Pumpkin Sweet Potato Pie

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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.

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