| 1 1/4 | c | Cooked, mashed sweet 'taters (about 2 medium potatoes) |
| 1/4 | c | Brown sugar |
| 1/4 | c | Granulated sugar |
| 1 | | Egg, lightly beaten |
| 1/4 | c | Heavy (whipping) cream |
| 1/4 | ts | Vanilla extract |
| | Pinch of salt |
| 3/4 | ts | Ground cinnamon |
| 3/4 | ts | Allspice |
| 3/4 | ts | Nutmeg |
| 3 | tb | Softened butter |
| 1 | | Unbaked pastry for a single crust 9"-10" pie shell |
| | Pecan filling and Bourbon sauce (ingredients below) |
| | PECAN PIE FILLING |
| 1 1/4 | c | Sugar |
| 1 1/4 | c | Dark corn syrup |
| 3 | | Eggs, lightly beaten |
| 3 | tb | Unsalted butter, softened |
| 1/4 | ts | Vanilla extract |
| | Pinch of salt |
| 3/4 | ts | Ground cinnamon |
| 1 1/4 | c | Chopped pecans |
| | BOURBON SAUCE |
| 1 1/2 | c | Heavy (whipping) cream |
| 1 | c | Milk |
| 1 | | Package instant vanilla pudding mix (4-serving size |
| 3 | tb | Bourbon, brandy or rhum |
| 1 | ts | Vanilla extract |
