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Hermitage Sweet Potato-Pumpkin Pie

Yield one 10-inch pie


  • 10-Inch Deep-Dish Pastry
  • 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

How to Make It

  1. 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.

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

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

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

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