Is a pumpkin pie and a sweet potato pie made the same except one has pumpkin and one has potatoes?

I've never made a pumpkin pie but I make good potatoes pies. I've been asked to make a pumpkin pie for the Christmas potluck and I said yes. I always use fresh sweet potatoes for pies, but would canned pumpkin be okay?
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12-08-04, 10:17 PM
Tree
honi, I don't think that many people use anything other than canned pumpkin. It's just fine and way less time consuming.

Check it out HERE

Have fun with your pot luck. Wink

12-08-04, 11:27 PM
DvdGStwrt
Depends on your recipe for sweet potato pie.

I DO make from scratch pumpkin pies (TreeWink) the old fashion way, starting in late spring planting pumpkin seeds. The recipe is different than using canned pumpkin or pumpkin puree and needs adjusting depending on what kind of pumpkin you are using.

A decent Pumpkin Pie Recipe is usually found on canned pumpkin. Libby's also has pre-spiced pumpkin pie pumpkin, just add milk and condensed milk.

Off the top of my head, for un-spiced pumpkin, it is something along the lines of
1 29 oz can of pumpkin (the large can)
2 cans (12 oz) evaporated milk
1 1/2 C sugar
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground glove
4 large eggs.

Beat the eggs, add evaporated milk, spice and pumpkin, mix well.

Pour into 2 9 inch uncooked pie shells
bake at 425 F 15 minutes, then reduce the heat to 350F for 40 to 50 minutes or until a butter knife inserted in the center of the pie comes out clean. Cool on a wire rake about 2 hours

I think it is 3 or 4 tsp of pumpkin pie spice as substitute for the individual spices.

For pies made out of home cooked pumpkin:

Take one pumpkin, cut in half, scoop out seeds and strings, cut pieces into quarters (making 8 pieces)

In a large pot with a lid, put in a steamer tray (a small plate works well) put in 1 to 1/2 inches of water at the bottom. Stack the pumpkin to where the shell is on top. Cover snuggly and cook on medium high until the pumpkin is soft. (About 30 minutes)

Turn off stove, carefully remove pieces, drain in colander and let cool down. Remove scoop out the meat, toss the shells.

In a large mixing bowl mash the pumpkin, then use a mixer to mix it into a smooth consistency - drain through a sieve.

For pies I use 2 cups of this pumpkin, mixed with the same amount of spices. However I reduce the amount of milk to 1 can evaporated with 1/2 cup regular milk. I also reduce the sugar to 1 C and increase the egg to 6.

I bake like above, however I place a thin strip of tin foil around the edge of the crust, removing it about 20 minutes before the pie is done.
This makes for 2 9 inch pies

Do either of these appear like the sweet potato pie recipe you use?

http://members.aol.com/horizon012/Pie/index.html is close to what I use, however I use less butter and sugar, a little more spice and I bake my yams in foil instead of boiling or steaming them to remove the skins.

David

12-08-04, 11:29 PM
DvdGStwrt
I can do it off the top of my head simply because I have been baking them every year for the past 6 years. Razz

12-09-04, 05:25 PM
honilov
Thanks Tree and David. I sure appreciate your help. I see there is a little difference in the ingredients. I don't use ginger or glove in the potato pie. The link David gave has the exact same ingredients that I use. I don't usually measure my ingredients though, I just taste as I go until it tastes right. Usually I make about 4 pies with the mixture.

Tree, the link you gave sure give me a lot of choices for pumpkin pies. I can't go wrong.

This message has been edited. Last edited by: DorianGreyed,