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Heat oven to 425°F. Pierce potatoes all over with a fork. Place on a microwave-safe plate and microwave for 10 minutes or until tender, turning over halfway through. Peel and mash until completely smooth. Cool slightly.
Fit one piecrust into a 9-inch pie dish, and form a flat edge. Using a 1-inch acorn- or leaf-shaped cookie cutter, cut out 45 to 50 shapes from the second crust; place on a baking sheet and refrigerate until ready to use.
Separate one egg. In a large bowl, beat cooled sweet potatoes, half-and-half, remaining 2 eggs plus the egg yolk, 3/4 cup sugar and pumpkin pie spice. Pour into piecrust.
Lightly beat remaining egg white. Brush edge of piecrust with egg white. Overlap pastry shapes around edge, reserving 7 on a small piece of foil. Brush crust edge and extra shapes with egg whites; sprinkle with the remaining 1 teaspoon sugar.
Bake pie and extra shapes for 15 minutes. Remove extra dough shapes from oven and reduce temperature to 350°F. Carefully cover edge with foil. Bake for 40 to 45 minutes.
Cool pie completely on a wire rack. Refrigerate overnight or until chilled. Garnish with decorative shapes before serving.