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Pumpkin and Sweet Potato Pie

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Makes: 6 servings adjust
This pumpkin pie eschews the traditional spice, creating a fresher, sweeter pumpkin pie.



Step 1

Prepare pie crust dough using your regular pie crust recipe. Roll dough and form crust. Refrigerate 15 minutes. Place foil in crust and weight foil with pie crust weights. Place a cookie sheet or pizza pan in the 400-degree oven and pre-heat it. Place pie pan on this cookie sheet and bake 15 minutes at 400.

Step 2

Remove pie weights and bake crust an additional 5-10 minutes until golden brown.


  • 1 cup Heavy Cream
  • 1 cup Milk
  • 3 Eggs
  • 2 Egg Yolks

Step 3

In a mixing bowl, whisk together cream, milk, eggs, and egg yolks. Set aside.


  • 1 can Canned Pumpkin Puree, 15 oz.
  • 1 cup Candied Yams, drained
  • 34 cup Sugar
  • 14 cup Pure Maple Syrup
  • 2 teaspoons Fresh Ginger, grated
  • 12 teaspoon Ground Cinnamon
  • 14 teaspoon Ground Nutmeg
  • 1 teaspoon Salt

Step 4

While crust is baking, combine pumpkin, yams, sugar, syrup, ginger, nutmeg, cinnamon, and salt in a heavy bottom sauce pan. Cook at a sputtering simmer 5-7 minutes. Stirring constantly, simmer an additional 12 minutes.

Step 5

Remove pumpkin and yam mixture from heat. Quickly whisk in the milk/cream/egg mixture.

Step 6

Strain mixture through strainer and whisk again. Pour mixture into warm pie shell.

Step 7

Bake at 400-degrees for 10 minutes. Reduce to 300 degrees and cook another 20-35 minutes, until the filling "sets" around the edges. Pie is done when filling reaches 175-degrees with instant read thermometer.


  • 1 cup Whipping Cream
  • 14 cup Powdered Sugar

Step 8

Whip powdered sugar into whipping cream and beat until fluffy. Serve pie with fresh whipped cream.
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