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Pumpkin-Sweet Potato Pie with Sugared Pecans

This is not your typical pumpkin pie! With a smooth, creamy filling and pretty arrangement of nuts on top, it's an extra-special dessert. —Loretta Lawrence, Myrtle Beach, South Carolina

8 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

1 can (15 ounces) solid-pack pumpkin
1 cup mashed sweet potatoes
3/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 eggs, beaten
1-1/4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon dark rum
Pastry for single-crust pie (9 inches)
PECANS:
2 cups pecan halves
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
Whipped cream

Directions

In a large bowl, combine the first eight ingredients. Add the eggs,
cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with
pastry; trim and flute edges. Pour pumpkin mixture into pastry.

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Pumpkin-Sweet Potato Pie with Sugared Pecans (continued)

Directions (continued)

Bake at 400° for 40-45 minutes or until a knife inserted near the
center comes out clean. Cool on a wire rack.
In a small bowl, combine the pecans, brown sugar and cream. Spread
into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350°
for 15-20 minutes or until toasted, stirring once. Cool completely.
Top pie with sugared pecans; serve with whipped cream. Refrigerate
leftovers. Yield: 8 servings.

Nutrition Facts: 1 piece (calculated without whipped cream) equals 696 calories, 46 g fat (16 g saturated fat), 151 mg cholesterol, 335 mg sodium, 65 g carbohydrate, 6 g fiber, 9 g protein.