Sweet Potato Pie with Praline Topping

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Sweet Potato Pie with Praline Topping 

 

Splenda can be used in the place of the brown sugar substitute but I

like it better with the brown sugar taste.

 

Ingredients:

2 eggs (or Egg Beaters)

1/3 c. Sugar Twin brown sugar substitute

2 T. low fat margarine

2 tsp. vanilla extract

1-1/2 tsp. pumpkin pie spice

1/2 tsp. salt

1 can (15 oz) sweet potatoes, drained and mashed

1 c. low fat half & half, or low fat evaporated milk

1 9-ounce pie shell (unbaked)

 

Topping:

1/2 c. pecans (finely chopped)

3 T. all purpose flour

3 T. Sugar Twin Brown Sugar substitute

1 T. low fat margarine, melted

1 tsp. vanilla extract

 

Directions:

In a small bowl, combine topping ingredients; mix well, set aside.

 

Using electric mixer, beat eggs, and 1/3 c. of brown sugar substitute, 2

T. margarine, 2 tsp. vanilla, and pumpkin pie spice, salt until well

blended. Gradually add sweet potatoes and half and half, mixing well

until well blended. Pour into pie shell; sprinkle evenly with topping

mix.

 

Bake at 450 degrees for 15 minutes. Reduce oven temperature to 350

degrees. Bake 30 minutes longer until knife inserted in center comes out

clean. Cool on wire rack.

 

Submitted by JoAnne N. Junkin