Sweet Potato-Pumpkin Pie with Pecan Topping
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Total Time: 20
Yield: 12 servings
Ingredients:
1 15-ounce can Libby’s Easy Pumpkin Pie Mix1 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 egg1/2 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.Browse Similar Recipes
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