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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This pie has pumpkin and yam mixed together. This is from preparedpantry. I haven't tried this but it certainly sounds good. Ingredients:
1 1/4 cups canned pumpkin |
1 cup cooked yam |
3 large eggs |
3/4 cup sugar |
1 (12 ounce) can evaporated milk |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/2 teaspoon allspice |
Directions:
1. Preheat the oven to 400 degrees.
2. Form the pie shell. You may use pie crust mix or your favorite recipe. Make a built up crust in a standard 9 inch pan. If not, use a deep dish pan. A dark pan works best.
3. Mix all the ingredients together using a stand-type mixer or an electric beater until smooth. Some fibers may stick to the beaters; remove and discard them.
4. Pull out oven rack half way. Place the pie shell on rack in the center of the oven. Immediately pour the filling into the pie shell.
5. Bake for 15 minutes at 400*. Reduce the heat to 350*, cover the crust with a pie shield, and bake for another 40 minutes or until done. A knife inserted near the center should come out clean when done.
6. Cool in pan on a rack. When cool, slip the pie out of the pan to a serving plate for cutting and serving.
7. Top with whipped cream, if desired.
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