Tuesday, October 23, 2012

Sweet Potato Pumpkin Pie - A BBC Original

Take me back! Where things are green and where there are real fireplaces (not just the one on channel 208)

Hey there handsome!

This recipe is one that I swear needs to be in your repertoire every year. It’s stupid good and makes the humble pumpkin pie into a very delicate, smooth, almost mousse-like dessert.

My Nana, who doesn't like pumpkin pie, had 3 pieces of this. It’s ridiculous.

This pie would be perfect for a Halloween bash (tartlettes maybe) or for any sort of fall family gathering you might be having. It’s also a great addition to your Christmas repertoire (pumpkins are always delicious).

Sidenote: normally my rolling is pretty stellar (or at least passable), but all I had at the cottage was a wine bottle and some knives for cutting, so it looks fairly... childlike. I hope you appreciate that sometimes things aren't perfect, but gosh darnit, they're delicious. Moreover, you don't need to have things look like the magazines for your family to appreciate how much love you put into a dish. 

Perfection isn't the goal! Yummy is! (remind me of this every day. thanks).

Stellar rolling job for only having a misshapen wine bottle as a pin and a dull knife to cut leaves with. 


You’ll need a double recipe of crust, because this recipe makes two regular dish pies (aka not deep dish), and it warrants lots of little decorations (because pumpkin pie is a special kind of pie).

You can use your favourite pie crust recipe (or even a pre-made one, if you’re so inclined), but I’ve attached my favourite to this recipe in case you don’t have one.

I highly suggest this pie crust recipe – Canadian Living Classic Pie Crust, with about 1-2 teaspoons of cinnamon added to the flour at the beginning.

Promise it's not product placement. 

Filling Ingredients:
  • 1 ½ cups pumpkin puree (use the rest of the can to make pumpkin hummus, or pumpkin curry)
  • 1 ½ cups sweet potato puree (purchased, or made by cooking sweet potatoes and mashing)
  • 1 ½ cups firmly packed light brown sugar
  • 2 tbs all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 4 whole eggs
  • 1 cup heavy cream
  • 1/3 cup milk
  • 1 ½ tsp. vanilla extract
  • 1 tbsp whiskey or bourbon

You really do need a helper-dad that spins the filling at the speed of sound.


Make pie dough according to instructions and leave it to chill in two discs in the fridge for at least 30 minutes. This step helps to relax the gluten in the flour, making it easier to roll and less likely to crumble all over the place.

Roll out your discs and fit them to the pie shells, cutting around the edges to make them even. Don’t worry if they’re not perfect, we’re going to fix that with some cutouts. Pop them in the fridge while you do the other steps.

With the scraps from your bottom crusts, combine them and roll them out. Cut leaves, turkeys, squirrels or whatever else you fancy and place the cutouts on a plate. Stick that in the fridge too (this is a great step for kids to help with: they can make the pie their own!).

Combine all of the ingredients for the filling in a bowl and mix with a whisk until smooth.

Once the crusts have chilled for at least 20 minutes, cover them with tinfoil and fill them with pie weights (I use dry navy beans – they’re cheaper and last the same amount of time). Bake at 375 for about 15 minutes, until the crusts are almost cooked. Take the crusts out and let them cool for 20 minutes.

Turn your oven down to 350 while you’re waiting.

Once your crusts have cooled, pour the filling in. Letting them cool is a key step, because if you don’t, your bottom crust will be soggy (and no one wants a soggy bottom).

Then! Whisk an egg in a little bowl and use your finger to “brush” egg onto the bottom of your crust cutouts. This is the glue that will hold them on. Glue them to the crust of the pie around the outside (to make a pretty edge) and stick one in the middle of the filling by gently setting it on top.

You’re now a pie artist!

Bake the pies for about 50 minutes to 1 hour at 350, watching them (because all ovens are different). They should be darker in the middle and cracking slightly when done. You will also be able to feel that they are solid in the middle by gently poking the filling with your finger.

If your crust browns too much during this hour, take the pies out and cover the edges with strips of tinfoil. This process is tricky and should be done with a helper and lots of curse words. It’s worth it.

Dear Santa, I want a pie crust saver for Christmas. Oh, and polysporin for my clumsy, burnt fingers. Kthanks.

Once the pies are out of the oven, let them cool for a few hours and serve with whipped cream (sweetened with sugar and vanilla or sugar and amaretto). Die of happiness.

Much love!


I wish you were here now, Pie. You and I had a good thing going on.


  1. This was DELICIOUS and everyone raved over them! I did use butter, but followed the recipe exactly otherwise. Thank you!