Aunt Shan’ warming nutmeg, sweet potato & pumpkin pie w/ salted roasted cashew nuts 🥧

Honestly, Thanksgiving should be every day!

(Cooking time: 2hrs)

(Serves 12)

INGREDIENTS:

(Pastry)

  • 225g plain flour
  • 100g cold low-fat butter
  • A pinch of cinnamon
  • A pinch of nutmeg
  •  4 tablespoons of low-fat milk
  • A pinch of salt

(Pie filling) 

  • 4 sweet potatoes
  • 200g pumpkin puree
  • 100g – 150g brown sugar (depends on the sweetness of the potatoes)
  • 1 teaspoon of nutmeg
  • 1 teaspoon cinnamon
  • A pinch of salt
  • 10g of low-fat butter
  • 4 eggs
  • 1 1/2 tablespoons of self-raising flour
  • 1 teaspoon of vanilla bean paste
  • 4 tablespoons of buttermilk or watered down yoghurt (1:1)
  • 2 tablespoons of lemon curd
  • Roasted salty cashew nuts for decoration
  • Toffee sauce or honey

INSTRUCTIONS:

  1. Firstly, prepare the pastry, in a food processor lightly blitz the flour, cold butter, nutmeg, cinnamon, and salt until it turns to fine crumbs.IMG_8335
  2. Gradually add four tablespoons of milk and lightly blitz again until the dough slightly binds together.
  3. Remove the dough from the food processor and delicately assemble it into a ball. Try not to overwork the dough. IMG_8337
  4. Wrap it in clingfilm and put it in the fridge overnight or for 1 hour.
  5. While the pastry is in the fridge, bake the sweet potatoes in the oven on 220C for 40 – 55 minutes, until they are soft.
  6. In a large bowl whisk the baked sweet potatoes, pumpkin puree, butter, lemon curd, buttermilk or yoghurt, vanilla bean paste, salt, cinnamon, nutmeg, sugar, self-raising flour, and gradually add the eggs one by one and whisk.
  7. Next, take out the pastry from the fridge and lightly flour a clean surface.IMG_8420
  8. Roll out the pastry into a flat circle and gently transfer it to a buttered tart tin. Trim/ neaten the edges if needed. Using a fork, poke the pastry, and cover it with parchment paper and cover with ceramic baking beans or dried pulses.Processed with VSCO with l4 preset
  9. Blind bake the pastry in the oven on 180C for 15 minutes.
  10. Once the pastry has cooked, let it cool for 5 minutes, then pour the pie filling and smooth it out.Processed with VSCO with l4 preset
  11. Bake the pie in the oven on 200C for 1 hour and 20 minutes.
  12. When the pie has cooked, let it sit for 5 – 10 minutes.
  13. Decorate the pie with a drizzle of honey or toffee sauce and then coat with roasted salted cashew nuts.IMG_8495

And it’s done! This pie is best served warm and perfect with a scoop of cold vanilla ice cream.IMG_8461

I hope you like it as much as my family did!

Thank you for reading,

Shanice Harris

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