This is good. Really good. I’ve wanted to like Pumpkin Pie but I hadn’t met one I really liked. Then I came across this. Its simple and so delicious. Just do it.
Stolen from my fave baker – Joy the Baker.
For the Crust:
- 1/2 cup (4 ounces) cold unsalted butter, cut into small cubes
- 1 1/2 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/3 cup cold buttermilk
For the Filling:
- 2 cups mashed cooked sweet potatoes, from 2 medium sweet potatoes
- 3/4 cup packed brown sugar
- 1 1/4 teaspoon ground coriander
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup (2 ounces) unsalted butter
- 1 1/4 cup (10 ounces) evaporated milk, divided
- 1/3 cup granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
To make the pie crust:
- In a medium bowl, whisk together flour, sugar, and salt.
- Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture.
- Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas.
- Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet.
- On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Gently knead into a disk.
- Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
- To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan.
- Trim the edge almost even with the edge of the pan. Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
Preheat the oven to 375 degrees F. Place a rack in the upper third of the oven.
To make the filling:
- First peel the sweet potatoes. Dice the sweet potatoes into large, 3-inch chunks.
- Place potato pieces in a large pot and cover with cool water. Place over medium high heat and bring to a boil. Reduce heat to medium and simmer until the potatoes are tender throughout, about 20 minutes. Test the doneness of the potatoes using a thin knife. If the knife meets any resistance, simmer the potatoes a bit longer.
- Drain into a colander.
- In the same large pot place cooked potato pieces, the packed brown sugar, all of the spices, salt, butter, and half of the evaporated milk.
- Cook on low flame, using a potato masher to mash the potatoes and they cook. Simmer for about 5 minutes.
- Make sure that the mixture is as smooth as possible. I used a stick blender to completely smooth the mixture. Once mixture is smooth and fragrant, remove from fire and let cool in pot.
- In a medium bowl, whisk together the remaining evaporated milk, granulated sugar, eggs, and vanilla extract. Whisk well.
- Pour the egg mixture into the warm sweet potato mixture.
Pour the prepared filling into the pie crust. Place on a baking sheet and bake for 10 minutes at 375 degrees F. Reduce the heat to 325 degrees F and cook until cooked through, about 45 to 50 minutes.
To test the pie for doneness lightly shake the baking sheet. If the center of the pie has a wavy jiggle it needs more time in the oven. If the center of the pie has a lighter, more structured jiggle, it’s done!