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It’s fast approaching Thanksgiving Day and of course that means it’s time (maybe past time even) to trot out all the holiday recipes and make sure we’ve got all our best stuff ready for the hungry crowds. Of course, the meal ends up being entirely too much for anyone to really have as much of any one thing as they would prefer and if you approach the holiday meals like a wine of the month club or a smorgasboard you’re much better off. That way you can make it a point to have enough of everything to actually try it and enjoy it without actualy having to overstuff yourself.
I first heard of Sweet Potato Pumpkin Pie from a friend of mine who absolutely swore by it. He liked pumpkin pie well enough, but this little gem was by far his favorite.
While the oven is preheating to 350°F, combine a 15oz can of pumpkin pie filling, a 15oz can of candied yams, a half cup of brown sugar, a teaspoon of pumpkin pie spice, a half teaspoon of salt, a half cup of milk, two tablespoons of melted butter, two large eggs and 3 tablespoons of rum in the bowl of a food processor and process/blend/mix until the mixture is smooth.
Fill a 10-inch pie crust with the mixture annd bake at 350 for 1 1/2 hours.
Most recipes I’ve seen for this call for it to be set aside for at least 20 minutes before serving, noting that it’s supposed to be better when chilled, however my friend from years back disagreed. According to him, it was best served warm with cool whip or ice cream on top
1 15 oz. can pumpkin pie filling
1 15 oz. can candied yams
1/2 cup brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup milk
2 tablespoon melted butter
2 large eggs
1 refrigerated pie crust
3 tablespoon of rum
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