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

Gingersnap Sweet Potato Pie

Velvety smooth Gingersnap Sweet Potato Pie is similar to traditional pumpkin pie, but different enough to pleasantly surprise your holiday dinner guests.
Course Dessert
Cuisine American
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 2 pies

Ingredients

  • 12 ounces gingersnap cookies (pulsed into fine crumbs)
  • 8 tablespoons unsalted butter, melted
  • 1 15 ounce can sweet potato puree
  • ¾ cups sugar
  • 2 large eggs
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger

Instructions

  • 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.