Sweet Potato Pie with Pumpkinseed Crunch |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In this pie, sweet potatoes are dressed up with maple syrup, ginger, and nutmeg. It's the perfect dessert for any fall occasion, not to mention on the lighter side. Ingredients:
1 recipe prepared perfect pie dough |
1 1/2 pounds sweet potatoes, baked and mashed |
2 large eggs |
2 large egg whites |
1/2 cup plus 1 tablespoon maple syrup |
1/2 teaspoon ground ginger |
1/4 teaspoon grated whole nutmeg |
1/4 teaspoon salt |
2 tablespoons turbinado or raw sugar |
1/2 cup pumpkinseeds |
Directions:
1. Preheat oven to 375°. Working with prepared dough, press down edges with floured fork tines, leaving 1-inch between crimping. Freeze 10 minutes or until firm.
2. Line bottom of dough with foil; top with pie weights. Bake in middle of oven 20 minutes or until set. Remove weights and foil, and return to oven. Bake 8-10 minutes more. Transfer to a wire rack; let cool.
3. Whisk together mashed sweet potato with whole eggs, 1 egg white, 1/2 cup maple syrup, ginger, nutmeg, and salt. Spoon into shell, and brush edges with remaining egg white; sprinkle with sugar. Bake in middle of oven 40 minutes or until set. (If crust is becoming too brown, cover with foil.) Transfer to a wire rack.
4. Spray a piece of foil with cooking spray. Toast pumpkinseeds in a skillet 1-2 minutes or until syrup has reduced and seeds are golden. Transfer to foil; spread in 1 layer. Let cool 15 minutes. Crumble, and garnish pie. Slice and serve.
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