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This makes a welcome change from the traditional pumpkin pie and is a “better-for-you” version with a delicious KAMUT® pastry crust – those with wheat sensitivities can often eat KAMUt®. I just love the sweet, nutty flavor that it gives the crust.
PIE CRUST INGREDIENTS:–Makes two 9” pie crusts:
20 oz KAMUT® Brand Flour
10 oz Sweet Butter cut into ½ inch dice
½ c Ice Water for mixing
Pinch of Salt
PREPARATION:
Grease and flour the pie dishes. Heat oven to 400 degrees. Combine flour and salt and either work butter into flour by hand or pulse in a food processor until crumbly. Add water slowly and mix until the mixture comes together–do not make it “wet.” Divide the dough in half and shape each half into a disk and roll out on a floured surface until 2-3” larger than the pie dish. Line the 2 pie dishes with the KAMUT® brand pastry and blind bake for 25-30 minutes until crust is brown–check to make sure crust is not browning too quickly. Remove from oven when golden brown and cool before adding filling.
SWEET POTATO FILLING INGREDIENTS:
4 Large Sweet Potatoes (approximately 2.5lbs)
¾ c Butter
1 c Light Brown Sugar
2 c Sugar
3 Eggs, Lightly Beaten
½ c Heavy Cream
2 tsp Vanilla
2 tsp Cinnamon
½ tsp Cloves
½ tsp Ginger
1 tsp Salt
PREPARATION:
Bake the sweet potatoes in a 400 degree oven for 1 hour until soft. Allow to cool. Set the oven rack in the middle position and preheat to 375 degrees. Cut potatoes in half and scoop out the insides (discard skin). Place the pulp in a food processor fitted with a metal blade and pulse until smooth and fluffy. Add butter and pulse until mixed into the prepared sweet potato. Add sugar and brown sugar, pulsing until mixed. Slowly add eggs, pulsing as you pour them in. Add cinnamon, cloves, ginger and salt. Pour into pie shells and bake for 1 hour or until a tester inserted into pie comes out clean.
