1 (9 inch) unbaked deep dish pie crust
3/4 cup brown sugar
3 teaspoon ground cinnamon
1/4 cup of pure cocoa
1/2 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1.5 cup of pumpkin boiled and drained
1.5 cup of boiled purple yams well drained
1cup of 35% whipped cream
Preheat oven to 425 degrees F.
Combine brown sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin/yams and sugar-spice mixture to the eggs. Add whipping cream. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes. Cool on wire rack for 2 hours.