Happy Holidays with Creme Fraiche Swirl Pumpkin Sweet Potato Pie
 
 
A gorgeous twist on the classic pumpkin pie to bring to your next holiday gathering!
Author:
Recipe type: Dessert
Cuisine: Gluten-Free, Vegetarian
Ingredients
  • 1 gluten-free pie crust recipe, or store bought aternative
  • 1½ cups roasted or canned pumpkin puree (you can also substitute other squashes like kabocha or butternut)
  • ¾ cup roasted sweet potato puree
  • ¼ cup maple syrup
  • ⅓ cup granulated sugar
  • 2 teaspoons packed finely grated fresh ginger
  • 2 teaspoons cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon allspice
  • ¾ teaspoon salt
  • 3 eggs
  • 1½ cups half and half
  • 1 teaspoon vanilla extract
  • about ½ package creme fraiche (~3½ ounces) or sour cream, as dollops in pie
  • fresh whipped cream
  • bananas foster recipe
Instructions
  1. Position rack in lower third of oven and preheat to 400 degrees.
  2. In a heavy bottomed pan, mix together pumpkin/squash, sweet potato purees, maple syrup, sugar, spices and salt. Bring to a simmer, stirring frequently for ~ 5 minutes. Cook 10-15 minutes stirring continuously until mixture becomes thick and glossy.
  3. Place pie crust in pie pan so it's ready and waiting.
  4. In a large pyrex, whisk together eggs, half and half and vanilla, then slowly whisk in the hot squash mixture until thoroughly combined. Pour custard through a medium-fine mesh sieve into the prepared pie crust.
  5. Bake the pie at 400 degrees for 10 minutes then decrease the temperature to 300 degrees and bake for 35 more minutes or more depending on the wetness of your squash mixture. The outer edges should be set and puffed up while the middle should be a bit wiggly like jello. When we made this with fresh roasted quash versus canned pumpkin it took 10 minutes longer so adjust accordingly based on your mixture but remove from oven when the middle still jiggles as a bit as it will continue to cook once removed.
  6. Remove from oven and plop small dollops of creme fraiche or sour cream into the hot pie. Swirl dollops with a knife or wooden skewer.
  7. Cool at room temperature for 3 hours then refrigerate. Serve with whipped cream and bananas foster.
ENJOY and Happy Holidays!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2014/12/23/happy-holidays-with-creme-fraiche-swirl-pumpkin-sweet-potato-pie/