Excerpted from the book, Sandra Lee Semi-Homemade Money Saving Meals, by Sandra Lee Copyright © 2008 Sandra Lee Inc.
|1 frozen deep-dish piecrust, Marie Callender's||1 (5-ounce) can evaporated milk, Carnation|
|1 (24-ounce) bag frozen cut sweet potatoes, Ore-Ida Steam n' Mash||1/4 cup bourbon, Jim Beam|
|1/4 cup butter, melted||2 teaspoons pumpkin pie spice, McCormick|
|1 1/4 cups sugar||Purchased caramel sauce (optional)|
|2 eggs, lightly beaten||Chopped toasted pecans (optional)|
Preheat oven to 400 degrees F. Let piecrust thaw for 10 minutes. Prick the bottom and sides of crust with a fork. Bake on a baking sheet in preheated oven for 8 minutes.
Meanwhile, prepare sweet potatoes as directed on package. Mash cooked sweet potatoes with butter. Stir in sugar, eggs, evaporated milk, bourbon, and pumpkin spice; pour into pie shell. Leaving pie on baking sheet, bake for 10 minutes.
Reduce oven to 350 degrees F and continue baking for 50 to 60 minutes or until a knife inserted 1 inch off-center comes away clean. Cool for 2 hours before slicing. Drizzle individual slices with caramel sauce and sprinkle with toasted pecans (optional).
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