Cazuela Pie (Pumpkin, Sweet Potato and Coconut )

Confused about whether to make a pumpkin or a sweet potato pie?  How about combining both? The result is fantabulous!  Cazuela pie is a traditional dessert invented in Puerto Rico.  It is a combination of Pumpkin, Sweet Potato and coconut milk.  It is traditionally made with full fat coconut milk and cooked in a banana leaf.  I lightened this baby up and put a graham cracker crust with such success that this pie became the star of this dinner.

Now, don't get me wrong the turkey and jasmine rice & peas can hold their own.  However,  anybody who has a gluten and a dairy allergy can attest to the fact that a good dessert that we could eat is not easy to come by.  When my best friend eats good food she has a habit of saying, it's so good that, "it makes you wanna slap your mama"  I never did get what that meant until I tried this pie!  I will slap anybodies mama who tried to take this pie from me! lol

So this is the new "must have" on my table every Thanksgiving holiday.  Actually,  I may be making it more often then I think cause my daughter can't stop talking about it.  I made a small portion of whipped coconut cream for my daughter.  I did not eat it since I am counting points but my daughter is a size zero and could use all the fat she can get.  It was easy enough to make.  Put a can of coconut milk (not low fat) in the refrigerator overnight or for a couple of hours to separate the coconut cream from the water.  Open it carefully and remove the top layer of coconut cream, place it in a bowl and save the coconut water for future use. whip the cream till you have soft peaks and add 2 tbsp of confectionery sugar and 1/4 tsp vanilla.  A dollop of this will elevate this pie to another level but keep it simple if you're counting points.
  


Cazuela Pie

Serving Size:  1/12 of pie, Smart points: 8,  Cal: 207.4,  Total Fat: 7.3g, Saturated Fat: 1.6g, Cholesterol: 31mg,  Sodium: 122.8mg,  Carbs: 32.6g,  Fiber: 2.0g,  Sugar: 14.2g,  Protein: 2.7g

Ingredients:

Crust:

• 1 Cups GFDF Graham Crackers (Kinnikinnick)
• 1/4 Cup Brown Sugar
• 5 Tbsp Earth Balance

Filling:

• 1.5 pds Fresh Pumpkin 
• 1.5 pds Sweet Potato
• 1 cup Light Coconut Milk
• 3/4 cup Coconut Palm Sugar
• 1/4 cup Brown Sugar
• 1/4 tsp Ground Cloves
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 1/4 cup Rice Flour
• 2 Eggs
• 1 Egg White

Pre-heat oven 350 degrees

Make the Crust first.  In a blender add the Graham Crackers, sugar and softened Earth balance.  Pulse till well blended like a course meal. Spray a 10" pie dish with Pam (I'm sure you could probably use a 9" pan as well)  Using your finger press the mix into the pie dish.

Bake crust for 15-17 or until it browns a bit, then set aside till you're done with the rest

Peel and steam the the sweet potatoes and pumpkin till tender about 20-30 minutes.  Mash and beat with an electric mixer or place in blender till it is nice and smooth.  add all of the remaining ingredients and beat eggs and flour into mixture.  Pour into cooled pie tray.  

Bake for 1 hour.  let cool at room temperature and then refrigerate till ready to serve.