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As the holiday season approaches, it’s time to gather around the table and indulge in the comforting flavors that define this festive time of year.
While pumpkin pie may be the star of Thanksgiving dinners, there’s a delightful alternative that deserves a spot on your dessert spread—homemade sweet potato pie with a gingersnap crust.
This is definitely a favorite pie recipe for Thanksgiving, but you may also like my apple pie, pecan pie, traditional pumpkin pie, or Dutch apple pie – all made with my homemade pie crust.
Reasons to Make This Pie
- Pumpkin Pie Alternative: Why not make something unexpected this year?
- Flavorful Fusion: The gingersnap crust introduces a unique and flavorful twist to the classic sweet potato pie, making it a standout dessert that combines the warmth of holiday spices with the richness of buttery gingersnaps.
- Homemade Comfort: There’s something special about making a dessert entirely from scratch. The process of preparing the sweet potato mixture, crafting the gingersnap crust, and baking it to perfection provides a sense of accomplishment and a personal touch to your holiday feast.
- Perfect Balance of Tradition and Innovation: While sweet potato pie is a classic Southern dessert, the gingersnap crust adds a touch of innovation without straying too far from tradition, making it a perfect compromise between the familiar and the new.
Ingredients Needed
Exact quantities are listed in the recipe card below. There are two parts to this recipe: the gingersnap crust and the Southern sweet potato pie filling.
- For the crust: By combining crispy gingersnap cookies with melted butter, this crust provides a buttery and spiced foundation that elevates the overall flavor profile of the pie. The marriage of the warmth from the gingersnaps and the richness of butter sets the stage for a pie that is not only visually appealing but also incredibly delicious.
- For the filling: The star of this show is, of course, the sweet potato filling. The sweet potato puree, combined with granulated sugar, golden brown sugar, eggs, evaporated milk, salt, and a dash of pumpkin pie spice, creates a luscious and flavorful filling.
How to Make This Sweet Potato Pie
Prior to making the pie, you’ll want to preheat the oven with a rimmed baking sheet on a rack that is placed in the lower third of the oven.
For easy clean up, line the baking pan with parchment paper.
Step 1: Make the Gingersnap Crust
Combine the gingersnap crumbs and melted butter in bowl. Press them into the bottom and up the sides of a deep 9-inch pie dish.
Step 2: Make the Filling
In the bowl of a stand mixer or in a large bowl with an electric mixer, combine the sweet potato puree with the sugar and the eggs.
Stir in the evaporated milk, pumpkin pie spice, and salt.
Beat this mixture on high speed until fully combined, no longer than 3 minutes.
Step 3: Bake the Pie
Pour the mixture into the prepared crust. Using a pie shield or a strip of aluminum foil around the edges of the crust will prevent the crust from browning too much.
Place the pie on the hot baking sheet and bake in a preheated 425° F oven for 15 minutes. Without opening the oven door, reduce the oven temperature to 350° F and bake for an additional 40 to 50 minutes or until a knife or toothpick inserted near the center comes out clean. The center should appear slightly jiggly but not wet. You can test the doneness by inserting an instant-read thermometer into the filling. The internal temperature should be at least 180°F. Cool the pie completely on a wire rack before slicing.
You can serve the pie at room temperature or chilled. It tastes best with a dollop of fresh whipped cream.
Recipe Tip
Fresh sweet potatoes will give the best flavor as well as enhance the authenticity and natural sweetness of the pie.. You can peel and steam them and then create a smooth puree in the food processor.
Canned sweet potatoes, however, are definitely the quickest and easiest option.
FAQs
Yes, you can use a store-bought crust, but the gingersnap crust adds a unique flavor that complements the sweet potato filling.
Use an immersion blender or a food processor to ensure a smooth consistency in your sweet potato mixture if fresh sweet potatoes are used. A potato masher will work but may not produce a silky smooth consistency.
Yes, you can prepare the pie crust and sweet potato filling separately ahead of time, refrigerate them, and assemble before baking.
Yes, you can freeze the assembled pie before baking. When ready to serve, bake directly from frozen, adding a few extra minutes to the baking time.
Yes, replace the gingersnap cookies with graham crackers and sugar.
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, or in an airtight container, for up to three days. Enjoy individual slices with some whipped cream.
Absolutely! Adjust the amount of pumpkin pie spice according to your personal preference for a milder or bolder spice flavor.
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Ingredients
Crust:
- 12 ounces gingersnap cookies Must be crispy cookies, similar to graham crackers. Gingersnap thins from Trader Joe's recommended. Do not use soft chewy ginger cookies.
- 8 tablespoons unsalted butter, melted
Filling:
- 15 ounces sweet potato puree canned or fresh
- 1/2 cup granulated sugar
- 1/4 cup golden brown sugar packed
- 2 large eggs room temperature
- 12 ounces evaporated milk
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice substitute with 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger
Instructions
- Prep work: Preheat oven to 425° F with a rimmed baking sheet on a rack that is in the lower third of the oven. For easy clean up, line the baking pan with parchment paper.
- Make the crust: Combine gingersnap crumbs and melted butter in bowl. Press into the bottom and up the sides of a deep 9-inch pie dish.
- Mix the filling: In the bowl of a stand mixer with the paddle attachment, combine sweet potato puree with sugar and eggs. Stir in evaporated milk, pumpkin pie spice, and salt. Beat on high speed until fully combined, no longer than 3 minutes.
- Add filling to prepared crust: Pour mixture into the prepared crust. Using a pie shield or a strip of foil around the edges will prevent the cookie crust from browning too much.
- Bake the pie: Place the pie on the hot baking sheet and bake in preheated 425° F oven for 15 minutes. Without opening the oven door, reduce oven temperature to 350° F and bake for an additional 40 to 50 minutes or until a knife or toothpick inserted near the center comes out clean. The center should appear slightly jiggly but not wet. You can test the doneness by inserting an instant-read thermometer into the filling. The internal temperature should be at least 180°F. Cool the pie on a wire rack for 2 hours.
- Enjoy! Serve chilled with freshly whipped cream. Store leftover pie in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in November 2016 but has been updated with new photos and helpful information. Don’t worry – the recipe hasn’t changed!
I didn’t think I could like sweet potato pie any more than I already do… and then I made this recipe. That gingersnap crust is other level… and completely elevates this sweet potato pie. Cannot wait to make it again.
Sweet potato pie just got an upgrade. The pop of Gingersnap crust sounds so heavenly. MMMM delicious.
I usually prepare a pumpkin pie for Thanksgiving, but this looks too good to pass up! Excited to give this a try!
Ginger snaps and sweet potato sound amazing together. I can’t wait to make this.
I am SO ready for Thanksgiving so that I can eat ALLLL of the pie!! I have never tried a sweet treat with sweet potato before, but I would love to give it a go 🙂