• Scarlett Bauman, Fundraising and Marketing Manager

Sweet Potato Pumpkin Pecan Pie

A Recipe by Chef Wendell Bowles, Director of Dining Services, Hawthorn House

Ingredients for 1 Pie

• 1 cup chopped pecans

• 1 teaspoon vanilla

• 1/2 cup canned pumpkin

• 1/2 cup canned sweet potato

• 4 tablespoons melted butter

• 1/2 cup sugar

• 1 cup corn syrup

• 3 eggs

• 1 (9 inch) unbaked pie shell or graham cracker crust


Preheat oven to 350 °F.

With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin, sweet potatoes, and vanilla until well-blended and smooth. Arrange pecans in bottom of pie shell. Slowly pour wet mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.

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