Sweet Potato Pumpkin Pie



  • 1 (15 oz.) can pumpkin pie filling
  • 1 (15 oz.) can candied yams
  • 1/2 light brown sugar
  • 1 teaspoon pumpkin pie spice, or five-spice powder
  • 1/2 teaspoon salt
  • 1/2 coconut milk (could substitute whole or evaporated milk)
  • 2 tablespoons butter, melted
  • 2 large eggs
  • 1 refrigerated pie crust


Heat oven to 350°. Combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, milk, butter and eggs in work-bowl of food processor and process until smooth. Line 10-inch pie pan with crust and fill with pumpkin-sweet potato mixture. Bake 1 1/2 hours. Remove from oven and let stand at least 20 minutes.


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