Pumpkin Sweet Potato Pie

Use your ← → (arrow) keys to browse


Makes: 8 servings
  • 1 (9-inch) frozen unbaked deepdish pastry shell, thawed


  • 1 package (8 ounces) Philadelphia cream cheese, softened

  • 1⁄4 cup sugar

  • 1⁄4 cup canned solid-pack pumpkin

  • 1 egg

  • 1 teaspoon imitation maple flavoring

  • 1 teaspoon pumpkin pie spice


  • 1 can (15 ounces) cut sweet potatoes

  • 2 teaspoons vanilla extract

  • 1 can (14 ounces) sweetened condensed milk

  • 2 eggs

  • 2 teaspoons ground cinnamon

  • 1 teaspoon pumpkin pie spice

  • Frozen whipped dessert topping, thawed (optional)


Preheat oven to 375°F. Line a baking sheet with foil.

Prick the bottom of the pastry shell with a fork; place on prepared baking sheet. Bake for 10 to 12 minutes or until golden brown. Transfer to a wire rack; cool completely.

Reduce oven temperature to 325°F.

For pumpkin cream cheese layer, in a small mixing bowl, beat cream cheese and sugar with an electric mixer on medium until creamy. Add pumpkin, 1 egg, maple extract, and 1 teaspoon pumpkin pie spice; beat until smooth. Spoon cream cheese mixture into the cooled pastry shell. Spread mixture on the bottom and up the side of the pastry shell; set aside.

For sweet potato layer, in a large mixing bowl, beat sweet potatoes and vanilla extract with electric mixer on low until smooth. Add sweetened condensed milk, 2 eggs, the cinnamon, and 1 teaspoon pumpkin pie spice; beat until smooth. Pour over cream cheese layer to fill pastry shell.

Bake for 1 to 1¼ hours or until set in center. Cool on a wire rack. Cover and chill within 2 hours. If desired, serve with whipped topping.

Use your ← → (arrow) keys to browse

33303 people follow sandralee
VVSupremo VVSuprem robertpatrickmc robertpa Hellkat50 Hellkat5 Sheree122 Sheree12 Kvegas14 Kvegas14 lynchartier lynchart meirish3 meirish3 magkulinarny magkulin munchcn62 munchcn6 steeleak steeleak chrysalis62 chrysali Gfsuasti Gfsuasti Funk_DusTy Funk_Dus DRelloArbonneIC DRelloAr navigatingbc navigati