Pumpkin Pie/Sweet Potato Pie

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As I said before, mom and grandma Jean always made the best pumpkin pies, and I think I could make myself sick by eating these fall favorites.  This is one of their recipes that you could use either pumpkin or sweet potatoes.

Since sweet potatoes have been traditionally cheap to buy and easy to grow, they became a mainstay in the Southern diet back in the Civil War days. They are not as popular today but baked sweet potatoes are often served on holidays and sweet potato pie is still a favorite anytime.

Here’s a tip about this recipe: just substitute a 1 and 3/4 cups cooked and mashed sweet potatoes (or one 15 oz can sweet potato pie filling) and you’ll have yourself a sweet potato pie. All the other ingredients and procedures are exactly the same.

Note: Canned pumpkin and sweet potato pie filling come in sizes varying from 14-16 oz. in different locations. Use 1 3/4 cup (one and three quarters) filling if you can not find 15 oz cans. If you prefer not to use prepared (canned) filling, you can cook your own sweet potatoes very easily. Just boil about 4-5 large sweet potatoes (enough for 1 3/4 cups of filling) in plain water until a fork pushed into the potatoes enters easily. Then scrape inside of potatoes from peeling and process in a food processor until you obtain a paste consistency. (You can do this with a fork if you do not have a processor).

Ingredients

* 1/2 cup sugar
* 1 and 1/2 tsp ground cinnamon
* 1/2 tsp ground ginger
* 2 large eggs
* 1 tsp vanilla
* 4 oz butter (softened)
* 1 and 3/4 cups cooked and mashed pumpkin (or one 15 oz can pumpkin pie filling)
* 1 can (12 oz) evaporated milk (do not substitute regular milk-it will not set properly)
* 2 uncooked pie shells

Y’all, please remember that this recipe will make two 9 inch pies using regular pie shells. If you use deep dish pie shells, you will not get two full pies.

Directions

1. Mix sugar, cinnamon and ginger in a large bowl
2. Beat eggs in a separate bowl, add vanilla and butter, mix well.
3. Pour egg mixture into dry ingredients while stirring.
4. Add pumpkin or sweet potatoes to mix and stir.
5. Add evaporated milk. Mix well.
6. Pour mixture into pie shell(s).
7. Bake in pre-heated 425 degree oven for 15 minutes
8. Reduce heat to 350 degrees and bake 40-50 minutes or when a toothpick stuck into center of pie comes out dry.
Cool pie 1 hour before cutting. Top with whipped cream and cherries or pecans if desired. Refrigerate left-over but do not freeze.