Instructions

1. Preheat oven to 400F

2. In large saucepan combine the cooled sweet potato puree. Mix in sugar, maple syrup, butter, 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 .

3. Remove from heat and add vanilla bean extract. Allow to cool.
4. 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.
5. 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.
6. 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.
7. 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.

8. Top with fresh regular whipped cream or coconut whip, sprinkle some nutmeg on top and enjoy!