Hermitage Sweet Potato-Pumpkin Pie

• 1 cup firmly packed brown sugar
• 1/2 cup dark corn syrup
• 3 eggs, beaten
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup cooked, mashed sweet potatoes
• 1 cup cooked, mashed pumpkin
• 2 tablespoons dark rum
• 1 teaspoon vanilla extract
• 1 (13-ounce) can evaporated milk
• 1/2 cup whipping cream
• 1 tablespoon sugar
• Additional ground cinnamon

1. Roll chilled pastry to 1/8-inch thickness on a lightly floured surface. Place in a 10-inch deep dish pie plate; trim excess pastry. Fold edges under, and flute. Set aside.
2. Combine sugar, syrup, eggs, spices, and salt in a large mixing bowl, beating well. Stir in sweet potatoes, pumpkin, rum, vanilla, and milk.
3. Pour pumpkin mixture into prepared pastry shell. Bake at 350u0b0 for 1 hour and 15 minutes or until set. Cool pie to room temperature.
4. Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form. Garnish with whipped cream; sprinkle with additional cinnamon.

brown sugar, corn syrup, eggs, ground cinnamon, ground nutmeg, ground ginger, ground cloves, salt, potatoes, pumpkin, dark rum, vanilla, milk, whipping cream, sugar, cinnamon

Taken from www.myrecipes.com/recipe/hermitage-sweet-potato-pumpkin-pie (may not work)