Ingredients
1-2/3 cups pie crust mix1/4 cup finely chopped pecans3 to 4 tablespoons cold water3 large eggs, room temperature2 cans (15 ounces each) sweet potatoes, drained1 can (14 ounces) sweetened condensed milk1-1/2 to 2 teaspoons pumpkin pie spice1 teaspoon vanilla extract1/2 teaspoon saltOptional: Whipped cream and additional chopped pecans, toasted
Preparation
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.
In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into crust.
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.
