This is a delicious variation of the traditional American pumpkin pie!
6 ½ dl. mashed, cooked sweet potatoes (about 4 m. sweet potatoes)
4 ½ Tbsp. potato flour
2 1/3 dl. sugar
¾ tsp. salt
1 ½ tsp. cinnamon
¼ teaspoon ginger, opt.
¼ teaspoon nutmeg, opt.
1/8 tsp. cloves, opt.
1 ¾ dl cashews
3 ½ dl water
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 for 15 minutes. Turn down the oven to 175 and bake for 40 – 45 minutes more. Enjoy cold with soy whipped topping.
1 ½ dl white flour
1 ½ dl whole wheat flour or grahams flour
½ tsp. salt
75 ml boiling water
75 ml light olive oil
Mix the flour, wheat germ, and salt. Add the water and oil all at once. Stir with a fork. Divide dough into two balls. Roll each ball out between two sheets of baking paper. For a recipe calling for a prebaked pie crust do the following. Place in a pie pan, flute the edges and prick the pastry with a fork. Bake at 220 for about 15 minutes. Watch so as not to burn.
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.