Sweet Potato Pumpkin Pie

I’ve never made this pie myself, but my sister’s fiance made it for Thanksgiving dinner last year and it was delicious.

SWEET POTATO PUMPKIN PIE

• 1 15 oz. can Libby’s pumpkin pie filling
• 1 15 oz. can candied yams
• 1/2 cup light brown sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 2 tablespoon melted butter
• 2 large eggs
• 1 refrigerated pie crust
• 3 tablespoon Myer’s Rum

Preheat oven to 350°F.

In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth.

Pour into a 10″ pie crust and bake for 1 1/2 hours

Remove from oven and set aside for at least 20 minutes before serving. Tastes great chilled.