Beat sweet potatoes in large bowl, using an electric mixer. Add eggs, sugars, salt and pumpkin pie spice; beat until thoroughly combined. Gradually add milk; mix until smooth. Pour into pie crust. (Pour any extra filling in a ramekin or custard cup and bake with pie).
Bake for 15 minutes at 425ºF. Reduce heat to 325º F, cover crust with foil to prevent overbrowning; bake for 25 minutes.
Combine all topping ingredients in small bowl. Spoon evenly over top of pie. Bake an additional 15 to 20 minutes or until a knife inserted in center comes out clean. Cool. To serve, garnish with whipped cream and additional pecans, if desired.
Store leftovers in refrigerator
No pumpkin pie spice? Substitute 3/4 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground ginger
