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Sweet Potato Pie with Ginger Pecan Crumble

kept byzomigi

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

Ginger Pecan Crumble
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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