Happy Sukkot, everyone! This is by far my favorite Jewish holiday, probably because the food is my favorite kind of food! I have a real treat of a recipe for you today, and it’s perfect to celebrate the Feast of Booths. I call it Death by Autumn Pie. This is a sweet potato pie with pecan pie topping and a bourbon cream sauce that tastes just like eggnog. Do you think I overdid it?
So let me back up. Last Shabbat I was invited to a friend’s house for the 2nd night of Sukkot. She asked me to bring dessert, and she made it clear: it must be gluten-free. Hmmm. I know we’re new to the area, but that didn’t seem possible to me. I love gluten. In fact, I have spiritual views about bread and gluten and G-d. No, really! I told her there was no way I could do something without gluten, but I would bring a gluten-free side dish.
Then I remembered that my husband had just bought Cheerios. Recently, Cheerios had an ad campaign broadcasting to the world that they were now totally gluten-free. If I could do a crumb crust with Cheerios I could make a pumpkin pie… or a pecan pie… or a sweet potato pie. I couldn’t decide. So I just slapped it all together.
The result? Well, it’s definitely the most decadent pie I’ve ever made. Yeah, basically this pie just slaps you in the face with Autumn. And can we get a standing ovation for Autumn? Yep, I thought so.
And just look at that sauce! It’s thick and creamy and boozy, just like my personality.
Here’s the rule, folks. If someone asks you to make something gluten-free, make the most sinful dessert you can think of, but make it with Cheerios. Also, I want to bring your attention to this slick cooling rack that was sent to me by Live Nimble. These racks were made with health in mind (whoops!). They are sturdy and look great, too. You’re going to need some cooling racks and time for this pie by the way. It takes 24 hours to properly cool. You’ve been warned!
Want to have this recipe for your next Autumn holiday? Pin this pic!
- • 2 1/2 Cups regular gluten-free Cheerios
- • 3 Tbsp firmly packed brown sugar
- • 1/3 cup melted butter
- • 1 1/4 cups cooked mashed sweet potatoes (2 medium)
- • 1/4 cup brown sugar
- • 1/4 cup sugar
- • 1 egg
- • 1/4 cup heavy cream
- • 1/4 teaspoon vanilla extract
- • 1 pinch salt
- • 3/4 teaspoon ground cinnamon
- • 3/4 teaspoon allspice
- • 3/4 teaspoon nutmeg
- • 3 tablespoons butter, softened
- • 1 1/4 cups sugar
- • 1 1/4 cups dark corn syrup
- • 3 eggs
- • 3 tablespoons unsalted butter, softened
- • 1?4 teaspoon vanilla extract
- • 1 pinch salt
- • 1/2 tsp allspice
- • 1/2 tsp nutmeg
- • 1 1?4 cups chopped pecans
- • 1 1/2 cups heavy cream
- • 1 cup milk
- • 1 (3 1/2 ounce) box vanilla instant pudding mix (This is Circle K certified. If you don't trust that certification, you can substitute 1/4 cup butter)
- • 3 tablespoons Bourbon
- • 1 teaspoon vanilla extract
- Preheat oven to 325 degrees F.
- Using food processor, finely crush cereal.
- In medium bowl, mix crushed cereal and sugar. Stir in melted butter until well mixed. Press in bottom and up side of ungreased 9-inch pie plate (This recipe works best with an opaque pie plate as opposed to a transparent glass pie plate).
- Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth.
- Pecan Filling: Combine all ingredients.
- Whisk all ingredients together until creamy and smooth.
- Spoon sweet potato filling into the pie crust.
- Fill shell evenly to the top with the pecan filling.
- Bake for 80-90 minutes, or until a knife inserted into the center of the pie comes out clean.
- Place pie on cooling rack and leave at room temperature for 24 hours before serving.
- Serve pie slices with Bourbon Sauce.