CRUST:

1 c. pecans
2 tbsp. sugar
1 1/4 c. all-purpose flour
3/4 stick cold unsalted butter cut into bits
1/2 tsp. salt
Raw rice for weighting the shell

In food processor coarsely grind pecans with sugar; transfer to a bowl. In food processor blend together flour, butter, and salt until coarse like meal; add to pecan mixture.

Add 3 tablespoons ice water, toss until mixed and press dough onto bottom and up the side of a 9-inch deep-dish pie plate. Crimp edge; prick with fork and chill 30 minutes. (Crust can be made 2 weeks in advance, wrapped, and frozen.)

Line crust with foil, fill foil with rice, and bake in preheated 425 degree oven 7 minutes. Remove rice and foil carefully and bake crust 5 more minutes; cool.

FILLING:

2 1/2 c. sweet potato puree
1 c. half and half
3 lg. eggs, slightly beaten
3/4 c. pure maple syrup
1 1/2 tsp. maple extract
1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt

In large bowl whisk all ingredients together until smooth. (Filling may be made 2 days in advance, kept covered, and chilled.)

Pour into crust; bake in middle of 350 degree oven for 40-45 minutes or until just set in middle. Cool on rack; serve slices. Top with whipped cream and drizzle with pure maple syrup.