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1 nine inch pie crust
3 cups sweet potato purée
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup carnation milk
3 eggs
3 tbsp melted butter
1 tsp pumkin pie spice
2 tsp ground cinnamon
2 tsp ground ginger
These spices are to taste however this is a great start(add more or less as preferred)
1 tsp KOSHER salt – if you’re using table salt/regular salt please use 1/2 tsp salt

Preheat the oven to 350 degrees
Mix all the ingredients above EXCEPT the eggs in a standing mixer or hand mixer thoroughly until smooth. TASTE your mixture and adjust flavor to your liking. Next add the eggs and mix again until smooth. Pour mixture in a 9inch pie crust(i used a frozen pie crust from Kroger) and bake 30 minutes
This completes step 1.


Crumble Topping
Fyi- u may have excess crumble left but it’s better to have than to not have enough.
1 1/2 cups nilla wafers
4 tbsp FROZEN OR SUPER COLD butter
2 tbsp granulated sugar
1 tsp cinnamon
1/2 cup pecans chopped

While the pie is baking , add he cookies,butter ,cinnamon and sugar to a food processor and blitz until your mixture resembles course sand. (See my video recipe on my YouTube channel
Next transfer mixture to a bowl or plate and add the chopped pecan gently mixing to combine. PLEASE KEEP CRUMBLE COLD AT ALL TIMES, ESPECIALLY OF NOT BEING USED RIGHT AWAY.
After 30 minutes remove the pie from the oven and add the crumble all over the top, transfer pie back to the oven and bake another 30 minutes until pie is cooked through and the crumble is nice and golden and crisp on top. Allow the pie to rest and cool to room temperature. For better results chill over night in the refrigerator 🙂 this pie was so amazing guys i can’t even deal! Enjoy!