How to Make Sweet Potato Pumpkin Pie

Опубликовал Admin
21-11-2017, 14:00
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Sweet potato pumpkin pie is a wonderful addition to your Thanksgiving dinner table. It's the perfect balance between sweet and spicy, and can be enjoyed any time of the year. This article will show you how to make this delicious recipe.
  • This full recipe takes approximately 6.5 hours. The pie crust must be made first and refrigerated for at least 4 hours. The pie filling and baking takes approximately 2 hours, 20 minutes. This recipe makes 1 pie.

Making the Pie Crust

  1. Gather all of the pie crust ingredients listed above. Also, gather the items listed in things you'll need.
  2. Take the stick of butter (1/2 cup) out of the packaging and place it on a plate.
  3. Cut butter into cubes and put it in the freezer for 5 minutes.
  4. Prepare ice water. Measure out 1/4 cup of water in measuring cup. Place measuring cup in the freezer for about 15 minutes or until ice crystals begin to form.
  5. Measure out 1 1/4 cups of flour and 1/4 teaspoon of salt.
  6. Combine in a bowl using a whisk or a fork.
  7. Remove the butter from the freezer and add to the flour/salt mixture.
  8. Cut in butter. Using a fork, cut the butter up by pushing the bottom of the fork into the butter continuously. Do this until coarse crumbs form and the butter is evenly distributed with the flour/salt mixture (about 7 minutes).
  9. Put mixture in the freezer. Leave for approximately 5 minutes.
  10. Take the ice water, and the mixture, out of the freezer.
  11. Gradually, using a spoon, pour the ice water into the butter/flour/salt mixture. Combine with a fork until it begins to clump up and form a ball.
  12. Wash hands if you haven't already, and form the dough into a ball.
  13. Lay out a sheet of plastic wrap and place the ball of dough on top. Cover the ball in plastic wrap and place in the fridge for at least 4 hours.

Making the Filling and Baking

  1. Gather all of the pie filling ingredients listed above as well as the items listed in things you'll need.
  2. Bring water to a boil in large pot. Add two medium sweet potatoes to boiling water. Boil in whole skin for 40-50 minutes, or until done.
  3. Remove pie crust dough from the fridge after it's been in there for at least 4 hours. Prepare to roll out dough. Take out 9-inch pie plate. Alternatively, if you skipped part 1 and are using a pre-made pie crust, disregard steps 3-6.
  4. Roll out dough to fit the 9-inch pie plate.
  5. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
  6. Put pie crust in the fridge.
  7. Remove sweet potatoes from pot when both are finished cooking. Be cautious as they will be hot. They should be soft when poked with a fork. Allow them to cool. You can run them under cold water to help with the cooling process.
  8. Preheat oven to 350 degrees.
  9. Remove the skin. It should peel off very easily.
  10. Add potatoes to large bowl. Use a knife to cut them up.
  11. Use hand blender to break up sweet potatoes further, until smooth (about 3 minutes).
  12. Add softened stick of butter (1/2 cup) and mix well with mixer.
  13. Measure out a 1/2 cup brown sugar, 1/4 cup white sugar, 1/2 cup evaporated milk, and 2 eggs.
  14. Combine the ingredients and mix well.
  15. Measure out a 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/2 cup pumpkin puree filling. Add the ingredients to bowl and mix well.
  16. Measure out the 1/2 teaspoon nutmeg and 2 teaspoons lemon juice. Add to the mixture and blend until smooth.
  17. Take out pie crust and place next to pie filling.
  18. Pour filling into unbaked pie crust.
  19. Put pie in oven. Bake for approximately 55-60 minutes or until the knife inserted in center comes out clean.
  20. Take out pie when finished baking. Pie will look as if it's puffed up.
  21. Allow pie to cool. It will sink as it cools.
  22. Cut into pie, serve, and enjoy!

Ingredients

For the Pie Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter (1 stick), chilled and diced
  • 1/4 cup ice water

For Pie Filling

  • 2 medium sweet potatoes
  • 1/2 cup pumpkin puree
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup evaporated milk
  • 2 eggs
  • 2 teaspoons lemon juice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Tips

  • Make the dough the night before and let it refrigerate overnight. That way, you'll have the next day to make the pie filling and bake it.
  • Keep the pie crust ingredients as cold as possible while making the dough.
  • Keep your cooking area organized. This will make it much easier to go through each step.
  • While sweet potatoes are boiling, utilize your time by measuring out all of the ingredients to the pie filling. This will make the overall process quicker when the potatoes are ready.

Warnings

  • Be cautious when handling the sweet potatoes after they have been boiled. They will be very hot.
  • The oven is very hot. Make sure you use oven mitts. This will keep your hands safe and prevent burns when placing and removing pie from oven.

Things You'll Need

  • 9-inch pie pan
  • Hand mixer
  • Measuring cups and spoons
  • Large bowl for dough
  • Large bowl for pie filling
  • Can opener
  • Rolling pin
  • Plastic wrap
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