Ingredients

• 2 - 2 1/2 Cups Baked Sweet Potato Pulp
• 1 (12 oz.) Can Evaporated Milk
• 1/2 Cup White Sugar
• 1/4 Cup Dark Brown Sugar
• 1/2 tsp Salt
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Grated Nutmeg
• 1/8 tsp Ground Clove
• 1/8 tsp Allspice
• 1 TBSP Melted Browned Butter
• 1/4 Cup Self Rising Flour
• 2 Large Eggs, slightly beaten
• 1 tsp Vanilla Extract
• 1 Deep Dish Pie Crust

Cooking Directions

1. Preheat oven to 425 degrees
2. Pre-bake pie shell for 10 minutes, remove to cool.
3. Stir all ingredients together until smooth. Pour into crust. Bake at 425 for 15 minutes.
4. Reduce temperature to 350, bake an additional 45 minutes.
5. Allow to cool completely.
6. Serve chilled with dollops of whipped cream.