There is something truly magical about the Best Sweet Potato Pie with Gingersnap Crust Recipe that instantly brings warm memories of cozy gatherings and festive celebrations. This pie pairs the rich, velvety texture of sweet potato filling with the delightfully spicy crunch of a gingersnap crust, creating a harmonious balance of flavors and textures that dance on your palate. The sweetness mingled with subtle spices makes it an irresistible dessert that feels both comforting and exciting. Whether you’re a seasoned baker or just looking to impress friends and family, this pie offers a wonderful opportunity to enjoy a classic with a twist that everyone will rave about.
Ingredients You’ll Need
Gathering the right ingredients is where the magic starts, and for the Best Sweet Potato Pie with Gingersnap Crust Recipe, each element plays a vital role. From the bold ginger snap cookies that form a crunchy, flavorful crust to the creamy sweet potato filling, the simplicity of these ingredients comes together for a beautifully balanced and deeply satisfying dessert.
- 12 oz gingersnap cookies: Crushing these into fine crumbs gives your crust that perfect spiced crunch.
- 8 tbsp unsalted butter: Melted and slightly cooled, it binds the cookie crumbs into a sturdy crust with buttery richness.
- 12 oz evaporated milk: Adds creamy moisture to the sweet potato filling for a silky texture.
- 1/4 cup brown sugar: Packed to bring a warm, molasses undertone that deepens the pie’s sweetness.
- 1/2 cup sugar: Balances the flavors with pure sweetness to complement the spices.
- 1/2 tsp salt: Enhances all the flavors without overpowering the natural sweetness.
- 2 tsp pumpkin pie spice: This blend of cinnamon, nutmeg, and cloves delivers a warm, aromatic embrace in every bite.
- 15 oz sweet potato puree: Using Libby’s or homemade, this is the heart of your pie, delivering rich flavor and creamy texture.
- 2 large eggs: At room temperature, they help set the filling while adding extra moisture and richness.
How to Make Best Sweet Potato Pie with Gingersnap Crust Recipe
Step 1: Prepare the Gingersnap Crust
Start by crushing the gingersnap cookies into fine crumbs until they resemble sand. Pour the crumbs into a bowl and mix in the melted, slightly cooled butter. Stir until every crumb is coated and the mixture sticks together when pressed. Press the cookie crust mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Pop it into the fridge to chill while you prepare the filling so it firms up perfectly.
Step 2: Whip Up the Sweet Potato Filling
In a large bowl, combine the sweet potato puree with the evaporated milk, brown sugar, regular sugar, salt, and pumpkin pie spice. Mix until everything is incorporated and smooth. Then, crack in the eggs one at a time, beating gently after each addition to ensure a silky, well-blended filling. This mixture is where the magic of flavors melds, building that classic sweet potato pie richness.
Step 3: Assemble and Bake
Pour the luscious sweet potato filling into the chilled gingersnap crust, smoothing the top with a spatula for an even finish. Preheat your oven to 350°F (175°C) and bake the pie in the center rack for about 50-55 minutes. The pie is done when the edges are set but the center still has a slight wobble—it will continue to firm up as it cools. Let it cool completely on a rack before slicing to achieve perfect firmness and flavor meld.
How to Serve Best Sweet Potato Pie with Gingersnap Crust Recipe
Garnishes
A simple dusting of powdered sugar or a dollop of freshly whipped cream can elevate your pie to spectacular. For an extra touch, sprinkle a pinch of cinnamon or chopped toasted pecans for crunch and warmth. These garnishes not only add visual appeal but also complement the bold flavors of the filling and crust beautifully.
Side Dishes
This pie shines on its own but pairs beautifully with cozy sides like vanilla ice cream, caramel sauce drizzled over the top, or even a glass of spiced chai. The creamy and sweet contrast of these accompaniments rounds out your dessert experience perfectly, turning a simple slice into a multi-layered taste adventure.
Creative Ways to Present
Take your presentation to the next level by serving individual mini pies in ramekins using the same gingersnap crust and filling recipe. Alternatively, a scoop of sweet potato pie filling spooned into small glasses layered with crumbled gingersnap cookies creates a delightful no-bake parfait that’s just as irresistible. Both ideas offer a fresh way to enjoy this classic with a creative spin, ideal for party presentations.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pie loosely with foil or plastic wrap and store in the refrigerator. It remains delicious and fresh for up to 4 days. This way, you can savor the warm spices and sweet filling any time without losing the lovely texture of the gingersnap crust.
