Sweet Potato Pumpkin Pie

Just in time for Thanksgiving. A bit of a twist to the traditional pumpkin pie with the addition of candied yams and coconut milk. The addition of rum is optional.

• Ready In: 1 hr 45 mins
• Yields: 1 pie

Ingredients

• 1 (15 ounce) can pumpkin pie filling
• 1 (15 ounce) can  candied yams
• 1⁄2 cup light brown sugar
• 1  teaspoon pumpkin pie spice
• 1⁄2 teaspoon salt
• 1⁄2 cup coconut milk
• 2  tablespoons butter, melted
• 2  large eggs
• 3  tablespoons rum (optional)
• 1  refrigerated pie crust

Directions

1. Preheat oven to 350°F.
2. In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter,eggs (and rum) and process until smooth.
3. Fill a 10-inch pie crust with the mixture.
4. Bake for 1 1/2 hours.
5. Remove from the oven and set aside for at least 20 minutes before serving.
6. Better when chilled.