Sweet Potato-Pumpkin Pie with Pecan Topping
By Yankee Magazine|Oct 29 2009|
Yield
12 servings
Total Time
20 minutes
Ingredients
1 15-ounce can Libby’s Easy Pumpkin Pie Mix
1 15-ounce can candied yams, undrained
1/2 cup light-brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup half-and-half or cream
2 tablespoons melted butter
2 large eggs
1 refrigerated piecrust
Pecan Topping
Instructions
Heat oven to 350°. Combine pumpkin pie filling, candied yams, light-brown sugar, pumpkin pie spice, salt, cream, butter, and eggs in the bowl of a food processor, then process until smooth. Line a 10-inch pie pan with the crust and fill with the pumpkin-sweet potato mixture. Fasten aluminum foil around the exposed pastry edge to prevent it from burning. Bake 1-1/2 hours. Remove from the oven and set aside at least 20 minutes.
Pecan Topping
Ingredients
1 large egg
1/2 cup dark corn syrup
1/2 teaspoon vanilla extract
1 cup chopped pecans
Instructions
Mix together the first three topping ingredients, layer on top of the cooled pie, then distribute pecan pieces evenly. Return to the oven 30 minutes. Cool on a rack at least 15 minutes before serving.
