“This is simpler version of sweet potato pie but it is good too! I’m certainly looking forward to Thanksgiving! It’s my favorite time of the year. A time to stop and reflect on how much we have to be thankful for! I hope God has been as good to you as He has been to me!” ~ Mama Peggy
Ingredients
- ▢ — 1 ⅓ cups pie crust mix (or pre-baked / frozen deep dish crust)
- ▢ — ¼ cup chopped pecans (optional)
- ▢ — 3 to 4 Tbsp. cold water
- ▢ — 3 eggs
- ▢ — 2 cans (15 oz. each) sweet potatoes, drained
- ▢ — 1 can (14 oz.) sweetened condensed milk
- ▢ — 1 ½ to 2 tsps. pumpkin pie spice
- ▢ — 1 tsp. vanilla extract
- ▢ — ½ tsp. salt
- ▢ — Whipped topping and additional chopped pecans (optional)
Instructions
- ▢ — 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-inch deep dish pie plate. Transfer pastry to pie plate. Flute edges; set aside.
- ▢ — (Disregard the instructions above if you’re using pre-baked or frozen pie crust.)
- ▢ — In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into pastry.
- ▢ — Bake at 425 degrees for 15 minutes.
- ▢ — Reduce heat to 350 degrees, bake 30 to 35 minutes longer or until or until a knife inserted near the center comes out clean.
- ▢ — Cool on a wire rack.
- ▢ — Garnish with whipped cream and toasted pecans, if you like! Enjoy! My mouth is watering already!
Nutrition
- Calories 451
- Protein 8.2 g
- Total Fat 22.7 g
- — Trans & Unsaturated Fat 17.3 g
- — Saturated Fat 5.4 g
- Cholesterol 69.4 mg
- Sodium 757.6 mg
- Carbohydrates 54.1 g
- — Net Carbs 5.8 g
- — Fiber 3.3 g
- Sugars 0.2 g
Liz Ayala
October 29, 2010 1:03 pmMama Peggy, I love your recipes. We Love you! Marjorie, Connie and Liz – Dr. Anderson Staff…