This is a delicious variation of the traditional American pumpkin pie!
Ingredients
6 ½ dl. (2 ¾ c) mashed, cooked sweet potatoes (about 4 medium sweet potatoes)
4 ½ Tbsp. potato flour
2 1/3 dl. (¾ c) sugar
¾ tsp. salt
1 ½ tsp. cinnamon
¼ teaspoon ginger, opt.
¼ teaspoon nutmeg, opt.
1/8 tsp. cloves, opt.
1 ¾ dl (¾ c) cashews
3 ½ dl (1 ½ c) water
Instructions
Mix the cashews and water in the blender until smooth and creamy. Add the remaining ingredients and blend until smooth. Depending on the size of your blender, you may need to divide the ingredients to be able to blend everything. Pour into an unbaked piecrust. Bake at 220° C (425° F) for 15 minutes. Turn down the oven to 175° C (350° F) and bake for 40 – 45 minutes more. Enjoy cold with soy whipped topping.
Pie Crust
Ingredients
100 g (1 c.) all purpose flour
90 g (½ c.) whole wheat flour
½ tsp salt
75 ml (1/3 c.) mild olive oil
35 ml (2 ½ Tbsp.) soymilk
+ ½ or 1 Tbsp more as needed
Instructions
Sift the flour two times. Whisk in the salt. Pour in the oil and then the soymilk and mix together. If the dough seems dry, add a little soymilk. When the dough starts to form, place it on a sheet of baking paper and gently knead together. Form a ball. Roll out the dough between to pieces of baking papper of plastic. Place the dough in a pie form, crimp the edges and prick with a fork. Or for a prebaked pie crust: bake at 220° C (425° F) for about 15 minutes. Make sure not to burn it.
Tip
This pie is great made with pumpkin or butternut squash instead of sweet potatoes. Also, for variation try seasoning it with a ¼ teaspoon coriander & ¼ teaspoon cardamom, instead of the usual seasonings.
To get a crispy crust on the bottom of the pie, bake it on the bottom of the oven.