25 oct. 2018

Pumpkin and Sweet Potato Pie

Making special Halloween desserts for the blog is one of my favorite things, I enjoy the process a lot: from collecting ideas to prepare some spooky props and decorations. This year though I decided to make a classic sweet treat cause I realized there aren't enough pie recipes here on the blog...actually only two pies, well technically ONE pie recipe cause the other is a galette. Sorry, guys...I promise there will be more pies!!! :-p
So my dad brought two beautiful butternut squashes last week and immediately thought about making a classic pumpkin pie with a little twist: I combined them with roasted sweet potatoes cause they add such a delicious natural sweetness to the recipe and a creamier texture. I've always been a sucker for sweet potatoes and now that they are in season it's the perfect time to cook with them. Sweet potatoes fries with ketchup always cheer me up!
The crust is made with whole grain spelt flour to make this pie a lil' bit more wholesome (you know, trying to find some balance, lol), after all this is a dessert but one sweetened with pure maple syrup and coconut sugar. I always try to find healthier options than refined sugar, shortening, etc.
Tell me, what are you making this year to celebrate Halloween? Here in Barcelona we celebrate it in a different way, it's more like an autumn festivity and we eat marzipan treats, roasted chestnuts and sweet potatoes; so looking forward to it!
Happy Halloween, babies!

PS: here are a few more Halloween ideas from previous years if you need some inspiration:
- Super black bundt cake.


"Into her eyes and quite surprised
I whispered, 'Don't you leave'
Sing macabre songs an' we'll dance til dawn
On all
Hallows Eve
Hallows Eve
Saint Lucifer, hear me prayin' to thee
On this eve of all saints
High be the price but then nothing is free
My soul, I'll gladly trade"

~All Hallow's Eve~
lyrics by Type O Negative


Pumpkin and Sweet Potato Pie
(makes one 20 cm/8-inch pie)

Ingredients
- For the crust:
1 1/2 cups wholegrain spelt flour.
1 tablespoon coconut sugar.
1/2 teaspoon pink Himalayan salt.
1/3 cup organic ghee.
4 tablespoons ice cold water.

- For the pumpkin and sweet potato filling:
2 cups homemade pumpkin puree.
1 cup homemade sweet potato puree.
1/4 cup pure maple syrup.
1/4 cup coconut sugar.
1/2 cup unsweetened cashew milk.
1 tbsp extra virgin coconut oil.
1/2 tsp pink Himalayan salt.
1 tsp ground cinnamon.
1/4 tsp ground ginger.
1/4 tsp ground nutmeg.
1/8 tsp ground cloves.
1/8 tsp ground allspice.
3 tbsp cornstarch.

- Topping:
Greek-style coconut yogurt.

Notes:
- As you can see this is not a 100% vegan recipe becasue I used organic ghee (clarified butter) for the crust. As I mentioned in previous posts, it's hard to find good-quality vegan margarine with zero hidrogenated fats and I haven't had good results with the ones I've bought...plus shortening is a definitely a NO! So I decided to try out organic ghee which has many health benefits; however like any other fat, you should use it in moderation.
- To make the pumpkin puree: you will need approximately 1 medium butternut squash and one or two sweet potatoes. Cut them into chunks and bake at 180 ºC (356 ºF) until fork-tender.
- It is very important to sift the wholegrain spelt flour in order to get a smooth dough.
- About the decoration: for better results use a thick, greek-style coconut yogurt and you won't even have to whip any cream. The yogurt must be very cold so it can be pipeable.

Directions
- To make the crust:
In a large bowl sift in the flour, sugar, and salt. Add in the ghee cut into small chunks and mix with a silicone spatula until it forms a crumbly dough.
Gradually add in the (very) cold water one tablespoon at a time while you knead the dough with your hands, until a soft ball forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or preferably overnight.
Place a big piece of parchment paper on your working surface and roll out the dough until you get a circle just a little bit bigger than the diameter of your pie plate (mine was 20 cm/8-inch diameter). To get a more uniform circle roll the pin several times in all directions and rotate the dough.
Check the size by placing the pan upside down over the rolled dough.
Lightly grease the pie plate with oil and then quickly flip the dough onto it, peel off the parchment paper and gently press the dough into the plate and smooth out any wrinkles around the edges from the overlapping dough. Refrigerate while you make the filling.
- To make the pie filling:
Preheat the oven to 175 ºC (350 ºF).
Place all ingredients in the bowl of your food processor and pulse until very smooth. Pour the mixture into the pie crust and smooth the surface with an angled spatula. Bake for around 1 hour, until the center is semi-firm to the touch but keep an eye on the crust halfway through to check if it browns quickly, because a lot of ovens have hot spots.
Remove the pie from the oven and transfer to a cooling rack until it's completely cold. Place in the refrigerator to set completely for at least 4 hours or even better overnight. The colder the pie is the easier it will be to slice.
To decorate, pipe the coconut yogurt using a pastry bag with a decorating tip (I used Wilton's 2D tip) all around the filling and (optional) serve each slice with an extra dollop of yogurt. Alternatively you can also use whipped coconut cream.





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