Yummy Mock Pumpkin Pie
Satisfy your autumn dessert cravings with this irresistible Yummy Mock Pumpkin Pie, a clever twist on the traditional favorite that swaps pumpkin for sweet potatoes! This silky-smooth pie features a perfectly spiced filling made with creamy mashed sweet potatoes, warm cinnamon, nutmeg, and ginger, all nestled in a flaky premade pie crust. Sweetened with a blend of granulated and light brown sugar, and enriched with evaporated milk and melted butter, this dessert delivers a rich, custard-like texture that’s delightfully reminiscent of classic pumpkin pie. With only 20 minutes of prep time and simple ingredients, this recipe is perfect for holiday gatherings or an everyday treat. Serve each slice with a dollop of whipped cream for an extra indulgent finish, and enjoy a pie that’s as unique as it is delicious! Keywords: sweet potato pie, pumpkin pie alternative, fall desserts, Thanksgiving recipes.
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Recipe Information
Ingredients
- 1 piece Premade pie crust
- 2 cups Cooked and mashed sweet potatoes
- 1 cup Full-fat evaporated milk
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar
- 2 pieces Large eggs
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- to taste Whipped cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Place the premade pie crust into a 9-inch pie dish and crimp the edges if desired. Set aside.
In a large mixing bowl, combine the mashed sweet potatoes, evaporated milk, granulated sugar, and light brown sugar. Whisk until smooth.
Add the eggs, melted butter, and vanilla extract to the sweet potato mixture. Whisk together until fully incorporated.
Sprinkle in the cinnamon, nutmeg, ginger, and salt. Stir until the spices are evenly distributed throughout the mixture.
Pour the sweet potato filling into the prepared pie crust and smooth the surface with a spatula.
Place the pie on the center rack of the preheated oven. Bake for 50-55 minutes, or until the filling is set and a toothpick inserted into the center of the pie comes out clean.
Remove the pie from the oven and let it cool completely on a wire rack. This will allow the filling to fully set.
Once cooled, slice the pie and serve with whipped cream, if desired. Enjoy your Yummy Mock Pumpkin Pie!
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 33.2 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 123 mg | 9% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 375 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
