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Death by Autumn Pie

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Death by Autumn Pie - Sweet Potato Pie with Pecan Pie topping and Bourbon Cream Sauce

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?

Death by Autumn Pie - Sweet Potato Pie with Pecan Pie topping and Bourbon Cream Sauce

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.

Death by Autumn Pie - Sweet Potato Pie with Pecan Pie topping and Bourbon Cream Sauce

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.

Death by Autumn Pie - Sweet Potato Pie with Pecan Pie topping and Bourbon Cream Sauce

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.

Death by Autumn Pie - Sweet Potato Pie with Pecan Pie topping and Bourbon Cream Sauce

And just look at that sauce! It’s thick and creamy and boozy, just like my personality.

Death by Autumn Pie - Sweet Potato Pie with Pecan Pie topping and Bourbon Cream Sauce

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!

Death by Autumn Pie - Sweet Potato Pie with Pecan Pie topping and Bourbon Cream Sauce

Want to have this recipe for your next Autumn holiday? Pin this pic!

Death by Autumn Pie - Sweet Potato Pie with Pecan Pie topping and Bourbon Cream Sauce

Death by Autumn Pie

Death by Autumn Pie

Ingredients

    Gluten-Free Pie Crust
  1. • 2 1/2 Cups regular gluten-free Cheerios
  2. • 3 Tbsp firmly packed brown sugar
  3. • 1/3 cup melted butter
  4. Sweet Potato Filling
  5. • 1 1/4 cups cooked mashed sweet potatoes (2 medium)
  6. • 1/4 cup brown sugar
  7. • 1/4 cup sugar
  8. • 1 egg
  9. • 1/4 cup heavy cream
  10. • 1/4 teaspoon vanilla extract
  11. • 1 pinch salt
  12. • 3/4 teaspoon ground cinnamon
  13. • 3/4 teaspoon allspice
  14. • 3/4 teaspoon nutmeg
  15. • 3 tablespoons butter, softened
  16. Pecan Pie Topping
  17. • 1 1/4 cups sugar
  18. • 1 1/4 cups dark corn syrup
  19. • 3 eggs
  20. • 3 tablespoons unsalted butter, softened
  21. • 1?4 teaspoon vanilla extract
  22. • 1 pinch salt
  23. • 1/2 tsp allspice
  24. • 1/2 tsp nutmeg
  25. • 1 1?4 cups chopped pecans
  26. Bourbon Cream Sauce
  27. • 1 1/2 cups heavy cream
  28. • 1 cup milk
  29. • 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)
  30. • 3 tablespoons Bourbon
  31. • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325 degrees F.
  2. Gluten-Free Pie Crust
  3. Using food processor, finely crush cereal.
  4. 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).
  5. Sweet Potato Filling
  6. 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.
  7. Pecan Filling: Combine all ingredients.
  8. Bourbon Cream Sauce
  9. Whisk all ingredients together until creamy and smooth.
  10. Assembly
  11. Spoon sweet potato filling into the pie crust.
  12. Fill shell evenly to the top with the pecan filling.
  13. Bake for 80-90 minutes, or until a knife inserted into the center of the pie comes out clean.
  14. Place pie on cooling rack and leave at room temperature for 24 hours before serving.
  15. Serve pie slices with Bourbon Sauce.
http://www.miriinthevillage.com/2016/10/death-autumn-pie.html

18 Comments

  1. Candy Kage says

    I’m am all about the gluten. Got it cheerios is the life saver for non gluten and yes this looks sinfully delicious.

  2. Lane & Holly @ With Two Spoons says

    Wow! You have outdone yourself! And those photos-swoon!

  3. Justine Y says

    This looks so good! I’ll just skip the bourbon sauce and it sounds perfect!

    • mirinadler says

      Should work out! That would make it “Life Support by Autumn” 🙂

  4. mom beyond mom says

    Just pinned this! Totally making for thanksgiving! looks so yummy!

  5. Dani Adams-Barry says

    What a Pie! I seriously want to devour my computer screen. Awesome recipe and fantastic images. I cannot wait to try.

  6. Brittany Muddamalle says

    This looks amazing! I am definitely going to try this one out!

  7. Pingback: Savory Bread Pudding Baked in a Pumpkin - Miri in the Village

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