Butternut Maple Sweet Potato Pie
Butternut sweet potato pie - dairy free and full of autumn goodness
Prep time: 5-60 minute
Cook time: 45-60 minute
Serves: 6-8 servings
Ingredients:
1 9” frozen gluten free pie shell/crust (I used Wholly gluten free, Trader Joes is similar and I’m sure there are others as well)
Filling ingredients:
1 lb of sweet potatoes / butternut squash pulp - baked/steamed, scooped out, and measured. Or 1 store bought can of sweet potato
3 large eggs
1 can of coconut milk (or heavy cream)
1/4 cup of maple or palm sugar (1/3 if you like your pie sweeter, I used 1/8 but candidly it wasn’t very sweet)
1 tsp of cinnamon
1 tsp of ginger powder
1/8 tsp of nutmeg
1 tsp of vanilla extract
Cooking Tools:
Blender
Oven
Directions :
Prep:
Bake 1.25 lbs of sweet potato / butternut squash to yield 15-16oz of pulp (bake at 350F for 30-45 min depending on size of your sweet potato/squash). Scoop out, measure, and have it ready. Alternatively, you can use 1 can of sweet potato puree.
Pie making:
Preheat oven at 350F and follow the pie crust instructions on pre-baking the crust.
Add all the filling ingredients into the blender and blend until smooth.
Pour the filling mixture into the pie crust.
Use a crust protector or fold some foil around the pie crust edges and bake for 45-60 minutes (depending on oven). Pie is done when the pie center no longer shakes/jiggles when its moved.
Cooking Tip:
You can easily replace the sweet potato and butternut in this recipe with pumpkin - just increase the maple / palm sugar by 1/4 cup as pumpkin has less sugar.
In case the stores are sold out - you can also make your own pie crust. I recommend Bob’s red mill’s gluten free gluten free pie crust recipe - a little crumbly but quite delicious. (I’m still experimenting and trying to see if I can create my own healthier and easier to work with pie crust recipe, work in progress)
Stay healthy with Annie:
If you don’t mind the texture being closer to a custard, it significantly reduces the fat. I also make a version of this pie where I replace the coconut milk with almond milk, 2 tbsp of coconut cream, and an extra egg.
But hey, it’s 2020 holidays and I think we all deserve a little bit of a break amiright? Mental health is so important too!
Nutritious and Delicious:
The best thing about this pie is that loaded with vitamin A and antioxidants, not to mention the fiber that comes with these wonderful vegetables. It’s like eating your veggies in dessert form, plus some delicious egg protein!