FOR THE FILLING: 1 15-oz. can sweet potato pie puree
Make crust: Place flour and butter into freezer for 30 minutes before starting crust process.
In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
Preheat oven to 425 degrees. Lightly grease a 9”-x-1.5” pie dish with cooking spray.
On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and make a scallop print around the edge with the tip of your spoon. Chill in the fridge for 30 minutes or freezer for 10 minutes.
Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 10 minutes, then remove parchment and weights. Reduce heat to 325 degrees F.
Meanwhile, in a large bowl, whisk together sweet potato puree, condensed milk, eggs, vanilla, spices, and salt until smooth.
Pour sweet potato mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 60-65 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack.
Top with mini marshmallows. Broil or torch until golden.