Sweet Potato and Butternut Squash Pie with Meringue and Gluten-Free Pecan Crust!

Sometimes I just want to make something pretty, and new. So I do. Sometimes it’s awful, but sometimes the results are totally bangorang!! This time it was bonkers beautiful and delicious! The butternut squash add a tenderness to this sweet potato pie custard that is out of this world. Try it, you’ll like it. Also, the torched meringue is so gorgeous it’s sure to impress at any occasion. This recipe is easier than it seems, especially since the filling can be made in the blender so don’t be daunted by the amount of text!

Gluten-Free Sweet Potato and Butternut Squash Pie with Pecan Crust

 

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A rich and decadent gluten-free holiday pie that you and your guests won't be able to get enough of!

Author: Crystal Cartier

Recipe type: Dessert

Cuisine: Gluten-Free, Vegetarian, Holiday

Ingredients

CRUST

• 2 cups ground pecans (pulse in food processor to grind)
• ½ cup gluten-free flour (I use Bob's Red Mill)
• 1 teaspoon ground cinnamon
• ⅓ cup packed brown sugar
• ½ teaspoon sea salt
• 1 teaspoon vanilla extract
• 4 tablespoons butter, melted

FILLING

• 2 cups of 50/50 pureed roasted sweet potatoes and butternut squash (about 2 medium sweet potatoes and 1 small squash)
• ⅓ cup maple syrup
• ¾ cup heavy cream
• ½ cup full-fat sour cream
• 3 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• ¼ tsp ground ginger
• ½ tsp. salt

MERINGUE

• ¾ cup granulated sugar
• 3 egg whites
• ¾ cup granulated sugar
• ⅛ teaspoon ground vanilla bean
• Pinch of salt

Instructions

CRUST

1. Preheat oven to 350 degrees.
2. In a food processor, pulse the pecans until uniformly ground. Add all dry ingredients and pulse to mix. Add vanilla and butter and pulse to mix.
3. Press pie dough into pie dish. Cover with parchment and freeze for 30 minutes before baking for about 15 minutes at 350 degrees. While pre-baking crust, prepare pie filling...

FILLING

1. If using a blender, you can put the whole roasted potatoes and squash in first and blitz to puree. Then add all remaining ingredients and blitz to combine.
2. If using a mixer, puree potatoes and squash first then whisk all remaining ingredients in. Pour pie filling into hot pre-baked pecan crust. Give the pie pan a little tap or wiggle to release air bubbles. Bake at 350 degrees for about 40 minutes or so until edges are set with the center still wiggles a bit.
3. When pie is almost done baking, start making the meringue...

MERINGUE

1. In a heatproof bowl, whisk together egg whites and sugar. Set bowl over a pan of simmer water and heat, whisking constantly until the sugar has dissolved and the mixture is quite hot. Pour mixture directly into stand mixer with whisk attachment and whip on high speed until stiff peaks form. Add vanilla and salt and mix in.
2. Top the hot pie with big scoops of meringue and swirl away however you like. Torch the top with a kitchen torch and feel like a total baller.
3. Let cool completely and refrigerate. I like this pie best cool as it sets the custard to the most delightful texture:)

3.5.3229

ENJOY!!!