I think these are my favorite pictures I’ve taken recently. The turquoise contrasts brilliantly with the orange colored pie. I love how rustic and homemade the pie ended up turning out.
I adore pumpkin pie. I could eat it year round. I’ve made so many variations of pumpkin pie over the years that I’m always on the lookout for a new interesting version. This pie blends both sweet potato and pumpkin with a hint of coconut cream.
I like that the recipe uses coconut cream instead of heavy cream. It saves me trying to find a dairy free alternative and there is no coconut flavor in the pie. It was fun pureeing the sweet potatoes but I couldn’t really taste the difference between this pie and a regular pumpkin pie. I thought the texture came out different than a regular pie. It was beautifully smooth.
The Fine Cooking Thanksgiving Cookbook is going to be a lifesaver when I host my first Thanksgiving. I’ve never made a turkey before. The dessert chapter is to die for! It has all the classics as well as some delectable looking cheesecakes. I’m definitely volunteering to bring the cranberry sauce and dessert this year.
1 1/4 cups AP Flour
1/2 tbs granulated sugar
1/4 tsp salt
1/2 stick unsalted butter, cold cut into cubes
1/8 cup vegetable shortening, cold cut into cubes
1 tsp lemon juice
3 tbs ice water
1 1/4 pounds sweet potatoes, peeled and cut into 1 inch cubes
1 cinnamon stick
One 15oz can of pumpkin puree
1 large egg, beaten
1 egg yolk, beaten
2 tbs butter, melted and cooled
1/2 cup granulated sugar
1/2 cup light brown sugar
2 tbs AP flour
3/4 tsp salt
2 tsp pumpkin pie spice
1/2 cup coconut milk
- Put the flour, sugar and salt into a food processor and pulse briefly. Add the butter and shortening,. Pulse for a few seconds until crumbs form. Add in the lemon juice and water and pulse until moistened.
- Remove and gently shape into a disc. Cover with plastic wrap and refrigerate for one hour minimum.
- In a medium saucepan place the sweet potatoes and cinnamon stick. Pour in just enough water until the sweet potatoes are covered. Bring to a boil and simmer for 10 minutes until the sweet potatoes are tender.
- Remove the cinnamon stick and drain the sweet potatoes, reserving 1/4 cup of the liquid.
- In a blender place the sweet potatoes, pumpkin and reserved water. Blend until smooth (I used my Vitamix, the mixture is really thick). Pour into a large bowl. Set aside to cool.
- Preheat the oven to 350 F. In a small bowl whisk together the sugars, salt, pumpkin pie spice and flour. Stir the beaten eggs and melted butter into the pumpkin mixture. Stir in the sugar mixture until completely smooth. Stir in the coconut milk.
- Roll out the pie dough and place into a 9 inch pie plate. Trim the overhang and crimp. Pour the pie filling into the prepared shell. Bake for 1 3/4-2 hours until a toothpick inserted in the center comes out clean.
- Place on a wire rack to cool completely.
adapted from Fine Cooking Thanksgiving Cookbook.
I received a copy to review. This post contains affiliate links.