Pretty good pie, but the caramelized pecan topping is only good immediately after preparing. Wait a few hours and the crunchiness is gone. Don't get me wrong: it's delicious just as it cools to a crunch, but alas, by the next day, the caramelized sugar is dissolved and the pecans are soggy.

This recipe was awesome. Everyone liked it better than my tried and true pumpkin. Thanks!

The pie filling was great - all was successful until I broiled the pie with the caramelized pecan topping. It burnt at only 3 minutes. I suggest leaving out the broiling portion. I believe the pie will be more savory if not done.

I love this recipe! I only use 1 cup of cream though as I find that anymore yields too much filling... I also use only half a cup of brown sugar with the pecans so that they caramelise better. I add extra spice because I LOVE chrismassy flavoued desserts. I highly recomend this recipe to all.

Adjustments I made for this recipe: ADDED: 1/4 tsp. ground nutmeg 1 1/2 tsp. vanilla 1 1/2 tsp. bourbon 1 tbps. all purpose flour added these extra ingredients to the sweet potato mixture. I also used half and half rather than light cream. I added a pinch of salt to the pecan/butter/sugar mixture as well. This pie is amazing!!! Ive never even had sett potato pie let alone baked it, hands down the best pie Ive made! Thanks Lorrie!

I've used this recipe 4 times already! If you times it by 1.5, it makes the PERFECT amount for 2 deep dish pies. I used Kahlua instead of bourbon and got rave reviews from family, friends and coworkers. The first time, I made it exactly like directions (with Kahlua exception) and it was too chocolatey, so the next few times, I used 1/2 and then 1/3 the chocolate... the best was with the least chocolate, although I do think the chocolate adds/accentuates flavor, so don't leave it out altogether. Overall, an EXCELLENT recipe - I will use over and over and over!

I have made this recipie 3 years in a row for thanksgiving. It is amazing! Don't use mararine! Use butter! It's better for you!

This recipe is so awesome. Delicious. I made as a pie the first time. The second time, I tripled the recipe, left out the pie crust & cooked it in a 8x12 glass dish. It came out wonderful. Also, the first time I strained the sweet potatoes through a screen to get out all lumps. It was a pain. I did not do this for the casserole dish & it was just as good. No need to strain. I mixed everything with my kitchen Aid and it came out nice & smooth. I also subsituted the cloves for freshly grated nutmeg.

I followed this recipe exactly and found the pie a bit watery on the inside. The top was too sweet and the inside not sweet enough. I would not make this pie again. It was very easy, which i liked, but still not worth my time.

very easy and SO good! the pecan topping made it extra fancy and added a different texture to the smooth filling. i used yams instead of sweet potatoes as they're less starchy and lumpy when mashed. made this with a basic flaky pie crust (also from allrecipes), and everyone loved it!

YUMMY! This pie was absolutely delicious, and was a hit at Thanksgiving. I accidentally used half-and-half instead of light cream, but that worked out fine. I didn't find the sweet potato mix spicy enough, so I doubled the spices (more or less) and added a little nutmeg. The sweet potato mix came out to be FAR more than my 9 inch pie could handle, so I made a few small tarts to use up the extra. As someone else said, watch the sugar mixture on the top VERY carefully - mine was done in just under 2 minutes. I also tried to add whole pecan halves on the top, but they burned under the broiler - I would say if you are going to add "decorative" pecans, do it just after you pull the pie from the broiler, while the sugar is still soft.

THIS IS SOOO GOOD. I can't stop eating it. I've never really liked pumpkin pie but this is 10 stars. I used baked yams (1-1/2 lbs = 2 medium size yams - perfect for 2 cups), cut back sugar in the pie to 1/2 cup (1/4 cup white, 1/4 cup brown) and 1/3 cup brown sugar in the topping. I also used pumpkin pie spice (1 teaspoon) and 1/2 teaspoon cinnamon. Yam mixture seemed very runny when I put it in the pie crust but cooked up nicely. Watch the topping carefully under the broiler - cooks quickly. The ''Butter Flaky Pie Crust" was easy and delicious too. This pie IS NOT low cal but it doesn't have corn syrup or sweetened condensed milk (YEAH). You could probably make it with Splenda, egg beaters and fat-free half & half and it would still be good. My compliments to Lorrie ... this pie will definitely be on my holiday table!

I found this recipe years ago and it made this non-cook very popular that Christmas. I lost my copy of the recipe until just now! My mother flipped and we're on our way to the grocery store now! Thanks for everything.

Wow! I overcooked the topping on this the first time I tried it. (The TOP of the pie should be 5" from the broiler, not the rack) But it still disappeared! I've since baked it to perfection and several people have asked for the recipe!

Very smooth and creamy. I did add a dash of vanilla extract and 1/4 tsp. nutmeg to the recipe. Absolutely wonderful. I used a deep pie crust though, and still found that I had a lot of mixture left over when finished.

I have just had my first bite of this pie and WOW! It came out so creamy. I did as another suggested and decreased the brown sugar in the topping to 1/3 cup but should have done the whole 2/3 cup. My husband did not find it sweet enough. So maybe next time I will either increase the sugar in the filling to 1 cup or increase the brown sugar to the amount called for in the recipe. Either way this is surely one recipe that I will make again and one for my personal favorites cookbook.