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Calories per serving: 280
2 (15 ounce) cans sweet potatoes in light syrup, drained
1 1/4 cups lowfat evaporated milk
1/4 cup SPLENDA® Brown Sugar Blend
1 teaspoon pumpkin pie spice
1 (6 ounce) prepared reduced-fat graham cracker pie crust
3 tablespoons chopped pecans
Preheat oven to 375 degrees F.
Put sweet potatoes in bowl of electric mixer and mash on medium speed. Add evaporated milk, eggs, SPLENDA® Brown Sugar Blend, and pumpkin pie spice. Beat until combined. Scrape filling into crust. Top with pecans.
Bake 40 to 45 minutes, or until a tester inserted in center comes out clean. Cool completely on a wire rack.
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