Sweet Potato Pie with Pecan Streusel Topping

PIE
Dough for 1 (9-inch) pie crust
1 (17.2-oz.) can sweet potatoes
1 (14-oz.) can sweetened condensed milk
2 eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

STREUSEL
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter, melted
3/4 cup chopped pecans

1. Heat oven to 425ºF. Line 9-inch pie pan with dough; flute edges. Pulse sweet potatoes in food processor or blender until smooth. Add all remaining pie ingredients; process until blended. Pour into crust. Bake 15 minutes.

2. Meanwhile, combine brown sugar and flour in small bowl. Stir in butter until mixture is crumbly. Stir in pecans.

3. Reduce oven temperature to 350ºF.; sprinkle pie with streusel. Bake 40 minutes or until puffed and knife inserted in center comes out clean. Cool completely on wire rack. Store in refrigerator.

8 servings