Freezing
If you want to prepare this dessert well in advance, the pie freezes beautifully. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw it in the fridge overnight for the best texture preservation.
Reheating
To warm up your leftover pie slices, use a low oven setting at 300°F (150°C) for about 10-15 minutes. This gentle reheating revives the crust’s crispness without drying out the filling. Avoid microwaving when possible, as it can make the crust soggy and the filling rubbery.
FAQs
Can I use fresh sweet potatoes instead of canned puree?
Absolutely! You can roast or boil fresh sweet potatoes and then puree them until smooth. Just make sure to measure out the same amount (about 15 oz) and let the puree cool before mixing to keep the filling texture consistent.
What if I don’t have pumpkin pie spice? Can I make my own?
Yes! Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and cloves. You can mix your own using about 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and a pinch each of ground ginger and cloves for a homemade alternative that tastes just as great.
Is it okay to substitute the evaporated milk with regular milk or cream?
Evaporated milk provides richness without too much liquid. Substituting with heavy cream will make the filling richer and denser, which can be lovely but might need slight sugar adjustments. Regular milk can thin the filling, so reduce other liquids if you decide to use it.
Can I make the gingersnap crust in advance?
Yes, preparing the crust a day ahead and chilling it before adding the filling helps it firm up and come together beautifully. Just keep it covered tightly in the refrigerator until you’re ready to bake.
How do I know when the pie is fully baked?
The best indicator is when the filling’s edges are set and slightly pulling away from the crust, but the center still gently jiggles if you shake the pan. It will firm up as it cools, so avoid overbaking to keep the texture creamy and smooth.
Final Thoughts
Trying out the Best Sweet Potato Pie with Gingersnap Crust Recipe is more than just a baking project—it’s an invitation to create joyful moments with every bite. The perfect marriage of spicy, creamy, and sweet textures makes this pie a standout for any occasion. I can’t wait for you to enjoy it as much as I have and share it proudly with your loved ones.
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Best Sweet Potato Pie with Gingersnap Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Best Sweet Potato Pie with Gingersnap Crust combines a spicy, crisp gingersnap cookie crust with a rich, creamy sweet potato filling. Enhanced with warm pumpkin pie spice and a balance of brown and granulated sugars, this classic Southern dessert is perfect for fall and holiday gatherings.
Ingredients
Gingersnap Crust
- 12 oz gingersnap cookies (crushed into fine crumbs, about 2 cups)
- 8 tbsp unsalted butter (melted and cooled slightly)
Sweet Potato Filling
- 15 oz sweet potato puree (I use Libby’s)
- 12 oz evaporated milk
- 1/4 cup brown sugar (packed)
- 1/2 cup sugar
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 2 large eggs (room temperature)
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the crushed gingersnap cookies with the melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Bake the Crust: Bake the gingersnap crust in the preheated oven for about 8-10 minutes until set and fragrant. Remove from the oven and let it cool slightly.
- Mix the Filling: In a large bowl, whisk together the sweet potato puree, evaporated milk, brown sugar, granulated sugar, salt, pumpkin pie spice, and eggs until smooth and well combined.
- Assemble the Pie: Pour the sweet potato filling into the cooled gingersnap crust, spreading it out evenly.
- Bake the Pie: Return the pie to the oven and bake for 50-55 minutes, or until the filling is set and a knife inserted near the center comes out clean. The edges may be slightly puffed and the center firm to the touch.
- Cool and Chill: Allow the pie to cool completely on a wire rack. For best flavor and texture, refrigerate for at least 2 hours before serving.
- Serve: Slice and serve chilled or at room temperature, optionally with whipped cream or a sprinkle of cinnamon.
Notes
- If you prefer a more traditional pie crust, you can substitute the gingersnap crust with a classic pastry crust.
- Ensure eggs are at room temperature to avoid curdling and to help the filling blend smoothly.
- This pie can be made a day ahead and stored covered in the refrigerator.
- For a spicier crust, add a pinch of cinnamon or ginger powder to the gingersnap crumbs before mixing with butter.
- Use pure sweet potato puree for the best texture and sweetness; canned varieties like Libby’s are convenient and reliable.
