Sweet Potato Pecan Pie

by Nancy

1 unbaked pastry shell

1 lb. sweet potatoes or 1 lb. can pumpkin

1/4 c. margarine

1  14 oz can Eagle Sweetened Condensed Milk

1 t. grated orange rind

1 t. vanilla

1 t. cinnamon

1 t. nutmeg

1/4 t. salt

2 eggs

Beat pumpkin/sweet potatoes with margarine until smooth.  Add remaining ingredients.  Pour into pastry shell.  Bake at 350ºF. for 30 minutes.  Remove from oven.  

Prepare pecan topping:

1 egg

3 T. dark corn syrup or molasses

3 T. packed brown sugar

1 T. margarine

1 c. chopped pecans

Mix and spoon over top of pie.  Bake an additional 20-25 minutes at 350ºF. or until golden brown.  Cool.  Refrigerate leftovers.