Purple Yam Pie

Just in time for Thanksgiving.

The fall crop is coming to an end, the days are getting shorter, the weather is getting colder, most of the leaves are on the ground and Thanksgiving is just around the corner.

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Thanksgiving is one of my favorite holidays because it’s a time to be with our families and loved ones, sharing and enjoying good food and giving thanks for all that we have and to those who made difference in our lives.

This Thanksgiving, I decided to make something different other than the classic pumpkin pie. I wanted to try Asia’s famous purple yam.Β  This is a delicious addition to your Thanksgiving recipe collection to serve your family this Thanksgiving and the years to come, that is, if you like purple yam.Β  It may not be the traditional sweet potato or classic pumpkin pie, but this delectable pie is something you would not want to overlook.Β  A must try and this Thanksgiving would be a good excuse to do so. πŸ™‚

Ingredients:

  • 1 lb. of frozen grated purple yam (ube), completely thawed
  • 1 homemade or pre-made refrigerated pie crust, unbaked
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 2 large eggs
  • 4 tablespoons butter, melted
  • 1/2 cup firmly packed brown sugar
  • 2/3 fl. cup condensed milk
  • 1 cup evaporated milk
  • 1 tablespoon purple yam extract (available at Asian stores)

Directions:

  1. Preheat oven to 350 degrees.
  2. Line a large plate with paper towels.Β  Scoop all the thawed purple yam out of the package and drain the excess liquid by putting the yam on the plate lined with paper towels.Β  Let stand for about 5 minutes.
  3. Place prepared pie crust into a 9-inch pie baking plate according to package directions.Β Β  Set aside.
  4. Mix sugar, salt, and cinnamon in small bowl. Set aside.
  5. In a separate large bowl, scramble the eggs then add the sugar mixture and whisk until creamy and all sugar is dissolved.
  6. Add the condensed milk, evaporated milk, and butter to the egg mixture.Β  Mix until well incorporated.
  7. Add the purple yam extract. Mix until well combined.
  8. Then, add the grated purple yam.Β  Mix until well combined.Β  Make sure your mixture is smooth and free of lumps. The mixture will be watery.Β  Don’t panic.Β  That’s how it should be.
  9. Pour the purple yam mixture into the pie shell.
  10. Cover the edge of the pie crust with aluminum foil to prevent it from burning.
  11. Bake for 50-55 minutes* or until a wooden pick inserted in the center comes out clean.Β  Let cool on a wire rack for at least 45 minutes to an hour before cutting.
  12. Serve at room temperature or chilled.Β  Top with a dollop of Cinnamon Vanilla Cream or Vanilla-Yam Cream (recipe follows) and sprinkled with cinnamon and nutmeg.

*Note:Β  Due to variations in ALL ovens, cooking time may require adjustments.Β  This recipe was updated on February 24, 2014.

Cinnamon Vanilla Whipped Cream

  • 1 1/2 cup heavy whipping cream
  • 1 teaspoon cinnamon
  • 1/4 cup powdered sugar
  • 1/2 tablespoon vanilla extract

In a stand mixer bowl, add all the ingredients.Β Β  Attach the paddle to the mixer ( I prefer the paddle than the whisk) and beat in medium speed for 30 seconds ( I do it this way to prevent the liquid from splattering). Gradually, increase the speed to high and whip until medium peak form about 35 seconds or so.

Vanilla-Yam Whipped Cream

  • 1 cup heavy whipping cream
  • 1 teaspoon purple yam (ube) extract
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Add all the ingredients in a stand mixer with a paddle attachment and beat in medium speed for 30 seconds.Β  Increase the speed to high and beat until medium peak form about 35 seconds or so.

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There you have it.Β  I hope you try this as an alternative to the classic pumpkin pie.Β  Have a wonderful Thanksgiving to all from our family to yours.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.Β  Thank you.

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Β©annascuisine.wordpress.com (2013)Β Β  Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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41 thoughts on “Purple Yam Pie

    • Hello, Shanna! Yes, I agree with you. And one you don’t see everyday. My pleasure, Shanna. I hope you get to use it someday before it expires. Have a lovely summer. πŸ™‚

  1. I’ve never seen anything like this! Really interesting and delicious looking! I love hearing about ingredients I am not very familiar with- I’m all about learning something new every day. Looking forward to reading more from you! Feel free to check out my blog, I write about living an organic lifestyle on a budget- do they make purple organic yams?! I need to know NOW!! πŸ™‚

    • Hello Jennifer. Thank you for your interest. I appreciate the visit and kind words.
      Back in the day (over 3 and a half decades ago) where using pesticides to grow crops were taboo, yes I can say they’re organic. However, I have no idea to this day how they grow purple yams. I am hoping they’re organic since most farmers in our country can’t afford (to buy) pesticides.
      I did check out your blog and I like what I see/read. I am obsessed with anything organic. I am so glad that you blog about living an organic lifestyle on a budget. Do you mind if I reblog it?
      Thanks, Jennifer for the follow. I hope you can visit again soon. Have a great day! πŸ™‚

    • Hello there Vinny! Thank you for stopping by. You might want to check out Filipino grocery stores. I am sure they have it. I Googled it and found there is an Asian store in Ottawa, ON called Divisoria. Their phone number is (613) 680-7113. They are located at 80 Beechwood Avenue, Ottawa, ON K1L 8B2. Good luck!

  2. You have left me wondering coz I’ve never eaten purple yam…the pie looks so lovely and I’m sure it tastes good too. Thanks so much for sharing.

      • I read your post. What a great idea to put a crust on top instead of the traditional uncovered pie. I wouldn’t mind reblogging it if it’s translated. Thanks for stopping by, Silva. πŸ™‚

  3. Anna,
    What a beautiful pie. Oh, the cinnamon whipped cream looks so decadent with the rich, purple Asian yam filling. I am so impressed by your creativity for the pie – and also for using more yam extract for the purple whipping cream. You are so inventive – and the recipe looks GREAT.
    Warmly,
    Shanna

    • Hello, John! Thank you. I appreciate the compliment. Yes, the purple yam and the extract are very good combination. You have to add the extract to any purple yam recipe to enhance the flavor of the yam, be it ice cream, cake, or whipped cream. The extract has that wonderful aroma that makes any recipe so delicious and addicting. You must combine the two to get a delectable result. It wouldn’t be the same if you omit it. πŸ™‚

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