High Altitude Sweet Potato Pecan Crumble Pie
Flaky, buttery pie dough is filled with creamy, lightly spiced sweet potato filling and topped with pecan brown sugar crumble.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Deep Dish Pie Pan or Tart Pan
- Food Processor
Ingredients
Roasted Sweet Potatoes
- 2 large sweet potatoes
- 2 tsp olive oil
Crust
- ½ recipe All Butter Pie Dough
Filling
- 18 oz (2 cups) pureed roasted sweet potatoes
- 1 cup heavy whipping cream
- ½ cup light brown sugar, lightly packed
- 2 large eggs
- 2 tsp vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Topping
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ¾ cup light brown sugar, lightly packed
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cinnamon
- ½ cup chopped pecans, plus a few extra for decorating
- 6 tbsp unsalted butter, melted
Instructions
Roast the Sweet Potatoes
- Preheat the oven to 425 F, and position a rack in the center of the oven.
- Wash the potatoes, but don't peel them. Rub the skin with the olive oil, then wrap the potatoes individually in aluminum foil. Roast for 90 minutes, until very soft and tender.
- Set aside to cool until cool enough to touch, remove the skins, and scoop the potato flesh into a food processor. Puree until smooth.
- Measure out 2 cups or 18 ounces of pureed sweet potatoes for the filling. You can make the roasted sweet potatoes several days in advance, keeping them refrigerated until needed for the filling.
Make the Pie Crust
- Prepare 1/2 of the All Butter Pie Dough Recipe for a single pie crust.
- Roll out the dough to between 1/4 and 1/8 inch thick. Fit the dough into a deep-dish pie pan or 9 inch metal tart pan, fold the edges under and crimp the edges. Use a fork to lightly prick the bottom of the crust all over (this is called docking the crust, and will help prevent it from puffing up too much during the pre-bake). Freeze the crust in the pan for 30 minutes while you preheat the oven.
- Preheat the oven to 400 F and position a rack in the center of the oven. Set the pie pan on a baking sheet.
- Lay a piece of parchment paper over the crust and fill with dried beans or pie weights.
- Bake the crust at 400 for 20 minutes. Carefully, remove the paper and the beans/weights, and bake, uncovered, for an additional 10-15 minutes. The crust should be mostly baked, but you'll still see a few under-baked patches of dough, since it will finish baking with the filling.
- Remove the crust from the oven and reduce the oven temperature to 350 F.
Make the Filling
- In a bowl, whisk together the pureed sweet potatoes with the cream, brown sugar, eggs, vanilla, spices and salt, until smooth.
- Spread the filling into the pre-baked crust.
Add the Topping
- In a bowl, combine the flour, brown sugar, salt, cinnamon and chopped pecans. Add the melted butter and stir together until crumbly and moist.
- Sprinkle the topping over the filling, then arrange a few extra pecan halves on top for decoration.
Bake
- Bake the pie for about 40-45 minutes, until the topping is golden brown. The center will still be slightly jiggly and soft, but should be mostly set.
- Cool the pie completely, at least 3-4 hours, before slicing and serving.
- The pie can be baked up to one day in advance, and refrigerated until ready to serve.
Notes
Store the leftover pie in the refrigerator for up to 3 days.
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