Pumpkin-Sweet Potato Pie with Savory Whipped Cream


Pumpkin-Sweet Potato Pie with Savory Whipped Cream Photo
Pumpkin-Sweet Potato Pie with Savory Whipped Cream

YIELD Makes 8 servings

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1 refrigerated pie crust shell
2 cups lightly mashed, cooked sweet potatoes*
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
3 eggs
1/4 cup (1/2 stick) butter, cut in small pieces
2 teaspoons Chinese 5-spice powder
1‑1/2 teaspoons freshly grated lemon peel
Savory Whipped Cream (recipe)
*Or substitute canned sweet potatoes.


  1. Heat oven to 350°F. Allow pie shell to come to room temperature, then fit into 10-inch deep-dish pie plate.
  2. Combine remaining ingredients in bowl of food processor fitted with steel blade; process until smooth.
  3. Pour mixture into pie shell; place on cookie sheet to support weight of pie. Bake about 55 minutes or until puffed and knife inserted 1 inch from center comes out clean. Serve warm or at room temperature with Savory Whipped Cream.
For a more traditional sweet potato-marshmallow combination, serve marshmallow cream in place of savory whipped cream.
To create a decorative edge, cut shapes form additional sheet of refrigerated pie crust. Brush pie edge with water, then gently press on extra dough pieces. If edges brown too quickly in oven, cover with a strip of aluminum foil.
This recipe appears in: Pies & Tarts

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