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.

Prep Time:
45 mins
Bake Time:
1 hrs 15 mins
Bake Time:
1 hrs 10 mins
Cool Time:
1 hrs
Chill Time:
4 hrs
Total Time:
45 mins
Servings:
10

Ingredients

Sweet Potato Pumpkin Pie

  • 1 recipe Flaky Peanut Crust, below

  • 1 ¾ pound sweet potatoes, scrubbed

  • 1 15 ounce can pumpkin

  • ¾ cup granulated sugar

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • 4 eggs, lightly beaten

  • 1 cup buttermilk

  • ½ cup whipping cream

  • 1 recipe Streusel Crunch

Streusel Crunch

  • ½ cup bite-size cheese crackers, broken

  • ¼ cup salted cocktail peanuts, coarsely chopped

  • 2 tablespoon butter, melted

  • 1 tablespoon packed brown sugar

Flaky Peanut Crust

  • 1 ½ cup all-purpose flour

  • ½ teaspoon salt

  • ½ cup salted cocktail peanuts

  • ½ cup cold butter, cut up

  • ¼ cup ice cold water

Directions

  1. Prepare Flaky Peanut Crust; set aside. Preheat oven to 375°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 375ºF 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.

Streusel Crunch

  1. Preheat oven to 250ºF. 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.

Flaky Peanut Crust

  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.

    Sweet Potato-Pumpkin Pie with Streusel Crunch
    Andy Lyons

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°F oven for 25 minutes or until set.

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