Sweet Potato Pie Vs. Pumpkin Pie

On Episode 2 of The Canteen Cooks, we compare our sweet potato pie recipe to our pumpkin pie recipe to see which we prefer! Renée also walks you through her basic pie crust recipe that she uses for both pies. Although Canadian Thanksgiving has already passed, American Thanksgiving is just around the corner as are the holidays. These pies are a perfect finish to any family feast and they're surprisingly easy to make. We've included the recipes below:

PIE CRUST

Ingredients:

• 2 cups all-pupose flour

• 1 cup COLD butter or lard (cut into cubes)

• 1 tsp salt

• 1/4 cup COLD water

Directions:

Mix flour, salt and fat by hand or in a food processor, until it resembles oatmeal. Add cold water, a little at a time until the dough comes together. Form into a flat ball and wrap in plastic wrap and chill for 1/2 hour or until ready to use.

HOW TO BLIND BAKE YOUR PIE CRUST: https://youtu.be/USBB8u-fuQA

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SWEET POTATO PIE FILLING

Ingredients:

• 2 cups cooked sweet potato (mashed)

• 1 cup brown sugar

• 1/2 cup melted butter

• 2 eggs

• 1/2 cups evaporated milk

• 1 tsp vanilla

PUMPKIN PIE FILLING

Ingredients:

• 2 cups pumpkin puree (not prepared pumpkin pie filling)

• 2 cups brown sugar

• 2 eggs

• 1 can of evaporated milk

• 1/4 tsp each of: allspice, nutmeg, ginger & cinnamon

Directions (for both pies):

Whisk all ingredients together and pour into prepared pie shell. Bake in a 375°F over for 45-60 minutes or until the pie filling has set and no longer jiggles.