Sweet but less sugar
Learning Objective
You will learn how to make this sourdough pie, which can be served either sweet or savoury by altering a few ingredients.
Makes: | 1 pie |
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Level: | Beginner |
Created Over: | 2 days |
Kind of Bake: | Instant use of discard recipe. |
Gut Factor: | This Recipe is wonderful for helping reduce sugar |
Diversity Score: | 28 |
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Prebiotic: | Wholegrain fibre has been shown to have a prebiotic effect on the gut. |
Recommended For: |
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This pumpkin and sweet potato pie really is seriously gorgeous. A very simple-to-make pie that uses the natural sweetness of pumpkin and sweet potato. The natural sugars in both the pumpkin and the sweet potato are accentuated by the salt in the butter and a little bit of vanilla powder. The sweetness is further enhanced by the slight sourness of the pastry. You can serve the pie either sweet or savoury, at room temperature or chilled from the refrigerator.
For a savoury version, omit the vanilla powder and try adding some sautéed onions and fresh herbs, such as sage and thyme, to the filling for another flavour element. This would be delicious served alongside rocket salad dressed with a little balsamic vinegar.
If you're serving this pumpkin and sweet potato pie as a dessert, you can experiment with adding a drizzle of maple syrup and some warm autumnal spices, such as cinnamon, cloves and ginger, and serving the pie with a large dollop of whipped cream.
There are high levels of antioxidants in butternut squash and sweet potato due to their beta-carotene and vitamin C content. Beta-carotene converts to vitamin A, whose absorption is supported by the fat from the butter in this recipe. Vitamin A has been shown to support the function of our gastrointestinal barrier. Pumpkin and sweet potato also contain good amounts of prebiotic fibre to nourish and nurture our beneficial gastrointestinal microbes.
Equipment
- 30cm (12in) pie tin, 3.5cm (1.5in) deep
Tin Size
- 30cm pie tin (3.5 cm deep) OR 12 inch tart pan, 1.5 inches deep USA
Tin Advice
Grease generously with butter, then add a tablespoon of flour and tap until covered and knock out any excess
DDT
26°C (79°F)
For The Dough
- 500g sweet shortcrust pastry from base recipe
- 175g butternut squash or pumpkin, peeled and chopped into 2.5cm (1in) cubes
- 175g sweet potato, peeled and chopped into 2.5cm (1in) cubes
- 125g salted butter
- 1/2 small nutmeg, grated
- tiny pinch of vanilla powder
- 6 eggs, lightly beaten
- 100g Greek yogurt
Baking Time
25 minutes
Oven Position
middle shelf
Preheat Oven To
200°C/180°C fan/400°F/gas mark 6
Bake At
200°C/180°C fan/400°F/gas mark 6
Baking Tips - During/After Baking
- Everyone's oven is slightly different. Use the timings given here as a guide and always check your loaf towards the end of the baking time to see how much longer it needs.
Guidance, tips & techniques
Following the instructions here to make the sweet shortcrust pastry case, using a 30cm (12in) diameter, 3.5cm (1.5in) deep pie tin. Blind bake according to the instructions and set aside to cool completely. You can bake the pastry case the day before if you wish.
To make the filling, cook the squash and sweet potato chunks in a large saucepan over a medium heat for 8–10 minutes, adding a little water every minute or two. I like to allow them to cook down until they are just tender but still have some shape, because I like the texture of the little chunks in the filling rather than it being utterly smooth. Once cooked, remove from the heat and set aside to cool a little.
Cut the butter into small pieces and add these to the squash and sweet potato mixture, stirring until the butter has melted. Then stir in the grated nutmeg and vanilla powder. Leave to cool for a further 10-15 minutes.
Meanwhile, preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
Once the mixture has cooled, stir in the eggs and Greek yogurt until they are completely combined. If your squash was very dry, you might need to add a little water to the mixture: you’re looking for a consistency that is quite thick, but pourable. Tip the pumpkin custard mix into the prebaked pastry case and smooth the top with the back of a spoon or spatula. Bake for about 25 minutes. Every oven is different, so keep an eye on your pie towards the end of the baking time. You want the custard to be slightly underset when it comes out of the oven, because it will continue cooking as it cools. The best way to test this is to touch it very gently with your finger: it should be set, but not firm. Remove from the oven and leave to cool on a wire rack.
Serve at room temperature or chilled with your chosen accompaniments.
How to Store
Eat within 2 days. Store in an airtight container.
![Pumpkin and sweet potato pie](https://thesourdoughschool.com/wp-content/uploads/2020/07/Sourdough-Sweet-potatoe-pie-2-330x495.jpg)
Learning Outcome
You will know how to make this versatile sourdough pie and understand the nutritional benefits of baking with pumpkin and sweet potato.