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A Halloween Twist on Sweet Potato Pie

A Halloween Twist on Sweet Potato Pie

Courtesy of the New York Public Library, Circa 1974

Courtesy of the New York Public Library, Circa 1974

Sweet Potato Pumpkin Pie, recipe below

If you have southern roots you more then likely had sweet potato pie as one of your many holiday desserts. I make my pie from sweet potatoes and a left over Halloween pumpkin. Its a great recession bluster that saves money and taste sensational. You make it almost the same way as a regular sweet potato pie but you use both baked sweet potatoes and baked pumpkin. I found that my pie came out better with a little extra freshly ground nutmeg added to the recipe. Pies are great to have around over the holidays.

Fred's Sweet Potato Pumpkin Pie Recipe


2 cups baked organic sweet potatoes and 2 cups baked pumpkin

2 large eggs or egg substitutes 

1 cup of the thickets best tasting vanilla soy milk

1-2 cups unprocessed sugar 

2 Tablespoons of lemon juice 

Dash of cinnamon

Extra couple of dashes of nutmeg 

Dash of vanilla extract 


Mix the ingredients into a sweet potato/pumpkin purée add milk as needed to make a smooth but thick filling. Bake in a pie crust shell (remember add a little fiber to your crust recipe) at 375 degrees on lowest rack for 50 minutes, until filling has set. Cool on rack for one hour. Then transfer to refrigerator and chill completely.

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