Isn't it wonderful that Pi(e) Day comes twice a year, both on March 14 and the fourth Thursday of November?
While Fall Pie Day is commonly celebrated with pumpkin pie, I grew up in the South and so I also have a deep and abiding love for sweet potato pie. Two summers ago, I grew purple sweet potatoes in my garden for the singular purpose of making purple sweet potato pie. Let me tell you, it was glorious!
This purple sweet potato pie photo received more "likes" on my personal Facebook page than anything else I have ever posted.
In recent years, I have celebrated Fall Pie Day with both pumpkin and sweet potatoes in one pie. The star anise and coconut milk give this dairy-free pie a delightfully tropical flavor that reminds me of Thai iced tea. Note that this recipe makes about 8 cups of filling, requiring a deep dish pie crust that is 9 inches in diameter and 2 inches deep. I discovered that the pre-made frozen pie crusts sold as "deep dish" at my local grocery store hold only half of this volume, which makes me glad that they are sold in pairs. Additionally, if you bake this as 2 pies, they take about 45-50 minutes to bake.
And while I do "cheat" by using pre-made pie crust, I prefer to make my own pumpkin puree by simmering half of a sugar pie pumpkin (or similarly-sized red kuri squash, yum!), peeled and cut into chunks, along with the sweet potato and spices. The other half of the pumpkin will go into a soup or stew later.
What a pity that a photo cannot transmit the creamy and warmly-spiced aromas of this sweet potato and pumpkin pie! Guess you'll just have to make it yourself.
Looking for some outdoor family fun for the holiday season? Check out the holiday displays at our local public gardens.