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Preheat oven to 400F
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In large saucepan combine the cooled squash and sweet potato purees. Mix in sugar, maple syrup, nutmeg, cinnamon and salt. Cook over medium heat, stirring frequently. *This is not a necessary step, you can just mix these in a bowl instead, however cooking the purees with the sugar and spices adds a much nicer flavour to the filling. Cook for about 10 minutes, until mixture has reduced and has thickened .
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Remove from heat and add vanilla bean extract. Allow to cool.
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In large bowl, whisk eggs, half & half (or coconut milk/cream). Slowly add the cooled puree mixture and stir to combine. For best results, pour the custard mixture into a strainer over a large bowl or pot. This will prevent your filling from little eggy bits or extra-stringy pumpkin pulp. Not a necessary step but makes for a smoother filling.
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Pour the pie filling into an unbaked pie crust. If you're worried about a soggy bottom you can either blind-bake your crust first or brush egg white onto the crust and bake for a few minutes before adding the pumpkin mixture (which will create a seal between the crust and filling). Allow pie crust to cool before adding pie filling.
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Drop dollops of cream cheese mixture on top of the pie filling and swirl with a knife.
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Place pie on a baking sheet (in case of overflow) and bake at 400F for 10 minutes then reduce the oven to 300 and bake for another 40-45 minutes. Remove from oven when mixture is mostly cooked but looks slightly wobbly in the middle. It will continue to cook after it's removed from the oven.
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Cool pie at room temperature for at least an hour, and then place in fridge for a least a few hours to set. If you try to cut it before this time, it may be more like a pudding than pie. It's hard to do, but you gotta be patient with a custard pie. Even if you don't want to and can't wait to dig in.
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Swirl caramel on top, dust with a bit more nutmeg and cinnamon (if desired) and top with your favourite whip cream. enjoy!