• Heat oven to 425 degrees. Pierce potatoes all over with a fork. Place on a microwave-safe plate and microwave 10 minutes or until tender, turning over halfway through. Peel and mash until completely smooth. Cool slightly.

  • Fit one piecrust into a 9-inch pie dish, and form a flat edge. Using a 1-inch acorn- or leaf-shaped cookie cutter, cut out 45 to 50 shapes from second crust; place on a baking sheet and refrigerate until ready to use.

  • Separate one egg. In a large bowl, beat cooled sweet potatoes, half-and-half, remaining 2 eggs plus the egg yolk, 3/4 cup of the sugar and the pumpkin pie spice. Pour into piecrust.

  • Beat remaining egg white. Brush edge of piecrust with egg white. Overlap pastry shapes around edge, reserving 7 on a small piece of foil. Brush crust edge and extra shapes with egg whites; sprinkle with remaining 1 tsp sugar.

  • Bake pie and extra shapes at 425 degrees for 15 minutes. Remove extra dough shapes from oven and reduce temperature to 350 degrees. Carefully cover edge with foil. Bake at 350 degrees for 40 to 45 minutes.

  • Cool pie completely on a wire rack. Refrigerate overnight or until chilled. Garnish with decorative shapes before serving.

Nutrition Facts

267 calories; 13 g total fat; 66 mg cholesterol; 236 mg sodium. 37 g carbohydrates; 4 g protein;