Sweet Potato Pie

5 from 5 votes

Velvety smooth Gingersnap Sweet Potato Pie is similar to traditional pumpkin pie, but different enough to pleasantly surprise your holiday dinner guests.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: slices

Author: Krissy Allori

Equipment

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

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