My daughter Isabella and I
LOVE pumpkin pie. By the time the October chill in the
Northwest settles in, we are ready to eat pumpkin pie everyday.
But add up the fat from the crust and the creamy custard and
pumpkin pie is a special treat. This recipe is my response to
the challenge of how to get a regular pumpkin fix and not have
to lug those extra calories up the next hill. Milk and extra
eggs increase the protein and reduce the fat, while the sweet
potato brings extra fiber and vitamins into the mix. Pour the
mixture into a pie pan or baking dish and save yourself the
crust. Chill it before serving.
Tools: Blender / Vitamix or Food Processor or by hand, oven
Baking Pans: Glass or
Ceramic -- Two 8” x 8” x 2” or 2 9" pie pans
or 1 large baking pan or smaller ramekins for individual
servings.
Yield: See above
Baking time, 40 - 60 minutes. Assembly time
15 minutes
Preheat Oven 350 (for at least
5 minutes)
- 29 oz. can of pumpkin
- 15 oz can of sweet potatoes, drained OR appx 1 1/4 C. baked and peeled sweet potato (More or less sweet potato is no big deal - if final mixture is too thick, add a little milk and get a bigger baking dish.)
- 1/2 t. sea salt
- 5 large eggs or 6 med. eggs
- 2 cups milk (The creamier the milk, the creamier the custard. I've tired 1%, 2%, whole and half-and-half. All are good -- for my arteries sake I choose 2%).
- 1 cup brown sugar (packed)
- 1 cup white sugar (I use organic white or a mexican cane sugar in the style called Azúcar Morena)
- 3-4 t. pumpkin pie spice OR 2 t. cinnamon, 1 t. ginger, 1/2 t. cloves, 1/2 t. nutmeg (all spices are ground)
- Optional: 1/4 c. (or so) dark rum
Put all ingredients in the Vitamix or other powerful blender or food
processor. You may need to blend ingredients in batches and
then pour them into a large mixing bowl and stir the batches
together before pouring them into baking dishes. Because
Blenders are different, I can't suggest a time for all
blenders. Blend the mixture until it is completely lump free
and smooth. If you're using a Vitamix, Step the variable
speed gradually over 30 seconds from 1 to High. Blend for 1
minute on High, using the tamper to be sure all chunks of sweet
potato are blended.
Bake at 350 for 40 minutes. Put a thin skewer or knife in the
center. If it comes out mostly clean, remove the custard from
the oven. If the custard is undercooked (runny or sloppy),
continue cooking in increments of 5 minutes. If your oven
temperature is uneven or you are using metal baking pans, set
the baking dishes in a larger dish filled with about 1/2" to 1"
of water before baking. Completely cool the custard before
serving.
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I
Love Using My Vitamix! (read more about why I love my Vitamix
here)
Vitamix is more than just a big blender.
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