Directions:
- Heat oven to 425 degrees.
- Beat cream cheese with electric mixer until fluffy.
- Beat in sugar. Reduce mixer speed & add eggs, one a time. Beat in yams, evaporated milk, & pumpkin pie spice.
- Pour filling into pie shells. Bake 30 to 35 minutes until edges puff, crust browns, & custard is set.
- 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.
- Cool pies on rack completely. Garnish with whipped cream, if desired.
- NOTE: If mashed yams are unavailable, puree a drained 16-oz. can of whole yams in a food processor until smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2665.49 Kcal (11160 kJ) | ||
| Calories from fat | 1851.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 205.77g | 317% | |
|---|---|---|---|
| Cholesterol | 250.91mg | 84% | |
| Sodium | 850.06mg | 35% | |
| Potassium | 1070.66mg | 23% | |
| Total Carbs | 196.47g | 65% | |
| Sugars | 105.24g | 421% | |
| Dietary Fiber | 16.03g | 64% | |
| Protein | 34.57g | 69% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 9.2mg | 51% | |
| Calcium | 322.9mg | 32% | |
| Amount Per 100 g | |||
| Calories | 484.43 Kcal (2028 kJ) | ||
| Calories from fat | 336.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.4g | 317% | |
|---|---|---|---|
| Cholesterol | 45.6mg | 84% | |
| Sodium | 154.49mg | 35% | |
| Potassium | 194.58mg | 23% | |
| Total Carbs | 35.71g | 65% | |
| Sugars | 19.13g | 421% | |
| Dietary Fiber | 2.91g | 64% | |
| Protein | 6.28g | 69% | |
| Vitamin C | 0.4mg | 4% | |
| Iron | 1.7mg | 51% | |
| Calcium | 58.7mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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