Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. crust

  3. 1/3 cup hazelnuts -- toasted

  4. 1/3 cup almonds -- toasted

  5. 1 cup graham cracker crumbs

  6. packed 1/2 tablespoon pumpkin pie spice

  7. 5 tablespoons unsalted butter -- melted

  8. filling

  9. 18 ounces sweet potatoes

  10. 3 large eggs

  11. 3 tablespoons butter

  12. 1/2 cup dark brown sugar -- firmly

  13. 2 tablespoons honey

  14. 1 tablespoon pumpkin pie spice

  15. 1/2 cup whipping cream

  16. topping

  17. 1/4 cup unsalted butter -- (1/2 stick)

  18. 1/4 cup dark brown sugar -- firmly

  19. packed 1/3 cup whole almonds -- toasted

  20. 1/3 cup whole hazelnuts -- toasted

  21. 1/3 cup walnuts -- toasted

Instructions Jump to Ingredients ↑

  1. For Crust: Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar and pumpkin pie spice. Add butter and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish. Set aside. For Filling: Preheat oven to 350~. Bake sweet potatoes until tender, about 1 hour. Cool potatoes; peel. Puree in processor. Transfer to bowl and whisk in eggs. Cook butter in heavy medium skillet over medium heat until melted and brown. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly. Whisk in cream. Add butter mixture to potato puree; blend until smooth. Pour filling into crust. Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes. MEANWHILE, PREPARED TOPPING: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil 1 minutes. Mix in nuts, coating completely. Spoon hot nut mixture over pie. Continue baking until topping bubbles, about 5 minutes. Transfer pie to rack and cool completely.


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