Cinnamon Streusel Sweet Potato Pie

Sweet potato pie just got sweeter with the addition of a buttery, nutty topping. It's easy with a frozen pie crust. MORE+ LESS-

By Pillsbury Kitchens

October 11, 2006

Filling

1 1/2

cups mashed cooked dark orange sweet potatoes (about 1 lb uncooked)

1/2

cup packed brown sugar

tablespoons corn syrup

cup evaporated milk

eggs

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg

1/8

teaspoon ground cloves

1/8

teaspoon ground ginger

Pillsbury™ Pet-Ritz® frozen deep dish pie crust

1/4

cup packed brown sugar

tablespoons all-purpose flour

tablespoons butter or margarine

1/4

teaspoon ground cinnamon

1/4

cup chopped pecans

1/4

cup chopped walnuts

cup sweetened whipped cream, if desired

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1

Place cookie sheet on oven rack. Heat oven to 425°F. Place sweet potatoes in food processor; cover and process until smooth. In large bowl, mix sweet potatoes and remaining filling ingredients with wire whisk until smooth; pour into frozen pie crust.
2

Bake on cookie sheet 15 minutes. Reduce oven temperature to 350°F; bake 20 minutes longer. Meanwhile, in small bowl, mix streusel ingredients. Carefully sprinkle streusel over filling. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean and streusel is golden brown. Cool completely, about 3 hours.
3

Serve pie with sweetened whipped cream. Store covered in refrigerator. 8 servings.

If preparing recipe with Spice Pack (included with the Pet-Ritz® pie crust packages for a limited time during fall) omit cinnamon, nutmeg, cloves and ginger.