Serves 6

1 (6-ounce) premade graham cracker pie crust, Keebler Ready Crust®
1 can (15-ounce) candied sweet potatoes in syrup, drained, Princess®, or pure pumpkin, Libby’s®
1 can (14-ounce) sweetened condensed milk, Carnation®
3 eggs
2 teaspoons pumpkin pie spice, McCormick®
1 jar (7-ounce) marshmallow creme, Kraft Jet-Puffed®
12 whole pecans, toasted

Special Equipment:
Kitchen torch (optional)

Prep time: 10 minutes, baking time: 35 minutes, cooling time: 1 hour

PREPARATION:
Preheat oven to 350 degrees.

Place crust on heavy baking sheet.

Blend sweet potatoes or pumpkin, condensed milk, eggs, and pie spice in blender until smooth.

Pour mixture into crust.

Bake for 35 minutes, or until filling puffs around edges and center is just set.

Transfer pie to cooling rack and cool to room temperature.

Just before serving, spread marshmallow creme over pie.

If desired, use kitchen torch to quickly caramelize marshmallow cream.

Garnish with pecans.

Serve pie immediately.