Sweet Potato-Pumpkin Pie

My family LOVES pumpkin and sweet potatoes a lot, especially around the holidays:). Once while making holiday pies, I mixed the pumpkin and sweet potatoes together. WAA LAA a new yummy pie.

• Ready In: 1 hr 15 mins
• Serves: 12-16

Ingredients

• 1 (29 ounce) can solid pack pumpkin
• 1 (30 ounce) can sweet potatoes, may use fresh cooked mashed sweet potatoes
• 1 (12 ounce) can evaporated milk
• 4  large eggs or 1  cup egg substitute
• 2  teaspoons pumpkin pie spice
• 2  teaspoons cinnamon
• 1  teaspoon allspice
• 1  teaspoon nutmeg
• 3⁄4 cup dark brown sugar or 3⁄4 cup  Splenda brown sugar blend
• 1⁄2 cup white sugar (sugar substitute) or 1⁄2 cup Splenda granular (sugar substitute)
• 1⁄3 cup maple syrup or 1⁄3 cup  a good quality  pancake syrup
• 2  teaspoons pure vanilla extract
• 2  deep dish pie shells or 4  regular  pie crusts
•  Cool Whip or   whipped cream or  vanilla ice cream, to serve with pie

Directions

1. Mash sweet potatoes well.
2. In a large bowl combine and mix well pumpkin, sweet potatoes, milk, eggs, spices, vanilla, sugars, and syrup.
3. Mix until thick ,creamy and well combined.
4. Pour into pie crusts.
5. Place on a cookie sheet.
6. Bake in a preheated 425°F oven for 15 minutes.
7. Then lower temperature to 350°F and bake for 45 minutes longer.
8. Remove from oven cool completely.
9. Serve with Cool-Whip, ice cream, and/or whip cream.
10. Enjoy!