Baked Honeynut squash filled with cooked organic oatmeal topped with super seeds (chia, flax, pumpkin, and sunflower) and drizzled with maple syrup.
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.
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. 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. It may not be the traditional sweet potato or classic pumpkin pie, but this delectable pie is something you would not want to overlook. A must try and this Thanksgiving would be a good excuse to do so. 🙂
- 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)
- Preheat oven to 350 degrees.
- Line a large plate with paper towels. 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. Let stand for about 5 minutes.
- Place prepared pie crust into a 9-inch pie baking plate according to package directions. Set aside.
- Mix sugar, salt, and cinnamon in small bowl. Set aside.
- In a separate large bowl, scramble the eggs then add the sugar mixture and whisk until creamy and all sugar is dissolved.
- Add the condensed milk, evaporated milk, and butter to the egg mixture. Mix until well incorporated.
- Add the purple yam extract. Mix until well combined.
- Then, add the grated purple yam. Mix until well combined. Make sure your mixture is smooth and free of lumps. The mixture will be watery. Don’t panic. That’s how it should be.
- Pour the purple yam mixture into the pie shell.
- Cover the edge of the pie crust with aluminum foil to prevent it from burning.
- Bake for 50-55 minutes* or until a wooden pick inserted in the center comes out clean. Let cool on a wire rack for at least 45 minutes to an hour before cutting.
- Serve at room temperature or chilled. Top with a dollop of Cinnamon Vanilla Cream or Vanilla-Yam Cream (recipe follows) and sprinkled with cinnamon and nutmeg.
*Note: Due to variations in ALL ovens, cooking time may require adjustments. 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. 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. Increase the speed to high and beat until medium peak form about 35 seconds or so.
There you have it. I hope you try this as an alternative to the classic pumpkin pie. Have a wonderful Thanksgiving to all from our family to yours.
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