Grandmar’s Pumpkin Pie – Sweet Potato Casserole

Grandmar’s Pumpkin Pie

Ingredients:

1 Refrigerated pie crust (rollout) or homemade crust
1 ½ cups canned evaporated milk
1 cup firmly packed light brown sugar
1 ½ cups canned pumpkin
1 tsp cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp nutmeg
2 large eggs, beaten
¼ cup pure maple syrup

Instructions:

If using Pillsbury roll out pie crust, spray 10” fluted ceramic pie dish with Pam spray. Press dough to thickness of ¼ inch into bottom and sides of pie pan. Trim edges and crimp. Cover and refrigerate at least 30 minutes.

Position rack in center of oven and preheat oven to 375 degrees. Stir milk and sugar in heavy metal saucepan over low heat until sugar dissolves. Cool slightly. Using electric mixer, beat pumpkin, cinnamon, salt, ginger and nutmeg in large bowl to mix. Add milk mixture and beat 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs and beat well. Add maple syrup and beat 1 minute. Pour filling into crust and bake until tester inserted in center of pie comes out clean, about 50-60 minutes.

Cool pie on rack. Serve with whipped cream.

Sweet Potato Casserole

Ingredients:

4 cups mashed, (roasted and peeled) sweet potatoes
¾ stick butter
2 eggs
½ tsp vanilla
2 c. canned evaporated milk
1 to 1 ½ cup sugar
½ nutmeg
½ tsp cinnamon
Mini marshmallows (optional)

Instructions: 

Mix all ingredients together well and pour into a 9×13 pyrex baking dish (or 2 smaller baking dishes). Bake at 400 degrees for 30 minutes.

If desired add mini marshmallows to top and roast until browned.

Alternate topping:

1 cup cornflakes, crushed
½ cup chopped pecans
½ cup light brown sugar
¾ stick butter

Melt butter, add brown sugar, pecans and cornflakes. Mix well and spread over top of potatoes. Bake an additional 15 minutes at 400 degrees.

Sort of like dessert for a side. Never any left for leftovers.