Sweet Potato Pie With Pumpkinseed Crunch

• 1 1/2 pounds sweet potatoes, baked and mashed
• 2 large eggs
• 2 large egg whites
• 1/2 cup plus 1 tablespoon maple syrup
• 1/2 teaspoon ground ginger
• 1/4 teaspoon grated whole nutmeg
• 1/4 teaspoon salt
• 2 tablespoons turbinado or raw sugar
• 1/2 cup pumpkinseeds

1. Preheat oven to 375u0b0. Working with prepared dough, press down edges with floured fork tines, leaving 1-inch between crimping. Freeze 10 minutes or until firm.
2. Line bottom of dough with foil; top with pie weights. Bake in middle of oven 20 minutes or until set. Remove weights and foil, and return to oven. Bake 8-10 minutes more. Transfer to a wire rack; let cool.
3. Whisk together mashed sweet potato with whole eggs, 1 egg white, 1/2 cup maple syrup, ginger, nutmeg, and salt. Spoon into shell, and brush edges with remaining egg white; sprinkle with sugar. Bake in middle of oven 40 minutes or until set. (If crust is becoming too brown, cover with foil.) Transfer to a wire rack.
4. Spray a piece of foil with cooking spray. Toast pumpkinseeds in a skillet 1-2 minutes or until syrup has reduced and seeds are golden. Transfer to foil; spread in 1 layer. Let cool 15 minutes. Crumble, and garnish pie. Slice and serve.

sweet potatoes, eggs, egg whites, maple syrup, ground ginger, nutmeg, salt, turbinado, pumpkinseeds

Taken from www.myrecipes.com/recipe/sweet-potato-pie-with-pumpkinseed-crunch (may not work)