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–+ servings
Sweet Potato Pie

Irresistibly Easy Sweet Potato Pie with Gingersnap Crust

This Sweet Potato Pie with gingersnap crust is a comforting, crowd-pleasing dessert that brings smiles to any gathering.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Sweet Potatoes fresh or canned sweet potato puree
  • 1 cup Granulated Sugar substitute with brown sugar for a deeper flavor
  • ½ cup Brown Sugar white sugar can be a suitable replacement
  • 3 large Eggs or use flax eggs for vegan option
  • 1 cup Evaporated Milk coconut milk is a great dairy-free alternative
  • ½ teaspoon Salt kosher salt works wonders
  • 2 teaspoons Pumpkin Pie Spice mix cinnamon, nutmeg, and ginger if needed
For the Crust
  • 2 cups Gingersnap Cookies or swap with graham crackers or Oreos
  • ½ cup Unsalted Butter or use margarine as a non-dairy alternative

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F. Prepare a baking sheet by placing it on the lower rack to catch drips.
  2. In a mixing bowl, combine crushed gingersnap cookies with melted unsalted butter and press into a 9-inch pie dish.
  3. In a stand mixer, blend sweet potato puree, granulated sugar, brown sugar, and eggs on high speed for about 3 minutes.
  4. Pour in the evaporated milk, add salt and pumpkin pie spice, mixing until completely smooth.
  5. Pour the sweet potato filling into the prepared gingersnap crust and spread evenly.
  6. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 40-50 minutes.
  7. Cool the pie on a wire rack for at least 2 hours before serving for proper slicing.
  8. Serve chilled with freshly whipped cream or a scoop of vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 8000IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure sweet potatoes are well-pureed for a smooth filling texture. Use a pie shield to prevent over-browning the crust. Allow the pie to cool for 2 hours before slicing.

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