Pumpkin & Sweet Potato Pie with Pumpkin Walnut 'Butter'
Updated: Nov 2, 2020
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!!
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