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Sweet Potato Pecan Pie Recipe

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This recipe for Sweet Potato Pecan Pie is from The Kenney Family's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
2 eggs
1/4 cup sugar
1/4 cup brown sugar (packed)
1 tsp flour
1 tsp pumpkin pie spice
1/4 tsp salt
2/3 cup canned pumpkin
2/3 cup milk
1 unbaked deep-dish pastry shell (9 inch)

Pecan Topping:
2 eggs
1/2 cup dark corn syrup
2 Tbsp brown sugar
2 Tbsp molasses
1 Tbsp flour
1 tsp vanilla
1/2 tsp salt
1/2 cup pecans (chopped)
1 cup pecans (halved)
Directions:
Directions:
In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour in crust. Cover edges loosely with foil.

Bake at 425º for 10 minutes. Reduce heat to 350º and bake 15 minutes longer.

For topping:
Beat eggs in a mixing bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecans halves.

Bake, uncovered 30-35 minutes longer or until set. Cool on a wire rack for two hours. Refrigerate until ready to serve.
Personal Notes:
Personal Notes:
To make Homemade Pumpkin Pie Spice, combine:
4 tsp ground cinnamon,
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg
Store in an airtight container.
Yields 7-1/2 tsp

 

 

 

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