Pom-pa-toe Pie

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This pumpkin sweet potato pie recipe was made by my brother in law Chuck before he passed away waiting for a heart transplant in 1992. It always reminds me of his love for the holidays and family.

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Ingredients

  • 1 12-oz. can evaporated milk
  • 4 eggs
  • 1 1/2 C. firmly packed brown sugar
  • 2 Tbs. self rising flour
  • 1 tsp. salt
  • 1 1/4 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • 2 9-inch deep dish pie shells, unbaked
  • 1 16-oz. can pumpkin
  • 1 16-oz. can sweet potatoes

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Directions

Mix all ingredients until well blended. Pour into unbaked pie shells. Bake 20 minutes at 450 degrees. Reduce heat to 350 degrees and bake for 20 more minutes or until knife inserted in center comes out clean. Serve with a dollop of whipped cream, top with a pecan if desired. 

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