SWEET POTATO RUM PIE WITH WALNUT-GINGERSNAP CRUST
Categories Milk/Cream Rum Food Processor Ginger Nut Dessert Bake Thanksgiving Vegetarian Walnut Sweet Potato/Yam Fall Chill Bon Appétit Pescatarian Peanut Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Make crust:
- Preheat oven to 350°F. Blend gingersnap crumbs, walnuts, sugar and salt in processor until walnuts are finely chopped. Add butter and process until mixture forms moist crumbs. Press crust onto bottom and up sides of 9-inch-diameter metal pie pan.
- Make filling:
- Purée yams in processor. Add 1/2 cup plus 2 tablespoons cream, brown sugar, egg and yolk, rum, pumpkin pie spice and salt; blend until smooth. Pour into crust. Smooth top. Place walnut halves around edges.
- Bake until filling is set in center, about 40 minutes. Cool pie on rack. Chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.) Pipe or spoon sweetened whipped cream on top of pie between walnuts, if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ultra
[email protected]Avoid this recipe at all costs!
Shima Siddiqe
[email protected]This pie was a waste of time and ingredients.
Swambimbi
[email protected]I wouldn't make this pie again.
FZ NAFIS
[email protected]This pie was just okay. I've had better.
henry cota
[email protected]Meh.
Debra White
[email protected]Not a fan.
DrakuBro
[email protected]The crust was hard to work with and the filling was bland. I wouldn't recommend this recipe.
Jeff Yuo
[email protected]The filling was a bit runny, but the flavor was good. I think I'll try baking it for a little longer next time.
Adnan Mamsani
[email protected]This pie was a little too sweet for my taste, but the crust was really good. I might try making it again with a different filling.
Britney Ravele
[email protected]I'm not a huge fan of sweet potato pie, but this recipe changed my mind. The crust was amazing and the filling was so creamy and flavorful. I'll definitely be making this again.
Bidemi Olufayo
[email protected]This sweet potato rum pie is the perfect fall dessert. It's warm and comforting, with just the right amount of sweetness. The walnut-gingersnap crust adds a nice touch of crunch.
Nipun Tharaka
[email protected]This pie was easy to make and turned out beautifully. The crust was flaky and the filling was creamy and delicious. I would definitely recommend this recipe.
Md Kutub
[email protected]I made this pie for my family and they all loved it. The crust was especially a hit. It was so flavorful and held up well to the creamy filling.
Tekraj Khadka
[email protected]This pie was delicious! The crust was perfectly crispy and the filling was smooth and creamy. I loved the hint of rum in the filling. It really made the pie special.
Gopal Bahadur
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The crust is so easy to make and the filling is rich and decadent. I love that it's not too sweet, so it's perfect for any occasion.
Gacha Leeann
[email protected]This sweet potato rum pie was a hit at my Thanksgiving gathering! The walnut-gingersnap crust was the perfect complement to the creamy, flavorful filling. I'll definitely be making this again.