Sweet Potato Pumpkin Pie

Happy Throwback Thursday! This is one of my favorite posts from my old blog, and I wouldn’t change a thing. So, fall lovers and pie lovers, you’re welcome! 😉

For weeks I’ve been aching to make a pumpkin pie. This is mostly because I baked up several of our fall pumpkins a couple months ago, pureed them, and froze them. And they’ve sat patiently waiting for the holiday season to be baked into something delicious!!

Unfortunately, Thanksgiving and Christmas rendered zero extra time, energy or oven space, so alas, the pumpkin puree sat. Finally yesterday evening, {New Year’s!}, I had the time, energy AND oven space to tackle a pumpkin pie. I had some sweet potatoes on hand that needed using, so I combined several recipes of mine and created this.

It turned out pretty tasty, even though it’s technically not pumpkin pie season anymore!

Sweet Potato Pumpkin Pie {with Crumb Topping}

Ingredients:

One Gluten Free Pie Crust (click!)

Pie Filling:

1 c. pumpkin puree
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. orange zest
3/4 c. brown sugar
1/8 tsp. salt
3 eggs
3/4 c. milk

Crumb Topping:

1/4 c. brown sugar
1/2 c. oats
1 Tbsp. sugar
1 tsp. cinnamon

Instructions:

Preheat oven to 350 degrees F.

In a large bowl, mix the flour, salt and sugar for the pie crust. Cut in the cold margarine. When thoroughly combined, pour the ice water on the top of the mixture. Knead gently with your hands until you can lift the crust dough with your hands into a greased pie pan.

Using your hands, press the crust into the pan, leaving it about 1/2 inch thick. Press sides of crust as desired.

Next, beat the pumpkin, nutmeg, ginger, cinnamon, orange zest, brown sugar and salt in a large mixer. When well-combined, add the eggs. Beat again. Add milk, and beat again. The texture of the filling should seem liquidy, but creamy.

Pour the filling into the pie crust. Bake for 45-50 minutes, depending on how hot your oven runs. I baked my pie for exactly 50 minutes. If you are using canned pumpkin, baking time may vary. I add lots of water to my pumpkin puree. 😉

Remove from oven and allow at least ten minutes to cool. I loved this pie warm with cool whip, but I love it even more cold. Store in the fridge for up to one week.

Although if you’re like our family, you won’t need a whole week to get rid of it!