This is my Mom's recipe and just as the title suggests, it can be used interchangeably between pumpkin or sweet potatoes. She prepares one of each for the Holidays, and she prefers to use Splenda in place of the sugar, but, the recipe is flexible so, you can use it each way, with or without granulated sugar, successfully. The only baking you'll need to do, is to bake the crust, then the custard filling is prepared on the stove top, and poured into the shell to cool. Top it with a meringue or a dollop of whipped topping to serve.
You'll need:
1 1/2 cups whole milk plus 2 Tbs. flour
1 cup of sugar substitute [like Splenda] or sugar
3 large eggs
1 cup of pureed pumpkin or sweet potatoes
1 Tbs. butter
1/2 tsp. nutmeg
1/2 tsp. pumpkin pie spice
1 tsp. pure vanilla
1 baked deep dish pie shell
Bake the pie shell at 400 degrees for 11-12 minutes, until golden OR per the package directions and cool. In a mixing bowl, beat together the milk and flour until the flour dissolves. Add 3 eggs and continue to beat until combined. Mix together the sugar and seasonings, then add to the wet ingredients, beating until smooth.
Pour the mixture into a stove top pot and cook over medium heat. Add the butter and pureed pumpkin or sweet potatoes. Whisk constantly until thickened to the consistency of a thick pudding [about 4-5 minutes]
Pour into the baked shell and cool to room temperature then chill in the refrigerator. These pies may be topped with a meringue or served as is with a dollop of thawed whipped topping. Yield: 1 pie
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