So, every year I end up making pumpkin pie because it sounds good and every year we eat one piece each of the heavy custard pie and we're done. So, I end up eventually throwing away about 3/4 of a pie. And I find myself depressed, because I hate wasting food.
So, this year I tried and tried to think of a way to get a pumpkin pie-like effect without the heaviness of pumpkin pie. I would normally try to make my Pumpkin Custard, but my son is showing more and more curiosity in food, so I worry about him eating it with the amount of coconut milk in it with the coconut allergy. So, I was back to square one.
Then I stumbled across a recipe for sweet potato pie. Intrigued, I looked at the ingredients and thought that maybe it would indeed be lighter than pumpkin pie. But, I still REALLY wanted pumpkin in the pie. And there was the added problem that the sweet potato pie recipes I could find called for cow dairy, which I'm trying to have my daughter avoid for the sake of her stomach issues wherever possible.
And then one day, I stood in front of my fridge and stared at a jar of Gluten Free Easily Pumpkin Butter and had an epiphany. A true monkey touch the monolith moment.
And thus, Pumpkin Butter and Sweet Potato Pie was born! It is the perfect balance of pumpkin pie flavor with the lightness of a sweet potato pie.
Now, to make this you are going to need two things that I didn't create, but I'll link to those in the beginning. Trust me, they are both worth making! And freeze the pumpkin butter if you don't want to use all of it within six months. Trust me, I'll be doing more with it. It is SO yummy!!!
Trust me. Make this! It's the perfect addition to a Thanksgiving table!
Pumpkin Butter and Sweet Potato Pie (Gluten, peanut, cow dairy free with refined sugar free option)
First you are going to need:Enjoy!
Pumpkin Butter and Sweet Potato Pie Filling
- Gluten Free Easily Pumpkin Butter
- Allergy Free Alaska Pie Crust, made to recipe and ready for filling.
- 2 Large Sweet Potatoes cooked and mashed (both white and orange, aka yams, work for this)
- 1 Small container (6 oz.) goat's milk yogurt, plain (vanilla works if you don't care about refined sugar)
- 1/2 cup palm sugar (or 3/4 cup brown sugar if you don't care about refined sugar)
- 1/4 to 1/2 cup Gluten Free Easily Pumpkin Butter (depending how pumpkin-y you want your pie. I like it with 1/4 cup)
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 cup ground ginger
- 5 large egg yolks
- pinch of salt
- 1 Allergy Free Alaska Pie Crust
- 1 Cup Blue Diamond All Natural (plain) Almonds, chopped coarsely (I put mine through a coffee grinder for a couple of pulses for the pie in the pics...it came out a bit too fine. Chopping them with a knife works a lot better). Do NOT roast beforehand.
- 1 to 2 tbs. Real Maple Syrup
Heat Oven to 350 degrees
Place mashed sweet potatoes, yogurt, sugar, pumpkin butter, cinnamon, nutmeg, ginger, egg yolks and salt in the bowl of a stand mixer. Beat on medium speed until well combined and smooth.
Set pie crust, already in pie plate and ready to fill on a half sheet pan (to catch any boil over), fill with sweet potato mixture (you might end up with extra depending how deep your pie plate is). Smooth top of pie with a rubber spatula. Sprinkle top liberally with almonds. Drizzle maple syrup over the top of the nuts (mine probably took about 1 1/2 tbs. of maple syrup).
Bake for 50 to 55 minutes or until the custard reaches a temperature of 165 to 175 degrees Fahrenheit (the temperature that custard sets). The middle may still jiggle slightly. Remove from oven and let cool in pan to room temperature. Serve (store leftovers in the fridge as this is a custard pie).