Whether you're responsible for the entire feast or you're simply bringing a dish or two to the Thanksgiving table, we've got you covered with three different menus.
- 1.5 cup crushed graham crackers
- 0.25 cup brown sugar
- 0.25 cup granulated sugar
- 0.5 tablespoon salt
- 0.5 cup unsalted butter, browned and cooled slightly
- 2 sweet potatoes, baked until very soft, peeled and mashed
- 3 eggs
- 1/4 cup maple syrup
- 2 tablespoons cinnamon
- 0.5 tablespoon nutmeg
- 1 tablespoon ginger
- 0.5 tablespoon all spice
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 3 eggs
- 0.5 tablespoon cream of tartar
- 2/3 cup sugar
- 0.75 cup brown rice syrup
- 2 tablespoons vanilla
- zest of 1 orange
- Preheat oven to 350F.
- Brown butter in a 2qt sauce pan.
- Pour and cool slightly in a glass bowl.
- Combine all ingredients with a fork and press into 9” pie pan.
- Bake for 10-15 minutes until edges are slightly browned.
- Let cool
In a large bowl, whisk together eggs, brown sugar, maple syrup and 1 cup of mashed, cooled sweet potato until smooth.
In a small, separate bowl combine cinnamon, nutmeg, ginger, all spice and corn starch. Sift into egg mixture and whisk together until combined.
In a separate bowl, using a hand mixer whisk heavy cream until soft peaks form.
Fold heavy cream into egg mixture until combined, careful not to over-mix or whipped cream will fall.
Pour into cooled pie shell and bake in oven for 45-50 minutes, or until pie is set on the edges and jiggles slightly in the middle.
Let cool in the fridge.
In a standing mixer (hand mixer optional, may require additional time for meringue to form), using the whisk attachment, beat egg whites, cream of tartar and two Tbsp sugar until soft peaks form.
In a 2qt sauce pan, combine remaining sugar, 1/3 cup of water and brown rice syrup in sauce pan until soft ball stage (235-245F). Turn heat off immediately.
Turn mixer on low and pour hot sugar mixture in slowly until combined.
Beat on high for 5-6 minutes (7-10 minutes if using a hand mixer), stirring in vanilla and orange zest in the final minute.
Pour as much as is desired over cooled pie and create peaks using the back of a spoon.
Using a kitchen torch, brush heat over meringue until browning occurs. To brown meringue by broiling, preheat broiler first and put pie in for 30 seconds to 1 minute.