"This is a light and fluffy tasty super delicious pie! It's my favorite Thanksgiving treat."- Kate Murray
This is a recipe that I have made a bunch of times as a pumpkin pie but have decided to turn it into a sweet potato pie do to a popular vote (2 out of 3). I was so heavily influenced by Kamau Bell of Totally Biased who composed this blind taste test of pumpkin vs. sweet potato pie. I just had to serve my family sweet potato this year... It would be rude not to!
Don't be afraid of all of the ingredients! I know that some sort of repeat themselves. When I bake I find that recipes usually run on the bland side so I tend to be heavy handed in with spices. Obviously you can adapt the recipe anyway you want.
1 1/2 pints Butter Pecan ice cream, softened (you can use vanilla but won't it taste nearly as good)
1 3/4 cups Sweet Potato Puree
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 groung ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon pumpkin pie spice
1/8 teaspoon allspice
2 (9 inch) pie shells.
Variation: This specific time I decided to make miniature pies. I bought the Pillsbury roll out dough that comes with 2 pie crusts in a box. I always buy 2 boxes just in case I royally mess up) When making them I found that they only took about 5-7 minutes to bake and I cut them about a 1/2 inch larger than the width of the muffin pan opening.
1. Preheat oven to 425 degrees F (220 degrees C). Place the ice cream near the warm oven to soften.
2. In a large bow whisk together the eggs. Stir in the Sweet Potato Puree, sugar, and all spices listed. (I mix all of my spices together first in a bowl with the sugar to make sure they are fully blended). Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
Variation: Ladle pie filling into each of your cooled pie shells still in muffin tin.
3. Bake for 15 Minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes.
Variation: Bake in preheated oven oven for 7-9 minutes. Reduce heat to 350 Degrees F (175 C) and cover with aluminum foil. Bake an additional 30-35 minutes. You may have to cook your's longer. I have a very efficient Viking Stove (David Jay if you're reading I put this in here for you and I hope you're laughing... HARD) so I have to really be careful with burning crusts.
If you are using graham cracker crust or not messing with the dough at all... Well, you're smart. I really hate dough. I seldom do things with it but I keep on wanting to have cute pies to bring to people! You also will not have to do all of the fussing that I did with the tin foil in the variation recipe.
I'm not sure how all the hard core people make their sweet potato pies. I am a little lazy so I just microwaved the sweet potatoes. We eat them all the time that way and they taste fine so that's how I handled the puree part. Oh, I also pureed them with my Kitchen Aid hand blender and it took what seemed like two seconds for them to become silky smooth. That thing is a beast.
FYI: There will be chunks of pecan in your pies. The better the brand ice cream you use the better off you are in the pecan department. I also ended up making a few little pies and one big pie. Dough is not my friend.
Yes. I am aware that I quoted myself at the top of this blog. Just wanted to see if you were paying attention and if anyone else would think this was odd or funny. Made me laugh.
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**I made this recipe again using graham cracker crusts. I didn't have to tin foil anything and they look much better... This is the way to go!!
I am a firm believer all inclusive activities. If you see something on my blog that you would like to do with someone that has a disability of any kind please send me a message and I will try my best to adapt my post! I have 15 years of experience working and loving with people with disabilities so it I would be honored to know that my crafts are being shared in the community.