts from the freezer, remove plastic and line crusts with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Remove from oven and allow to cool completely, then place on a baking sheet pan.
- Lower the oven temperature to 350° F, and continue baking the sweet potatoes, turning them once, until very tender, 1 to 1½ hours. Remove them from the oven; when cool enough to handle, cut the skin and scrape the flesh into a 1-quart measuring cup. You should have 2 1⁄2 cups packed sweet potato.
- Transfer the sweet potato to a large bowl and add the canned pumpkin, cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar, if desired. The amount will depend on the sweetness of your potatoes. Add the eggs and whisk until fully incorporated. Pour into the baked pie crust and spread evenly.
- Bake for 50-60 minutes, until the top is golden brown and the filling has puffed and set. If the crust starts to browns too quickly, cover it with foil and continue baking. Remove from the oven and let cool completely on a wire rack.
