This pie almost has a pumpkin pie flavor! No one notices the difference when we make this meal for Thanksgiving. It’s even superior to pumpkin pie, in my opinion!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 1 (15 ounce) can sweet potatoes, drained
- 1 (15 ounce) can carrots, drained
- ¼ cup packed brown sugar
- ¼ cup milk
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1 prepared graham cracker crust
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place the potatoes, carrots, sugar, milk, eggs, and pumpkin pie spice together in a blender; blend until smooth. Pour mixture into the pie crust.
- Bake in preheated oven until a toothpick inserted in center comes out clean, about 30 minutes.
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 199 mg |
| Sugars | 19 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I think this tastes great! I wouldn’t be able to tell the difference between this and pumpkin pie. I made it exactly as described. Next time I will cook it a bit longer. It wasn’t quite as firm as I would of liked. I was worried about the crust burning. But, that is my only issue. Will def make this again. Super easy!
This was outstanding! I made a few additions, I added nutmeg, some ground flaxseed for a nutty quality and topped with mini marshmallows. My children loved it, said it was better than my homemade pumpkin pie. Will make again.
Dave enjoyed, will make again.