Better Than Pumpkin Pie...Pie
This really is much more flavorful than pumpkin pie! I truly hate to say it because I am an 11th generation Yankee and I should place the taste of pumpkin ahead of all else.....but I can't. Not only is this a sensational pie but when the marshmallows melt, an outside crispy shell is formed while the inside is nice and gooey. But by all means take the easy route. Prepare marshmallow cream instead. The recipe is below.
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For 8 people
- One single pastry crust, unbaked
- 2 cups cooked, mashed sweet potato
- 1 cup brown sugar
- 2/3 cup eggnog(caramel flavored or your favorite)
- 1 egg, beaten
- 2 tablespoons melted butter or margarine
- 1 teaspoon almond extract*
- 1 teaspoon cinnamon
- 1/2 teaspoon dried ginger and nutmeg
- 1 1/2 cups mini marshmallows(see NOTE)
Better Than Pumpkin Pie...Pie Directions
Preheat oven to 350-degrees F. Place you unbaked pie crust into a 9 or 10-inch pie pan, crimp or cut edges to prevent overhang.
In a large bowl, add remainder of ingredients except marshmallows and thoroughly beat with an electric mixer until as smooth as possible. Pour into prepared pie pan and bake 45-50 minutes, or until it is firm in the middle and a toothpick inserted in the middle comes out with crumbs attached rather than liquid. Remove from oven to cool.
When ready to serve, preheat broiler and adjust oven rack at least 3-inches from heat source. Place the marshmallows on top and place pie under broiler for about 15-20 seconds, rotating to evenly toast and melt marshmallows. Remove to serve immediately.
NOTE: Or try Marshmallow Cream by placing the marshmallows in a bowl and adding 1/4 cup eggnog or milk. Cover and microwave for 15 seconds. Remove cover and stir until smooth, heating another 5-10 seconds if needed to completely melt. Pour over pie to serve.
* or 2 teaspoons vanilla