Velvety smooth Gingersnap Sweet Potato Pie is similar to traditional pumpkin pie, but different enough to pleasantly surprise your holiday dinner guests.
There are two kinds of people in this world: those who love pumpkin pie and those who gag when they eat pumpkin pie. You know I’m right! I happen to fall in the gag category. There’s something about the texture. The only way I’ll eat pumpkin pie is if I either scrape off half the filling and cover it in whipped cream or if I make a hybrid pumpkin pie to add more texture like my pecan pumpkin pie.
This sweet potato pie, however, does not evoke the same gag reflex. The taste and texture is very similar to your traditional pumpkin pie, but it tastes like heaven times a thousand. Don’t ask me why. Perhaps the texture is just a wee bit smoother. Perhaps the thickness is just right. Perhaps the fact that this is made with a gingersnap crumb crust rather than a traditional butter pie crust makes all the difference. I really dunno. I just know that this pie is heaven.
I can also tell you for a fact that you do not want to over cook this pie. If you do, not only will your gingersnap crust go from a luscious brown to a dark black, but the top of the pie will get dark brown burn spots and the texture will transform from velvety smooth to what’s-wrong-with-this-pie. There is a delicate balance between underdone-you-won’t-be-able-to-serve and oh-crap-I-burnt-it. You’ll have to watch it carefully to find that happy spot right in between. Enjoy!
Gingersnap Sweet Potato Pie
- 12 ounces gingersnap cookies pulsed into fine crumbs
- 8 tablespoons 1 cube unsalted butter, melted
- 1 15 ounce can sweet potato puree
- 3/4 cups sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Preheat the oven to 300 degrees F.
- Combine gingersnap crumbs and melted butter in bowl. Press into bottom and up sides of two 9 inch pie dishes.
- In the bowl of a stand mixer, combine canned drained potatoes with sugar and eggs. Stir well.
- Stir in evaporated milk, vanilla, ginger and nutmeg.
- Beat on high speed for 3 minutes.
- Pour mixture into the two prepared shells. Using a pie shield or a strip of foil around the edges will prevent the cookie crust from browning too much. Bake for one hour or until set. Insert a toothpick to ensure the pie has finished cooking. Allow to cool before serving.
- Serve chilled with freshly whipped cream. Store pie in refrigerator.