A twist on your classic pumpkin that is just as creamy but with a sweet and salty homemade crust. Added bonus: it's gluten free!
I truly think pie is the greatest dessert on earth. I'm serious- every year on my birthday my mom makes me a chocolate pie that tastes just like brownie batter and puts a candle in it. And at our wedding next year (if it actually ever happens) we are having a pie bar and no wedding cake, much to my sister's disappointment. And I don't discriminate- I love fruit pies, pecan pies, pumpkin, chocolate, lemon meringue, cream based pies...I honestly cannot think of a pie I wouldn't like.
I always try to make a pie to bring to Tyler's family's house for Thanksgiving because I know that's what I'll want (yes, I am very selfish when it comes to dessert) and I think this might be the one. It was just so EASY to make, which we love in a dessert. I might bring two desserts...we'll see how that week goes! We are heading up to Philadelphia on Wednesday, as long as our pre-trip Covid tests go well. What a 2020 sentence.
I love sweet potato pie for many reasons. First being that it's just slightly different from pumpkin, and I love a unique pick. The filling is a little less gelatinous and a little more crumbly than pumpkin, which I personally enjoy. We have a ton of sweet potatoes from the farm this year, so for me it was a win getting to use up a bunch of them vs. going to buy a can of pumpkin from the store. Sweet potatoes are chock full of micronutrients like vitamins A and C as well as potassium. Pair that with the healthy fat and fiber of the pecans and you may as well call this pie a health food, amirite?