Hermitage Sweet Potato-Pumpkin Pie

Oxmoor House
one 10-inch pie


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1 cup firmly packed brown sugar
1/2 cup dark corn syrup
3 eggs, beaten
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup cooked, mashed sweet potatoes
1 cup cooked, mashed pumpkin
2 tablespoons dark rum
1 teaspoon vanilla extract
1 (13-ounce) can evaporated milk
1/2 cup whipping cream
1 tablespoon sugar
Additional ground cinnamon


Roll chilled pastry to 1/8-inch thickness on a lightly floured surface. Place in a 10-inch deep dish pie plate; trim excess pastry. Fold edges under, and flute. Set aside.

Combine sugar, syrup, eggs, spices, and salt in a large mixing bowl, beating well. Stir in sweet potatoes, pumpkin, rum, vanilla, and milk.

Pour pumpkin mixture into prepared pastry shell. Bake at 350° for 1 hour and 15 minutes or until set. Cool pie to room temperature.

Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form. Garnish with whipped cream; sprinkle with additional cinnamon.

Created date

February 2010