It is easiest if you have already baked the pumpkin and sweet potato before making the pie; otherwise it turns into quite the day-long project. However, if you just pop the well-pierced pumpkin and sweet potato in a baking dish and put them in the oven when you get home one night, and save them in the fridge 'til you are craving pie, it will be a piece of cake. ;)
Incidentally, Sally Fallon of the Weston A. Price Foundation recommends allowing baked sweet potatoes to rest at room temperature for 12 hours before eating. I find this increases their sweet caramel flavor and makes them more digestable. When I made this pie recipe, after baking the sweet potato and pumpkin, I simply left them in the oven and turned it off. I peeled and refrigerated them the next day. Very easy...much easier than handling piping hot squash and potato!
So, without further ado, here is the recipe you have been waiting for.
4 egg whites
1/2c lite coconut milk (shake can before opening)
1 1/2t powdered ginger
1/4t ground cloves
1 1/4c cooked pumpkin
3/4c cooked sweet potato
1/2t coconut oil for greasing the pie plate
Preheat oven to 400 degrees. Pour all ingredients except the coconut oil into the blender. Blend until smooth and uniform. Grease 9" pie plate and fill with pumpkin mixture.
Bake ten minutes, reduce temperature to 350, and bake until set (thirty minutes more).
Allow to cool to room temperature before transferring to refrigerator. Serve chilled.