Prep 30 mins
Cook 1 hr 30 mins
If you like pumpkin pie but want something just a little different give this a try. The filling does take time but it is well worth the effort.
- 1 unbaked 10-inch pie shell
- 1 1⁄4 lbs sweet potatoes
- 1 cinnamon stick
- 2 -3 whole cloves
- 1 inch fresh ginger
- 1 pinch anise (optional)
- 2 cups pumpkin puree (or 1 15oz can)
- 2 eggs
- 2 tablespoons butter, melted
- 1⁄2 cup granulated sugar
- 1⁄2 cup brown sugar, packed
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄2 cup coconut milk
- 1 cup heavy cream
- 3 tablespoons sugar
- Peel sweet potatoes and cut into chunks.
- Place in shallow baking pan in 1/2 inch water.
- Break cinnamon sticks, peel and cut ginger in small pieces, scatter among sweet potato pieces along with cloves and pinch of anise.
- Cover with foil and bake at 350°F for about 30 minutes, until sweet potatoes are easily pierced with a knife.
- Remove sweet potatoes from baking pan and mash.
- Process in blender until smooth.
- Strain the baking liquid, discarding the solids.
- Reserve 1/4 cup liquid, add fresh water if needed.
- If you have too much, simmer the liquid in saucepan on stove until reduced to 1/4 cup.
- Beat together sweet potato and pumpkin purees until well blended.
- Beat in eggs, melted butter and reserved spice liquid.
- In separate bowl mix together the sugars, flour and salt.
- Add the sugar-flour mix to the pumpkin and stir until well blended.
- Blend in coconut milk.
- Pour filling into prepared pie shell and bake at 350°F for 1- 1.5 hrs or until knife inserted in middle comes out clean.
- If the edges of crust darken too much before filling is cooked cover them with strips of aluminum foil.
- Let pie cool completely before topping.
- On high speed beat cream and sugar until high peak form.