In the Kitchen with Ken: Sweet Potato/Pumpkin pie

Sweet potato/Pumpkin pie 1 cup pumpkin 1 cup sweet potato 4 ounces cream cheese 1/2 cup sugar 1/2 cup brown sugar 1/4 teaspoon salt 3 egg whites 1 cup half-half 1/2 stick of butter 1 teaspoon vanilla extract 1 1/2 teaspoons McCormick pumpkin spice 2 graham cracker crust Clean out a small pumpkin and cut it into 4 pieces. Wrap pieces along with your sweet potato and place them on the grill on indirect heat for an hour or until they are soft to the touch or cook them in the oven on 425 degrees. Remove any of the outside skin and place a cup of each into a large mixing bowl along with the cream cheese. Use a hand mixer to blend the ingredients together until pureed. Add egg whites, half-and-half and butter and blend until combined. Add sugar, seasonings and vanilla and blend until mixture is a smooth puree. Pour into the graham cracker crust. Bake at 350 degrees for 1 hour until the middle of the pie rises. Let cool to room temperature and serve with a little cool whip and cinnamon sugar on top. This will make two pies. Toasted Pumpkin Seeds 1 cup pumpkin seeds 1 tablespoon old bay 1 teaspoon sea salt 2 tablespoons extra virgin olive oil Place pumpkin seeds in a pan and cover them your olive oil and seasonings. Toss them in the pan over high heat until they are toasted and covered with spices. If you would like to add more spice, add 1/2 tablespoon of crushed red pepper to the mixture.