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–+ servings
Sweet Potato Pie

Indulgent Sweet Potato Pie with a Gingersnap Crust Delight

This Sweet Potato Pie features a gingersnap crust and comforting flavors, perfect for holiday feasts or cozy gatherings.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Sweet Potato Puree Opt for homemade by baking or steaming sweet potatoes until tender.
  • 1 cup Granulated Sugar Substitute with coconut sugar for a lower glycemic option.
  • ½ cup Brown Sugar Can be replaced with maple syrup for a unique twist.
  • 2 large Room Temperature Eggs Use flax eggs for a vegan version.
  • 1 cup Evaporated Milk Choose coconut milk for a dairy-free alternative.
  • ½ teaspoon Salt Balances sweetness.
  • 1 teaspoon Pumpkin Pie Spice Substitute with cinnamon, nutmeg, and ginger if needed.
For the Crust
  • 2 cups Gingersnap Cookie Crumbs Consider graham crackers or gluten-free cookies as alternatives.
  • ½ cup Unsalted Butter Melted.

Equipment

  • Mixing bowl
  • Stand Mixer
  • 9-inch Pie Dish
  • Rimmed Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) and place a rimmed baking sheet on the lower rack.
  2. In a mixing bowl, combine gingersnap cookie crumbs with melted unsalted butter until well blended. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  3. In a stand mixer, add sweet potato puree, granulated sugar, brown sugar, and room temperature eggs. Beat on high for about 3 minutes until smooth and creamy.
  4. Add evaporated milk, salt, and pumpkin pie spice to the filling and mix until fully combined.
  5. Pour the sweet potato filling into the prepared gingersnap crust, spreading it evenly.
  6. Bake at 425°F (220°C) for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, checking for doneness.
  7. Remove the pie from the oven and let it cool on a wire rack for two hours before serving. Top with freshly whipped cream if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 47gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 180mgPotassium: 300mgFiber: 2gSugar: 25gVitamin A: 2500IUVitamin C: 12mgCalcium: 100mgIron: 1.5mg

Notes

For enhanced flavor, allow the pie to cool completely for at least two hours before slicing.

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