Sweet Potato Pumpkin Pie Recipe
Servings: 8
Ingredients
- 1 15 ounce can Libbyâs pumpkin pie filling
- 1 15 ounce can candied yams
- 1/2 c. light brown sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 c. coconut lowfat milk
- 2 tbsp melted butter
- 2 large large eggs
- 1 refrigerated pie crust
- 3 tbsp Myer's Rum
Directions
- Preheat oven to 350°F.In the bowl of a food processor, put together pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut lowfat milk, butter and large eggs and process till smooth.
- Fill a 10-inch pie crust with the mix.
- Bake for 1 1/2 hrs.
- Remove from the oven and set aside for at least 20 min before serving. Better when chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 8 servings | |
| Calories 268 | |
| Calories from Fat 110 | 41% |
| Total Fat 12.34g | 15% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 307mg | 13% |
| Potassium 314mg | 9% |
| Total Carbs 37.19g | 10% |
| Dietary Fiber 2.0g | 7% |
| Sugars 13.77g | 9% |
| Protein 3.01g | 5% |
