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Sweet Potato-Pumpkin Pie with Pecan Topping

by in Nov 1996
Sweet Potato-Pumpkin Pie with Pecan Topping
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Total Time: 20

Yield: 12 servings

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  • 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


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


  • 1 large egg
  • 1/2 cup dark corn syrup
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped pecans


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.
Updated Thursday, October 29th, 2009

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