Robin McCoy, executive pastry chef at Oak Grove Culinary Creations, is sharing her special pumpkin sweet potato pie recipe with Temecula this Thanksgiving!
"I'm most thankful for health and wellness. That I have family and love in my life. I'm thankful for peace." McCoy shared.
Pumpkin-Sweet Potato Pie
1 1/2 cup pumpkin puree
1 1/2 cup sweet potato puree
2 1/4 cup heavy cream
Spices: cinnamon, ginger, nutmeg, cloves
1 tsp salt
Vanilla and Bourbon extracts
Topping Ingredients:
4 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Crust:
2 cup graham cracker crumbs
1 cup of chopped pecans
1 1/2 cup butter, melted and slightly warm
1 cup granulated sugar
2 tsp of bourbon extract
1 teaspoon cinnamon
Filling Ingredients:
4 eggs
4 egg yolks
1/2 brown sugar
1 cup granulated sugar
1/2 cup of melted butter
Instructions:
Preheat oven to 350. Mix crust ingredients, press into a 9-inch pie pan and bake for 10-15 minutes. For filling, whisk eggs, sugar, butter, pumpkin, sweet potato, cream and spices. Strain, pour into the crust and bake for 1 1/2 hours. Let it cool. Meringue: Whip room temp egg whites with cream of tartar until glossy. Gradually add sugar, beating until stiff peaks form. Spread on pie and brown with a blow torch.