CRUSTLESS SWEET POTATO PIE

CRUSTLESS SWEET POTATO PIE (You can use all carnation milk if you prefer) 2 eggs 1/2 c brown sugar or less 1 teaspoon ground cinnamon (or more to your own taste) 1 tsp pumpkin pie spice 1/2 teaspoon salt 1/4 tsp ground nutmeg 1/4 tsp ground ginger 3/4 C carnation milk 3/4 C coconut milk 2 cups mashed sweet potatoes 1/4 C chopped pecans (optional) Preheat oven to 400° Beat the eggs, brown sugar, cinnamon, nutmeg and ginger in a bowl until blended. Add carnation milk, coconut milk and mashed sweet potato and beat until the mixture is smooth. Pour into a glass pie plate that is lightly greased. Sprinkle with chopped pecans. Bake in preheated oven for 15 minutes. Reduce heat to 350° and continue baking until set, 30-40 minutes more. Cool for at least one hour before slicing and serving. Serve with whipped cream (try sweetening the whipping cream with stevia powder)