Ingredients
- 1 15 ounce can Libby’s 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
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Sweet Potato Pumpkin Pie
Servings: 8
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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