Unlocking Memories

Unlocking Memories
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Saturday, December 22, 2012

Sweet Potato Style Pumpkin Pie

In my family it is customary to celebrate Thanksgiving with a Sweet Potato Pie. This year I decided to make a lighter pumpkin pie. But, not your regular ho-hum pumpkin pie with the basic pumpkin pie season. I wanted this pie to have the same flavor as my moms sweet potato pie. I wanted the same light texture, the same golden glossy color, and the same spiced flavor. Many people make their pies on the heavy side and a little dry in my opinion. Then again, perhaps that is the way they are supposed to be and maybe we are the ones who make ours different. I say that because my mom's sweet potato pies have the same look and consistency of a pumpkin pie. That's how she always made them so that's what I like. With that said, how do I make a pumpkin pie taste like a sweet potato pie? Here's how.

This recipe makes 3 deep dish pies.

29 oz. can pumpkin puree (or 100% pumpkin)
1 to 1 1/3 cans Carnation Evaporated Milk
4 large eggs
1/2 tsp ground cloves
1 tsp ground ginger
1 tsp nutmeg
2 tsp ground cinnamon
1 tsp salt
1 tsp vanilla extract
1 tsp banana extract
2 tsp flour (optional)
4 TBSP water
6 TBSP butter
3/4 C dark brown sugar
3/4 white sugar

3 - 9 inch deep dish pie crusts
Pie Shell (Blind Bake)
Preheat oven at 350 degrees for pie crusts. Bake pie crusts according to package directions or for about 10 to 15 minutes. 
Whether you bake the crust before filling them or not makes no difference really. Some people like to bake them first. Some people do not. Be aware that if you do bake the crust first it might actually shrink a little and crack, so don't bake them completely. Line the dough top with aluminum foil and fill the pie crust with dry beans or rice (or pie weights). 
You may even choose to not pre-bake them at all. It's up to you and your preference.

Pumpkin Filling - Preheat the oven at 425 degrees.

Whisk together eggs and sugars. Add butter, pumpkin, spices, salt, extracts, flour, and water.
Add evaporated milk, pouring slowly, and mix until the milk is completely incorporated into the pumpkin mixture.

Set pie crusts on a cookie sheet. Pour pumpkin mixture into pie crusts. Fill to just below edges. 

Bake in center of oven at 425 degrees for 15 minutes.
Reduce heat to 350 degrees and bake 40 to 50 minutes.