Pumpkin/Sweet Potato Pie

From Rich Hosey   IMG_3649
Serves: 12-16
Yield: 2 pies   

Ingredients:

1/3 cup granulated sugar   +    1/3 cup sugar substitute (e.g. erythritol & xylitol) [if its more potent than sugar, adjust accordingly]
[standard Libby recipe calls for 1.5 cups!! ]

1 teaspoon salt
3  teaspoon ground cinnamon (See note)
1 teaspoon ground ginger (See note)
1 teaspoon ground cloves (See note)
4  large eggs  substitutes [I used 2 “eggs worth” of  Ener-G Egg Replacer and 2 “eggs worth” of  silken tofu]
[maybe 4  “eggs worth” of  Egg Replacer would firm up more?]

1 (15 ounce) can  libby’s 100% pumpkin puree
1 (15 ounce) can “equivalent” fresh boiled, then “lazy-mashed” sweet potatoes [get the sweet kind, see below*] [I got lazy once, and didn’t mash fully,  and I liked the chunky flavor. Mash’em harder if you want a smoother pie.] 

 1 (12 ounce) can Coconut Milk

2    unbaked 9-inch deep dish pie pastry   [I cheated and used pre-made Keebler Ready-Crust-Graham Cracker–still Vegan!]
non-dairy whipped cream (optional)

[Note: the standard Libby recipe calls for 1.5 cups sugar and less spices – the above modifications are taken from my Momma’s recipe]

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Directions:

 Preheat oven to 425 degrees Fahrenheit.

Mix Egg Replacer, sugar, salt, cinnamon, ginger, and cloves in small bowl then Stir into pumpkin / sweet potato mixture.

[“Cool” note-lame pun intended–when I used eggs I had to wait for the sweet potatoes to cool, didn’t want the eggs to curdle/ cook premature.  Vegan style – you can just dump it all in one big pot and go!]

Gradually stir in Coconut Milk.

Pour mixture into pie shell.

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Bake at 425 degrees Fahrenheit for 15 minutes.

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Reduce temperature to 350 degrees Fahrenheit, and bake for 40 to 50 minutes or until knife inserted near center comes out clean

[w/o real eggs it never came out clean-but oh well].

Cool on wire rack for 2 hours. Serve or refrigerate.

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*  Before you reach for the candied yams this Thanksgiving, there’s something you need to know. They’re not actually yams! All this time, many Americans have been making the mistake of calling sweet potatoes “yams.” But there’s actually a difference. It turns out sweet potatoes and yams are not even related. They are two different species of root vegetable with very different backgrounds and uses.

So why the confusion? The U.S. government has perpetuated the error of labeling sweet potatoes “yams.” In most cases sweet potatoes are labeled with both terms, which just adds to the confusion. Since there are two types of sweet potatoes, one with creamy white flesh and one with orange, the USDA labels the orange-fleshed ones “yams” to distinguish them from the paler variety. Ok, so that sort of makes sense. But why call the orange-fleshed ones “yams” in the first place? So to understand the difference between yams and sweet potatoes, we have to dig a little deeper (tuber pun intended).
Sweet potatoes (Ipomoea batatas) come in two main varieties here in the States. One has a golden skin with creamy white flesh and a crumbly texture. The other has a copper skin with an orange flesh that is sweet and soft. All sweet potato varieties generally have the same shape and size — they are tapered at the ends and much smaller than the aforementioned yams.
Americans have been calling the orange-fleshed variety of sweet potatoes “yams” since colonial times when Africans saw familiarities in them to the tuberous variety. The USDA decided to label them as “yams” to differentiate the two varieties. Both varieties of sweet potato, including “yams” can be widely found in supermarket.
Yams (family Dioscoreaceae) are native to Africa and Asia and other tropical regions. Yams are starchy tubers that have an almost black bark-like skin and white, purple or reddish flesh and come in many varieties. The tubers can be as small as regular potatoes or grow upwards of five feet long.
The word yam comes from an African word, which means “to eat.” The yam holds great importance as a foodstuff because it keeps for a long time in storage and is very valuable during the wet season, when food is scarce. For eating, yams are typically peeled, boiled and mashed or dried and ground into a powder that can be cooked into a porridge. Yams can be found in international markets, such as those that specialize in Caribbean foods.
For more information on sweet potatoes, visit the North Carolina Sweet Potato Commission.

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