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Sweet Potato Pie with Maple Pecan Topping

Sweet Potato Pie with Maple Pecan Topping
  • Prep 40 min
  • Total 2 hr 40 min
  • Ingredients 11
  • Servings 8
This no-fail sweet potato pie packs a perfect autumn flavor–and preps in only 40 minutes.
By Paula Jones
Created October 26, 2012
Make With
Make With
Pillsbury Pie Crust

Ingredients

  • 1/4 cup butter, melted
  • 1 cup packed brown sugar
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 3 cups mashed cooked sweet potatoes
  • 1 cup half-and-half
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground nutmeg
  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box
  • 1 cup pecan halves
  • 1 tablespoon real maple or maple-flavored syrup

Steps

  • 1
    Heat oven to 350°F.
  • 2
    In large bowl, stir butter, brown sugar, salt and eggs with whisk until combined. Add sweet potatoes, half-and-half, lemon juice and nutmeg; mix until well combined.
  • 3
    Place pie crust in 9-inch pie pan as directed on box for One-Crust Filled Pie. Pour sweet potato mixture into crust.
  • 4
    Bake 55 to 60 minutes or until knife inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
  • 5
    Before serving, in small bowl, mix pecans and maple syrup until pecans are coated. Pour mixture on top of cooled pie. Store in refrigerator.

  • Recipe can be easily doubled or tripled.
  • Serve with whipped cream, if desired.

No nutrition information available for this recipe
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