Sometimes Matt and I really strike gold in the kitchen. We’ve been toying with some new ideas for holiday treats, and have wanted to experiment with a new pumpkin pie recipe. Not that last year’s recipe with coconut milk was a problem, but I’ve made it so many times I’m kind of over it…. plus, I don’t think it had enough density for Matt.
Last Saturday night we really hit the jackpot. I must give credit where credit is due…it was pretty much Matt’s concoction, which impressed me because he normally doesn’t like sweet potatoes, so his eagerness to use them instead of pumpkin puree was pretty cool. ……ahh, it’s the little things in a relationship, isn’t it?!
Here is the recipe:
Sweet Potato Almond butter pie
Low Sugar, high fiber, wheat free, milk optional:
Crust (adopted from Bob’s Redmill baking book):
1 cup spelt flour
3/4 cup cornmeal
3 tbsp fine sugar (we used an evaporated cane juice)
1/4 tsp: salt, baking soda
4 tbsp butter, chilled and chopped into pieces
1/4 cup almond or rice milk
Place all dry ingredients in food processor and pulse to blend. Sprinkle butter over mixture. Pulse until just mix. Stir and pulse until it looks like crumbs. Pour into a bowl and add almond milk and mix until it just begins to clump together. Roll the dough into a ball, flatten the ball, and cover with plastic. Refrigerate for 30 min or so.
Meanwhile, the filling:
1 large sweet potato, baked and peeled
1 cup almond/rice/cow milk
1 egg + 2 yolks
1/2 cup almond butter
1/4 cup unrefined sugar or molasses
1 tsp each: cinnamon, nutmeg, allspice, ginger
1/8 tsp salt
Blend the pumpkin and milk in a blender or food processor. Whisk eggs and add to pumpkin/milk combo. Add almond butter and whisk. Add sugar and spices and salt. Whisk until smooth (it’s a lot of whisking, really). Set aside
Once chilled, pull out dough and roll so that it makes a square or circle (we used a square dish) large enough to be a pie crust. It ends up being kind of thick and dense once cooked, just so you know. Grease a pie tin, and add the rolled dough.