This recipe is for either sweet potato or pumpkin pie. You can use
regular sugar or splenda 0 calorie sugar for the calorie conscious crowd.
Either way it taste great.

4-6 medium sized sweet potatoes
(For pumpkin pie use 1 large 20 ounce can of plain natural pumpkin)

1 cup Brown sugar

1/2 cup can milk

2 eggs

1 tsp vanilla extract

2 tsp flour

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp ginger

1/4 c. butter melted

1/4 c. white sugar

1/4 tsp salt

PREHEAT OVEN TO 370F

For Sweet Potato Pie

Wash sweet potatoes thoroughly with a brush. Boil the sweet potatoes with the skin on.
Mix all the ingredients together, EXCEPT for the sweet potatoes in a large bowl.

Puree the sweet potatoes in a blender or food processor.
Measure 20 ounces packed tightly.
Mix the sweet potatoes in the large bowl with the other ingredients. Place in
a pre-made pie crust (or make your own), and bake
for 40-45 minutes, until the pie filling is slightly brown and the crust is light brown.
You should get 1 deep shell pie or 2 regular size pies.

Stick a fork in the filling and it should come out clean when the filling is cooked.

For Pumpkin Pie

For pumpkin pie skip the boiling, you can directly place the pumpkin mix in the
large bowl of mixed spice, milk and sugar ingredients.

Low Sugar Sweet Potato or Pumpkin Pie

If you want a low sugar pie, use half of the sugar or use 1 cup of splenda(no calorie
sweetner) instead of the brown sugar, and 1/4 of splenda instead of the white sugar.