Why You’ll Love this Sweet Potato Pumpkin Pie Recipe
Why will you love this Sweet Potato Pumpkin Pie recipe? It’s a delightful blend of flavors that perfectly captures the essence of fall.
The creamy texture combined with the warmth of spices creates a cozy experience that’s hard to resist. Imagine serving a slice at your family gathering, and everyone raving about how delicious it is!
Plus, using coconut milk adds a subtle richness that elevates the pie to new heights. I can’t get enough of that sweet potato and pumpkin harmony; it’s a match made in dessert heaven.
This pie isn’t just a treat; it’s a celebration of seasonal ingredients that will leave your taste buds dancing. Trust me, you’ll want this recipe in your collection!
Ingredients of Sweet Potato Pumpkin Pie
When it comes to making a delicious Coconut Milk Sweet Potato Pumpkin Pie, the right ingredients can truly make all the difference! It’s like gathering your friends for a cozy night in; you want everyone to feel welcomed and satisfied.
So, let’s explore what you’ll need to whip up this wonderful dessert that’s both comforting and delicious.
Here’s a handy list of the ingredients you’ll need for this scrumptious pie:
- 1 (15 ounce) can pumpkin pie filling
- 1 (15 ounce) can candied yams (don’t drain them!)
- 1/2 cup light brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 2 tablespoons butter, melted
- 2 large eggs
- 3 tablespoons rum (optional, but it adds a fun twist)
- 1 refrigerated pie crust (because who’s time to make one from scratch?)
Now, let’s talk a little more about these ingredients. If you can, go for the coconut milk; it has this lovely creaminess that really enhances the flavor of the pie.
But hey, if you’re not a fan or have an allergy, you can substitute it with regular milk or almond milk. Just keep in mind that the pie might lose some of that tropical flair!
And about the rum—don’t be scared to use it. It’s like that unexpected guest who shows up and makes the party ten times better.
But if you’re serving this to kids or just prefer to skip the alcohol, it’s perfectly fine to leave it out. The pie will still be amazing, trust me!
How to Make Sweet Potato Pumpkin Pie
Making your very own Coconut Milk Sweet Potato Pumpkin Pie is easier than you might think, and trust me, the end result is totally worth it. So, let’s roll up our sleeves and get to it!
First things first, preheat your oven to a cozy 350°F. You want that warmth ready to embrace your pie when it’s time for baking.
Now, grab your food processor because it’s time to mix things up. In the bowl, combine 1 (15 ounce) can of pumpkin pie filling and 1 (15 ounce) can of candied yams—yes, don’t drain those yams; we want all that sweetness!
Add in 1/2 cup of light brown sugar, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of salt. Oh, and don’t forget the creamy goodness of 1/2 cup coconut milk and 2 tablespoons of melted butter. Toss in 2 large eggs and 3 tablespoons of rum if you’re feeling adventurous.
Now, give that mixture a whirl until it’s smooth and velvety. It should be like a warm hug in a bowl—just the right amount of sweet and spiced.
Once everything is beautifully blended, it’s time to pour that luscious filling into your 10-inch refrigerated pie crust. If you’re anything like me, you might’ve a moment where you think, “Will this all fit?” Spoiler alert: it will, and it’s going to be glorious.
Pop that pie into the oven and let it bake for about 1 1/2 hours. You might need to set a timer, or else you’ll get lost in the scent of pumpkin spice wafting through your house, and suddenly, time will disappear.
When the timer goes off, carefully remove your pie from the oven and let it rest for at least 20 minutes. This is essential because it gives the filling a chance to set up properly.
But if you can wait even longer, chilling it in the fridge makes the flavors deepen and the texture even more delightful. Now, doesn’t that sound like the perfect treat for your next gathering?
Sweet Potato Pumpkin Pie Substitutions & Variations
After you’ve whipped up that delicious Coconut Milk Sweet Potato Pumpkin Pie, you might find yourself wanting to mix things up a bit.
For a dairy-free option, swap the butter for coconut oil or a vegan butter substitute. If you’re out of pumpkin pie filling, you can use pure pumpkin puree instead and add your own sweetener and spices.
Want to enhance the flavor? Try adding a splash of maple syrup or a bit of vanilla extract.
If you prefer a nuttier crust, consider using a graham cracker or almond flour crust. You could even throw in some chopped pecans or walnuts for added texture.
The possibilities are endless, so don’t hesitate to experiment!
What to Serve with Sweet Potato Pumpkin Pie
While enjoying a slice of Sweet Potato Pumpkin Pie, I love to think about what pairs well with its rich flavors. A dollop of whipped cream is always a classic choice, adding a light and airy contrast.
If you’re feeling adventurous, a scoop of coconut ice cream complements the pie’s coconut milk base beautifully. For drinks, I often reach for a warm cup of spiced chai or a bold cup of coffee, which enhances the pie’s spices.
A sweet dessert wine can also elevate the experience, bringing out those autumnal notes. Finally, serving it alongside a simple salad with tangy vinaigrette can balance the sweetness perfectly, making for a delightful meal.
Enjoy experimenting with these pairings!
Additional Tips & Notes
Pairing Sweet Potato Pumpkin Pie with delightful accompaniments enhances the overall experience, but there are also some tips to keep in mind for a successful bake.
First, always let the pie cool for at least 20 minutes before slicing; this helps it set properly. If you want a firmer texture, consider adding an extra egg to the filling mixture.
For added flavor, try using fresh pumpkin puree instead of canned, but make sure to adjust the moisture accordingly. If your crust starts to brown too quickly, cover the edges with foil.
And don’t forget to chill the pie; it tastes even better after a few hours in the refrigerator. Enjoy your delicious creation!