Happy Holidays with Creme Fraiche Swirl Pumpkin Sweet Potato Pie

pumpkin pie, mascarpone, baking, recipe, dessert, food photographer, food photography, crystal cartier

Happy Holidays all you wonderful people out there!! May you be surrounded by loved ones and good cheer this year, not to mention insanely delicious foods as far as the eye can see:) This creme fraiche swirled pumpkin sweet potato pie should be one of those foods, and it’s soooo purty! I like to serve it with fresh whipped cream and a spoonful of bananas foster from our previous parfait recipe. Stupid delicious and a bit of a different spin on pumpkin pie.

  • 1 recipe of your favorite 9 inch pie crust, or buy from the store
  • 1 1/2 cups roasted or canned pumpkin puree (you can also substitute other squashes like kabocha or butternut)
  • 3/4 cup roasted sweet potato puree
  • 1/4 cup maple syrup
  • 1/3 cup granulated sugar
  • 2 teaspoons packed finely grated fresh ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon allspice
  • 3/4 teaspoon salt
  • 3 eggs
  • 1 1/2 cups half and half
  • 1 teaspoon vanilla extract
  • about 1/2 package creme fraiche (~3 1/2 ounces) or sour cream, as dollops in pie
  • fresh whipped cream
  • bananas foster recipe

~ Position rack in lower third of oven and preheat to 400 degrees.

~ In a heavy bottomed pan, mix together pumpkin/squash, sweet potato purees, maple syrup, sugar, spices and salt. Bring to a simmer, stirring frequently for ~ 5 minutes. Cook 10-15 minutes stirring continuously until mixture becomes thick and glossy.

~ Place pie crust in pie pan so it’s ready and waiting.

~ In a large pyrex, whisk together eggs, half and half and vanilla, then slowly whisk in the hot squash mixture until thoroughly combined. Pour custard through a medium-fine mesh sieve into the prepared pie crust.

~ Bake the pie at 400 degrees for 10 minutes then decrease the temperature to 300 degrees and bake for 35 more minutes or more depending on the wetness of your squash mixture. The outer edges should be set and puffed up while the middle should be a bit wiggly like jello. When we made this with fresh roasted quash versus canned pumpkin it took 10 minutes longer so adjust accordingly based on your mixture but remove from oven when the middle still jiggles as a bit as it will continue to cook once removed.

~ Remove from oven and plop small dollops of creme fraiche or sour cream into the hot pie. Swirl dollops with a knife or wooden skewer.

~ Cool at room temperature for 3 hours then refrigerate. Serve with whipped cream and bananas foster.

ENJOY and Happy Holidays!!!

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