Preheat your oven to 425°F. In a large mixing bowl, combine the pie crust mix with finely chopped pecans, gradually add cold water, mixing until a soft dough forms. Roll out the dough on a floured surface until it’s about ⅛ inch thick, then fit it into a 9-inch pie plate.

In a food processor, add the eggs, drained canned sweet potatoes, sweetened condensed milk, pumpkin pie spice, vanilla extract, and a pinch of salt. Blend on high speed until smooth and creamy, about 1-2 minutes.

Pour the filling into the prepared pie crust evenly, avoiding spills.

Bake at 425°F for 15 minutes, then reduce to 350°F and bake for an additional 30-35 minutes until the edges are golden.

Allow the pie to cool completely on a wire rack before slicing and serving with optional toppings.