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
Scale
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.
