DES Sweet Potato Pecan Crumble Pie

Sweet Potato Pecan Crumble Pie



1   cup light brown sugar
1/2   cup chopped pecans, divided
1   (9-inch) unbaked pie shell
1   (15 oz.) can sweet potatoes, drained or 1 cup fresh sweet potatoes, cooked and mashed
1/3   cup sugar
2   large eggs
1 1/2   tsp ground cinnamon, divided
1/4   tsp ground allspice
1   (12 oz.) can evaporated skimmed milk
2   tsp vanilla extract, divided
1/2   cup all-purpose flour
3   tbsp margarine


Preheat oven to 425 degrees. In a bowl, mix together 1/4 cup brown sugar and 1/4 cup pecans. Sprinkle on bottom of pie shell. In a mixing bowl, mix together the sweet potato, sugar, eggs, 1 tsp cinnamon, allspice, milk, and 1 tsp vanilla. Pour into pie shell and bake 15 minutes. Reduce oven temperature to 350 degrees and continue baking for another 25 minutes. Meanwhile, mix together remaining 1/3 cup brown sugar, flour, remaining 1 tsp vanilla, and margarine with a fork until crumbly. Stir in remaining 1/4 cup pecans. Sprinkle over pie and continue baking for another 20 minutes, or until done.

Serving Size: 8-10 servings

Cook Time: 1 hour