Sweet Potato Pie With A Pecan-Crunch Streusel

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
500
FAT
88%
CHOL
69%
SOD
17%
Uploaded by: Parade Magazine Magazine

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Ingredients for 8 servings

1 9-inch refrigerated pie crust

2 cups pureed sweet potatoes

½ cup granulated sugar

½ cup brown sugar

1 cup heavy cream

3 large eggs, beaten

2 tsp vanilla or rum extract

2 tsp pumpkin pie spice

¼ tsp salt

⅓ cup crushed vanilla wafer crumbs

1 Tbsp granulated sugar

¼ tsp ground cinnamon

2 Tbsp cold butter, cubed

¼ cup chopped pecans

¼ cup English toffee bits

2 cups fresh sweetened whipped cream, for garnish

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