YIELD Makes 8 servings
Making cookies this holiday season? Check out these tips for making Christmas cookies.
|1||refrigerated pie crust shell|
|2||cups lightly mashed, cooked sweet potatoes*|
|1||can (15 ounces) solid-pack pumpkin|
|1||can (14 ounces) sweetened condensed milk|
|1/4||cup (1/2 stick) butter, cut in small pieces|
|2||teaspoons Chinese 5-spice powder|
|1‑1/2||teaspoons freshly grated lemon peel|
|Savory Whipped Cream (recipe)|
- Heat oven to 350°F. Allow pie shell to come to room temperature, then fit into 10-inch deep-dish pie plate.
- Combine remaining ingredients in bowl of food processor fitted with steel blade; process until smooth.
- Pour mixture into pie shell; place on cookie sheet to support weight of pie. Bake about 55 minutes or until puffed and knife inserted 1 inch from center comes out clean. Serve warm or at room temperature with Savory Whipped Cream.
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