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Total Time
1hr
Prep 15 mins
Cook 45 mins

Another holiday favorite! I found this on allrecipes web site about 5 years ago & have made it every holiday season since. I have not made it with the topping, but included it since it was in the original recipe.

Ingredients Nutrition

Directions

  1. Heat oven to 425 degrees.
  2. Beat cream cheese with electric mixer until fluffy.
  3. Beat in sugar. Reduce mixer speed & add eggs, one @ a time. Beat in yams, evaporated milk, & pumpkin pie spice.
  4. Pour filling into pie shells. Bake 30 to 35 minutes until edges puff, crust browns, & custard is set.
  5. Meanwhile, mix the pecans, brown sugar, & butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture & return to oven 7 to 10 minutes longer, until topping is golden brown & crisp.
  6. Cool pies on rack completely. Garnish with whipped cream, if desired.
  7. NOTE: If mashed yams are unavailable, puree a drained 16-oz. can of whole yams in a food processor until smooth.