Thanksgiving Twofer Pie [TWD]

The table was surrounded by Americans and Peruvians and even a Colombian. The guests had grown from 12 to 18 by a simple knock at the door. Quickly, a large batch of rice was made to compensate for the small turkey and small number of fixings. The Peruvians were now the majority and rice is an essential part of any meal.

After dinner was through, dessert was served. People were not stuffed like a normal Thanksgiving dinner and were ready to enjoy the baked goods: Caramel Cake, Brownies and the Thanksgiving Twofer Pie. Everything was gobbled up, with one of the Americans exclaiming that she had not eaten a brownie in TWO years!

Some changes were made in the making of the recipe. Instead of the “good for everything” pie crust, I chose to make the sweet tart dough. Too many challenges were being reported with the pie crust and I needed a dessert I could serve without worry. Of course, I substituted sweet potato puree for the pumpkin and I used a Pumpkin Pie Spice combination.

Surprisingly, the Thanksgiving Twofer Pie was the star of the afternoon. Sure the brownies were devoured and the cake was eaten. But, most could not get over the fact that I made a sweet potato dessert that they adored. Yeah!

Thanksgiving Twofer Pie

Yield: 8 servings

Source: Adapted from Baking From My Home to Yours


  • 1 cup sweet potato puree
  • 2/3 cup heavy cream
  • 3/4 cup panela sugar (substitute with brown sugar), divided
  • 2 large eggs, divided
  • 2 large egg yolks, divided
  • 2 teaspoon dark rum
  • 1 teaspoon vanilla extract, divided
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon & pinch of salt, divided
  • 1/2 cup corn syrup
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups pecan halves or pieces


  1. SWEET POTATO FILLING: Combine sweet potato puree, heavy cream, 1/2 cup panela, 1 large egg, 1 egg yolk, rum, 1/2 teaspoon vanilla, pumpkin pie spice, 1/4 teaspoon salt. Leave filling in bowl.
  2. PECAN FILLING: Whisk together corn syrup, 1/4 cup panela, butter, 1 large egg, 1 egg yolk, 1/2 teaspoon vanilla, cinnamon, pinch of salt and cinnamon until ingredients are smooth.
  3. Preheat oven to 450F.
  4. ASSEMBLY: Pour sweet potato filling into prepared sweet tart crust. Top sweet potato filling evenly with pecans, then top with pecan filling. Poke down any pecans that float to the top and aren't covered with filling.
  5. Bake pie for 10 minutes.
  6. Reduce oven temperature to 300F and bake for another 35–40 minutes, or until it is evenly puffed and a slender knife inserted into the center comes out clean (total baking time, 45 to 50 minutes). Transfer pie to a cooling rack and let it stand until it is just warm or until it reaches room temperature.

Thanksgiving Twofer Pie is being served up for Tuesdays With Dorie. This weeks TWD recipe was chosen by Vibi of La casserole carrée (where you will find this weeks recipe). Enjoy more Thanksgiving Twofer Pie by visiting the blogroll at the Tuesdays With Dorie website. Or, see what other goodies we have enjoyed on past weeks!

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

You may also like...

11 Responses

  1. Snooky doodle says:

    yummy what a nice pie 🙂

  2. gail says:

    My idea of a perfect dinner is one that ends with a variety of desserts. I am sure that your many guests walked away from the table quite happy and satisfied. I, for one, would definitely have asked for a heaping slice of the twofer pie.

  3. Cakelaw says:

    Hi Gretechen, your pie looks marvellous. From my perspective, it was a good move to substitute the pie crust – I found it difficult to work with.

  4. Bellini Valli says:

    I have seen this Twofer pie all over the blogosphere. It is really tempting me to make it for the holidays!!

  5. Kim says:

    The pie looks wonderful, rich and ooey gooey! No wonder it was a hit.

  6. natalia says:

    It must have been a wonderful dinner !!!

  7. BakingLikeBetty says:

    Sounds like you had a wonderful Thanksgiving…the more the merrier!! I love your pie, the photos look wonderful! I have also seen some other posts that I will want to try in the future! Great blog!

  8. Liz says:

    Looks beautiful! I like to do my pecan and pumpkin pies with a tart dough instead of a pie dough–I think it’s better with a crisp crust than a flaky crust–so I think your version sounds wonderful!

  9. pinkstripes says:

    What a fun Thanksgiving! I love big unplanned gatherings. I’m glad the twofer was a hit. I loved this recipe.

  10. Jasmine says:

    Great looking pie! You’re so lucky to share your table and your culinary creations with your peruvian friends. Everytime I read your stories I wish I was there too! Thanksgiving is the perfect opportunity to realize how lucky we all are. You particularly ; )

  1. November 2, 2014

    […] have made pies. Fruit pies, cream pies, pumpkin pies, even pies in the form of cupcakes! But I can tell you with all honesty, I had never really found […]

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: