Ultimate Pumpkin Pie: Made with Sweet Potatoes!

Sweet potato pie and pumpkin pie join forces in our amazingly delicious pumpkin pie recipe. Our food editor Hali shows you how to make pie crust that's flaky and delicious along with the steps for our sweet and crunchy topping.

Today we're combining sweet potato and pumpkin puree for a new twist on a favorite Thanksgiving pie. It's baked in a flaky peanut crust and topped with playful cheesy peanuts streusel. Let's get started. First we'll make the crust. Place 1-1/2 cups flour, half teaspoon salt and a half cup of salted peanuts in the bowl of a food processor. At half cup of cold butter chunks, pulse the mixture until pea-sized piece is formed. With the processor running, add a quarter to 1/3 cup of ice cold water, 1 tablespoon at a time until the dough starts to come together. Transfer the dough to a lightly floured surface. Slightly flatten the dough and roll it into a circle about 13 inches in diameter. Rub the dough around a rolling pin and unroll into the pie plate. Nozzle the dough into the plate without stretching it. Next, trim the dough half inch beyond the plate. Fold under extra dough and crimp as desired. Once the crust is finished, we can cover it and pop it in the fridge while we prepare our filling. Here I have two medium sweet potatoes that I've scrubbed in pairs with a fork before baking about 1-1/2 hours in a 325-degree oven. Now that they're cool, I'll remove the skins and puree them until smooth. You should get about two cups of puree. To the sweet potatoes, we will add 15 ounces of pumpkin puree, three-quarter cup of sugar, half teaspoon salt, half teaspoon cinnamon and a quarter teaspoon of ground nutmeg. Beat in the four eggs until combined. Next, stir in 1 cup butter milk and a half cup of whipping cream. Pour the pie filling into the prepared pie crust and cover the edges with foil. Bake the pie for 15 minutes in a 375-degree oven. Remove the foil and bake 20 minutes more or until the center is set. Remove the pie from the oven and transfer to a wire rack. Cool for 4 to 24 hours. Reduce the oven to 250 degrees. In a small bowl, combine half cup of chopped cheese crackers, a quarter cup of coarsely chopped salted peanuts, 2 tablespoons of melted butter and 1 tablespoon of packed brown sugar. Transfer the mixture to a baking sheet lined with foil. Bake for 25 minutes or until golden, stirring halfway through. Remove the cheesy peanut streusel from the oven and cool on a wire rack. Sprinkle the cheesy peanut streusel over the pie before serving. Get ready for oohs and aahs [unk] because this pie is sure to be a hit.