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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. 

homemade sweet potato pie with a gingersnap crust.
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This is definitely a favorite pie recipe for Thanksgiving, but you may also like my classic homemade apple pie, old fashioned 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.
homemade sweet potato pie with a gingersnap crust.

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.
Ingredients needed to make homemade sweet potato pie with a gingersnap crust.

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.

slice of homemade sweet potato pie with a gingersnap crust.

FAQs

Can I substitute the gingersnap crust with a store-bought crust?

Yes, you can use a store-bought crust, but the gingersnap crust adds a unique flavor that complements the sweet potato filling.

How do I achieve a smooth sweet potato mixture?

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.

Can I make the pie crust and filling ahead of time?

Yes, you can prepare the pie crust and sweet potato filling separately ahead of time, refrigerate them, and assemble before baking.

Can I freeze the pie for later use?

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.

Can this be made with a graham cracker crust?

Yes, replace the gingersnap cookies with graham crackers and sugar.

How do I store leftovers?

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.

Can I customize the spice level in the filling?

Absolutely! Adjust the amount of pumpkin pie spice according to your personal preference for a milder or bolder spice flavor.

bit of sweet potato pie.

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Sweet Potato Pie

Prep20 minutes
Cook1 hour
Total1 hour 20 minutes
Servings 12 slices
Velvety smooth Gingersnap Sweet Potato Pie is similar to traditional pumpkin pie, but different enough to pleasantly surprise your holiday dinner guests.

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:

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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

Nutritional information is based on a 9-inch pie sliced into 12-servings.
If crispy ginger thin cookies are unavailable, they can be replaced with 1 and 1/2 cups graham crackers (about 12 full sheet graham crackers) and 1/4 cup granulated sugar.

Nutrition

Calories: 316kcal, Carbohydrates: 45g, Protein: 5g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 56mg, Sodium: 310mg, Potassium: 373mg, Fiber: 2g, Sugar: 24g, Vitamin A: 7152IU, Vitamin C: 8mg, Calcium: 122mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

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!

Hi! Iโ€™m Krissy.

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5 Comments

  1. 5 stars
    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.

  2. 5 stars
    I usually prepare a pumpkin pie for Thanksgiving, but this looks too good to pass up! Excited to give this a try!

  3. 5 stars
    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 ๐Ÿ™‚