Why This Pumpkin Purple Sweet Potato Pie Is a Thanksgiving Must-Try
Let’s be real—Thanksgiving is all about the food, right? But who says you have to stick to the same old turkey and stuffing every year? This year, I wanted to mix things up a bit. I was originally planning to make red bean paste pies, but then I realized I had leftover purple sweet potato puree in the fridge. So I thought, “Why not combine pumpkin and purple sweet potato?” And let me tell you, the result was mind-blowing! This pie is sweet, creamy, and has just the right amount of nuttiness from the purple sweet potato. Plus, it’s super easy to make—no fancy equipment required. Trust me, your family will be asking for seconds (and thirds).
Ingredients You’ll Need
Before we dive into the steps, let’s gather our ingredients. Don’t worry, they’re all pretty simple and you can find them at any grocery store.
- 3 small purple sweet potatoes
- 150g pumpkin (about 1 cup, cubed)
- Glutinous rice flour (add as needed—more on this later!)
- 1 tbsp condensed milk
Step-by-Step Instructions
Making the Purple Sweet Potato Filling
First up, let’s tackle the filling. Purple sweet potato is naturally sweet, so the condensed milk just adds a little extra richness. Here’s how to do it:
1. Peel the purple sweet potatoes and give them a good wash. No one wants gritty filling, right?
2. Cut them in half. This helps them steam faster—perfect if you’re short on time. If you’re not in a hurry, you can leave them whole.
3. Steam the purple sweet potatoes until they’re fork-tender (about 15-20 minutes). Then transfer them to a big bowl, add the condensed milk, and mash them with a spoon until smooth. Pro tip: If you want extra creamy filling, you can use a food processor, but a spoon works just fine.
4. Roll the mashed purple sweet potato into small balls (about 1 inch in diameter). This makes it easier to fill the pies later.
Preparing the Pumpkin Dough
Now for the pumpkin part. This is where the magic happens—combining the pumpkin with glutinous rice flour to make a soft, chewy dough.
5. Peel the pumpkin and wash it thoroughly. I like to use a sharp knife for this, but a vegetable peeler works too.
6. Cut the pumpkin into small cubes (about 1 inch) and steam them for 15 minutes until they’re soft. You can check if they’re done by poking them with a fork—if it goes in easily, they’re ready.
7. Transfer the steamed pumpkin to a bowl and mash it with a hand mixer or a fork until it’s smooth. No lumps allowed!
8. Now, here’s the tricky part: adding the glutinous rice flour. I don’t give a specific measurement because different flours absorb moisture differently, and the pumpkin’s water content can vary. Start by adding 1 cup of flour and mix well. If the dough is too sticky, add more flour a little at a time until it’s smooth and doesn’t stick to your hands. You want it to be soft but firm enough to roll.
Assembling and Cooking the Pies
Okay, now it’s time to put it all together. This is the fun part—like playing with Play-Doh, but edible!
9. Take a small piece of the pumpkin dough (about the size of a golf ball) and flatten it in the palm of your hand. Place one of the purple sweet potato balls in the center, then use your fingers to fold the dough around the filling, pinching the edges to seal. Don’t worry if it’s not perfect—imperfections add character!
10. Place the sealed pie on a clean surface with the seam side down. Gently press it with your palm to flatten it into a small disc (about ½ inch thick). If you have a mooncake mold, you can use it to make pretty patterns on top—this is optional, but it makes the pies look more festive. If you don’t have a mold, just skip this step.
11. Heat a little oil in a non-stick pan over medium-low heat. Add the pies and cook for 2-3 minutes on each side until they’re golden brown. Important: Don’t use high heat! You want the inside to cook through without burning the outside.
12. Flip the pies carefully and cook the other side until it’s also golden brown. You can check if they’re done by pressing gently—if they’re soft and spring back, they’re ready.
13. Serve them warm and enjoy! They’re best eaten fresh, but you can also store them in the fridge for up to 3 days. Just reheat them in the microwave for 30 seconds before eating.
Final Thoughts
Making this pumpkin purple sweet potato pie was such a fun experiment, and I’m so glad I tried it. It’s the perfect addition to any Thanksgiving spread—sweet, comforting, and a little bit different. Plus, it’s a great way to use up leftover ingredients. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guaranteed to impress. So why not give it a try this year? Your taste buds (and your family) will thank you!
