Y is for…Yam & Pumpkin Pie

Y is for…Yam & Pumpkin Pie – Candy Coated Culinista

This is a Pie I always make in the fall or winter, whether for Thanksgiving, Christmas it has some amazing flavours.

Yield/Serving: 2 pies
Prep Time: 10 min
Cook Time: 30 min
Difficulty level is: Easy

For Crust

• 1 cup Graham Cracker crumbs
• 1 cup Chocolate Cookies crumbs
• ¼ cup unsalted butter melted
For Pie
• 1 cup pumpkin puree
• 2 cups yams, peeled and rough chopped
• ½ tsp cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• 2 egg, whisked
• 1 can condensed milk
For Meringue
• 2 eggs whites
• 1 ½ cups confectioner’s sugar
• Pepitas for decoration, or pumpkin seeds

1. Preheat over @ 375°F.
2. Mix graham cracker & chocolate cookie crumbs with butter in a medium bowl until moist. Add a little more melted butter is required.
3. Press crumbs into the bottom and up the sides of two pie plate. Bake in centre of oven, covered with foil, for 10 min.
4. Boils yams in a saucepan until tender using a fork.
5. Drain water and mash yams.
6. In a large bowl add in pumpkin, yams, cinnamon, ginger, nutmeg.
7. Whisk eggs in a small separate bowl and stir into the bowl filled with pumpkin and yams and mix.
8. Slowly pour in the can of condensed milk until absorbed.
9. Pour into pie shells and bake for 30 minutes.
10. Transfer to a wire rack to cool.
11. Using the electric mixer pour in egg whites and slowly add the confectioner’s sugar.
12. Spread meringue on pumpkin pie.
13. Garnish with pepitas.
14. Serve warm or cold.

• If you have a kitchen butane torch, it will make burning the meringue much easier. Alternatively set the oven to broil to burn the meringue.

Please Enjoy

My thoughts
Another amazing spin on what seems to be my most made recipes. I preferred the chocolate and graham crumb crust and also the combination on pumpkin and yam. It gives the pie a firmness that I like. I also practice some more of my piping skills and was quite happy with how it turned out.

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