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Our Pumpkin & Sweet Potato Pie with Pumpkin Walnut 'Butter' might be my all-time favorite dessert I've ever created.
It has such a beautiful variety of flavor, texture, and of course, is so simple to make.
Perfect for Thanksgiving but any time you'd like to enjoy a fall treat!
The entire family is going to love this recipe and let me warn you the Pumpkin Walnut 'Butter' is the definition of delicious.
Print the PDF here:
Pumpkin & Sweet Potato Pie
With Pumpkin Walnut ‘Butter’
By: The Jaroudi Family
www.thejaroudifamily.com
www.youtube.com/thejaroudifamily
Ingredients:
Crust:
1 ½ cup rolled oats
6-8 pitted dates
2 tbsp non-dairy milk unsweetened & unflavored
1 tsp vanilla extract
1 tbsp pumpkin pie spice
Filling:
1 -15 oz can of pure pumpkin
2 cups roasted sweet potatoes (without the skin)
1/4 cup non-dairy milk unsweetened & unflavored
6-8 pitted dates
1 tsp vanilla extract
1 tbsp pumpkin pie spice
Pumpkin Walnut ‘Butter’
1 cup pure pumpkin
¼ cup non-dairy milk unsweetened & unflavored
4 pitted dates
½ cup raw walnuts
1 tbsp pumpkin pie spice
Directions:
+Preheat the oven to 350 degrees
+In a food processor blend together all of the crust ingredients.
You should be able to pinch together the crust slightly
+Empty into a silicone pie pan or parchment paper-lined pie dish
+Use your fingers to create a bottom crust layer for the pie
(Double crust recipe if you’d like to create a wall for crust)
+Combined all of the filling ingredients in a high-speed blender and blend until smooth.
+Pour filling on top of crust and spread evenly. Bake for 30 minutes and let cool before slicing.
+In a high-speed blender add in all of the Pumpkin Walnut ‘Butter’ ingredients. Blend until smooth. Move to a jar and refrigerate.
[Will stay good for 5-7 days]
+Slice the pumpkin/sweet potato pie and add a spoonful of pumpkin walnut ‘butter’ – Enjoy!!
I hope you'll give these recipes a try, and let us know if you liked it!
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