SWEET POTATO PUMPKIN PIE

1 can (15 ounces) Libby’s pumpkin pie filling
1 can (15 ounces) candied yams
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice or five-spice powder
1/2 teaspoon salt
1/2 cup coconut milk
2 tablespoon melted butter
2 large eggs
1 refrigerated pie crust, such as Pillsbury

Heat the oven to 350 degrees F.

Combine the pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs in the work-bowl of a food processor and process until smooth.

Line a 10-inch pie pan with the crust and fill with the pumpkin-sweet potato mixture.

Bake for 1 1/2 hours. Remove from the oven and set aside for at least 20 minutes.

Servings: 12
Source: Canned Food Alliance