Reviewed: Sep. 5, 2009

I used Splenda brown sugar and egg substitute. All I had on hand was fat free l/2 & l/2 rather than evaporated milk. Since there is no sugar free Karo that I know of, I used Karo syrup. Didn't use the topping of whipped cream and the pie was still simply scrumptious. So this is a great recipe for a diabetic diet or just simply watching cholesterol and fat count...that is if you make it as I did. The pecans really added a nice touch.

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Ooma

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Reviewed: Aug. 25, 2009

I made for last holiday and its went quick... I need to make 3 of them ...

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1 user found this review helpful

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Kim

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Wooster, Ohio, USA

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Reviewed: Jan. 28, 2009

I have been making this pie for years, at least five. My dad asked for it on Thanksgiving after eating a version of it in New Orleans. This is now the go-to pie for Thanksgiving, everyone's favorite for years, and is always gone quickly. My dad always asks for it on his birthday, too. My sister can't eat dairy, and keeps begging me to find a way to make it without dairy because it's her favorite and she cant eat it anymore. It's fantastic. I make this pie without the whipped cream.

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msol

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Reviewed: Dec. 11, 2008

I love sweet potato pecan pie. I break my pecan halves into four pieces. It makes cutting the pie much easier!

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3 users found this review helpful

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Susan

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Mar. 7, 2008

Amazing pie! This was actually the first (of many) pies that I ever made, and I found it very easy to follow. It it also my favorite (so far). I did find that it was too much filling, causing it to overflow in my oven and create a "pie-saster," but it was salvaged and came out great.

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piemaker1001

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Reviewed: Nov. 21, 2007

I fixed this for my parents and grandparents to see if I could fix Thanksgivings dessert!!! Sure enough it passed!! :)

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anxious4cooking

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Reviewed: Oct. 20, 2007

So yummy! Definitely a comfort food delicacy in my book. I tried it two ways. Once with the seasoning the listed and another with 2 teaspoons of "McCormik's Pumpkin Pie Spice" (which includes: Cinnamon, Ginger, Nutmeg, and Allspice...if you like a lot of cinnamon then you have room to add more here. But they both came out fantastic. I served it up with Dulce de Leche ice cream and had everyone melting in their seats with each bite. My pie experts said it was a definite must have.

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31 users found this review helpful

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smitten_kitten

Cooking Level: Expert

Home Town: Elmont, New York, USA

Living In: Port Washington, New York, USA

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Reviewed: Nov. 23, 2006

This recipe was attempted on Thanksgiving Day to take to a freindly pot luck get together 3 pies were made and turned out to be wonderful, thank you to Sandra for the recipe.

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Illumn8r

Home Town: New York, New York, USA

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Reviewed: Dec. 5, 2004

EXCELLENT!!! THE RECEIPE RESULTS IN SLIGHTLY MORE FILLING THAN NEEDED FOR NINE INCH PREPACKAGED PIE CRUST.

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BRGLEPIDOPTERA

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Reviewed: Dec. 18, 2000

Really tasty and rich. Makes for a good and easy holiday pie. However, I would recommend using a deep dish crust. We had too much filling to put into a regular crust.

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45 users found this review helpful