For the Pie Crust:

1. In a food processor, blend flour, confectioner's sugar, and salt. Add cubed butter and shortening. Pulse until the mixture is crumbly. Slowly add the cold water, one tablespoon at a time until a smooth dough comes together.
2. Wrap in plastic and refrigerator for about 30 minutes.
3. On a well floured surface, roll the dough out to 1/4-inch thick. Fit into a pie plate and trim the edges saving the scraps of dough for later. Crimp the edges and poke the bottom of the crust with a fork. Blind bake the crust for 10-15 minutes at 350 degrees F. Remove and let cool slightly before filling.
4. With the left over dough, roll out and cut desired shapes to top the pie.

For Pie Filling:

1. Preheat oven to 350 degrees F. Roast sweet potatoes with the skin until tender.
2. Once the sweet potatoes have cooled completely, peel and place in the food processor.
3. Add sugar, sour cream, rum, molasses, cream cheese, vanilla and eggs to the sweet potatoes. Blend until creamy and smooth.
4. Pour the batter into the prepared pie crust and decorate with cutouts if desired. Bake for 40-45 minutes until crust is golden and the pie is firm.
5. Let cool before placing in the refrigerator. Serve chilled and if desired with whipped cream.