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Ingredients
- 1-2/3 cups pie crust mix
- 1/4 cup finely chopped pecans
- 3 to 4 tablespoons cold water
- 3 large eggs, room temperature
- 2 cans (15 ounces each) sweet potatoes, drained
- 1 can (14 ounces) sweetened condensed milk
- 1-1/2 to 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Optional: Whipped cream and additional chopped pecans, toasted
Directions
- 1. In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Flute edge; set aside.
- 2. In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into crust.
- 3. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and toasted pecans if desired.
Nutrition Facts
1 piece: 417 calories, 17g fat (6g saturated fat), 96mg cholesterol, 436mg sodium, 59g carbohydrate (42g sugars, 3g fiber), 9g protein.
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