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.