Place sweet potatoes in the bowl of an electric mixer and beat on medium speed to make sure they are smooth.
Beat in eggs one at a time.
Beat in 1/3 cup SPLENDA® Brown Sugar Blend, evaporated milk, cinnamon, allspice, and vanilla. Pour into pie crust.
In a small bowl, mix together melted butter and 1 tablespoon SPLENDA® Brown Sugar Blend. Add pecans and toss to coat.
Sprinkle pecans evenly on top of pie filling.
Place pie on a baking sheet and place in oven. Bake at 350 degrees for 15 minutes and then reduce heat to 325 degrees for 30 minutes. Filling should be set in the middle. Let cool before slicing.
Notes
To make the mashed sweet potatoes, I bake 2 to 3 medium sweet potatoes in the oven until very soft, peel the skin off, and then mash them well with a fork. Instead, you could cut the sweet potatoes into chunks and boil until tender, removing the skin before mashing.