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Sweet Potato-Pumpkin Pie with Struesel Crunch

Add harvest flavor to pumpkin pie with mashed sweet potatoes. Brown-sugar-coated cheese crackers and peanuts make for an easy yet elegant topper.

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  • Makes: 10 servings
  • Prep: 45 mins
  • Bake: 1 hr 15 mins to 1 hr 30 mins 325°F
  • Bake: 1 hr 10 mins 375°F

Sweet Potato-Pumpkin Pie with Struesel Crunch

Ingredients

Sweet Potato Pumpkin Pie

Streusel Crunch

Directions

  1. Prepare Flaky Peanut Crust; set aside. Preheat oven to 375 degrees 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.
  2. 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.
  3. Pour filling into prepared crust. Cover edges with foil. Bake in the 375 degrees 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.
  4. Preheat oven to 250 degrees 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.

From the Test Kitchen

Don't have a deep-dish pie plate? Use a 9-inch pie plate, the same amount of crust mixture and 4 1/2 cups of the filling. If desired, spoon remaining filling into three 6-ounce custard cups and bake in a 375 degrees F oven for 25 minutes or until set.

Flaky Peanut Crust

Ingredients

Directions

  1. Place flour, salt, and peanuts in the bowl of a food processor; cover and pulse to combine. Add the butter. Pulse until pieces are pea-size. With processor running, pour in ice water, 1 tablespoon at a time, until it just starts to come together. Gather mixture into a ball, kneading gently until it holds together.
  2. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 13 inches in diameter.
  3. Wrap pastry circle around the rolling pin. Unroll into a 10-inch deep-dish pie plate. Ease pastry into pie plate without stretching it.
  4. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp as desired.

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