Sweet Potato Pie With Ginger Pecan Crumble

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One Hungry Mama


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Simple, perfect pie dough, enough for one 9″ single-crust pie (1/2 the recipe)

10 ounces evaporated milk

4 tablespoons (1/2 stick) unsalted butter

3/4 cup brown sugar

1/4 cup sugar

2 cups very smooth roasted sweet potato puree (made by pureeing 4 large roasted sweet potatoes in a food processor until smooth)

3 eggs

1 tablespoon vanilla

1 teaspoon lemon zest

3/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg, preferably freshly grated

1/4 teaspoon ground coriander

8 tablespoons (1 stick) unsalted butter, melted

1 cup all purpose flour

1 cup light brown sugar

2/3 cup whole, toasted pecans, finely chopped (makes about 1/2 cup finely chopped pecans)

1 1/2 teaspoons freshly grated ginger

1 teaspoon cinnamon

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