Instructions: Preparation Time: 0:50
A very special Thanksgiving dessert, this pie is a delicious alternative to the traditional pumpkin pie. Preheat oven to 450 degrees.

Use a fork to prick the sides and bottom of the unbaked pie crust. Bake until golden, about 5 minutes. Brush sides and bottom of the hot crust with the orange marmalade; sprinkle with 1/2 teaspoon pumpkin pie spice.

Bake until marmalade is glazed, 2-3 minutes. Cool slightly on wire rack.

In a food processor fitted with a metal blade, place yams, sour cream, eggs, orange juice, sugar, salt and remaining 3 teaspoons pumpkin pie spice. Whirl until smooth, about 1 minute. Pour into baked crust. Reduce oven temperature to 350 and bake until a knife inserted in the center comes out clean, about 35 minutes. Cool on wire rack for 45 minutes or more. Cover and refrigerate until cold; 2 hours or more. Garnish iwth spiced cream and top with roasted pecans if desired. Spiced Whipped

Cream: In a small bowl of electric mixer, beat cream, sugar and pumpkin pie spice until soft peaks form. Jo Merrill

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