Best 10 Sweet Potato Pie With Gingersnap Pecan Crust Recipes

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Indulge in the delectable symphony of flavors presented by this Sweet Potato Pie with Gingersnap Pecan Crust. This Southern classic dessert is a harmonious blend of creamy sweet potato filling nestled within a crispy crust made from a delightful combination of gingersnaps and pecans. The pie's golden-brown crust encases a velvety smooth and irresistibly sweet filling, creating a textural contrast that tantalizes your taste buds. This recipe also includes instructions for a decadent homemade whipped cream topping, adding an extra layer of richness and creaminess to each indulgent bite. Alternatively, if you're short on time, store-bought whipped cream can be used as a convenient substitute. Additionally, the article provides a simplified version of the pie, catering to those who prefer a hassle-free baking experience. This variation utilizes a pre-made pie crust, making it a perfect option for busy individuals or those new to baking.

Check out the recipes below so you can choose the best recipe for yourself!

GINGERSNAP SWEET POTATO PRALINE PIE



Gingersnap Sweet Potato Praline Pie image

This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. -Emily Hobbs, Ozark, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
1/4 cup butter, melted
FILLING:
1/4 cup butter, softened
1 cup plus 3 tablespoons packed brown sugar, divided
1-1/2 cups mashed sweet potatoes
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large egg yolks
1 can (5 ounces) evaporated milk
1 teaspoon vanilla extract
1-1/4 cups pecan halves
TOPPING:
1 cup heavy whipping cream
3 tablespoons maple syrup

Steps:

  • Preheat oven to 325°. In a small bowl, mix crushed cookies and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool on a wire rack., Increase oven setting to 375°. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Beat in sweet potatoes, spices and salt until blended. Beat in egg yolks, milk and vanilla. Pour into crust., Arrange pecans over filling; sprinkle with remaining brown sugar. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Refrigerate at least 2 hours before serving., In a small bowl, beat cream until it begins to thicken. Add maple syrup; beat until stiff peaks form. Serve with pie.

Nutrition Facts : Calories 659 calories, Fat 39g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 353mg sodium, Carbohydrate 74g carbohydrate (49g sugars, Fiber 4g fiber), Protein 7g protein.

SWEET POTATO PIE WITH GINGERSNAP CRUST



Sweet Potato Pie with Gingersnap Crust image

Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! -- to pumpkin pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

25 gingersnap cookies
7 tablespoons butter, melted and cooled
1 medium sweet potato (8 ounces), peeled and cut into large chunks
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1/4 cup sugar
3 large eggs
1 cup condensed milk
Whipped cream (optional)

Steps:

  • Heat oven to 325 degrees. Place cookies in the bowl of food processor; pulse until fairly fine, yielding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoons melted butter. Press mixture into bottom and sides of a 9-inch pie tin. Bake until set and slightly darkened, 12 to 15 minutes. Do not overbake. Set aside.
  • Turn oven up to 375 degrees. Fill a small saucepan with water. Add potato, bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain.
  • In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
  • Pass potato through a food mill or potato ricer into the bowl of an electric mixer. Add sugar, eggs, and condensed milk. Mix until combined. Stir in remaining 3 tablespoons butter until combined. Add reserved flour mixture, and combine. Pour filling into cooled crust, and bake until filling is set, 30 to 35 minutes. Serve at room temperature with whipped cream, if desired.

SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST



Sweet-Potato Pie with Gingersnap Pecan Crust image

In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes the pie's luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling-the pie will taste no less delicious.

Categories     Ginger     Dessert     Bake     Thanksgiving     Sweet Potato/Yam     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 20

For crust:
5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
Flour for dusting
1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
1/2 cup finely chopped pecans (2 ounces), toasted
2 tablespoons sugar
1/8 teaspoon salt
For filling:
2 lb sweet potatoes (4 medium)
1/2 cup sugar
1/3 cup water
3 large eggs
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup whole milk
1 tablespoon dark rum
1/2 teaspoon vanilla
Accompaniments: lightly sweetened whipped cream and toasted pecans
Special Equipment
a 10-inch glass or ceramic pie plate (6-cup capacity)

Steps:

  • Make crust:
  • Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
  • Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
  • Make filling:
  • Increase oven temperature to 400°F.
  • Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.
  • While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
  • When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
  • Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
  • Serve warm or at room temperature.

GINGERSNAP PECAN PIE CRUST



Gingersnap Pecan Pie Crust image

Great flavor addition to pies such as custard, sweet potato, yam, pumpkin or carrot. Not a flaky crust, this turns out more crisp the first day of serving and softens as time allows. I've paired this recipe with my Sweet Carrot Pecan Pie and had very delicious results-- Enjoy!

Provided by Pamela Jarvinen

Categories     Pies

Time 15m

Number Of Ingredients 5

6 Tbsp butter
20-22 packaged gingersnap cookies
1/2 c finely chopped & toasted pecans
3 Tbsp sugar
flour for coating pie plate

Steps:

  • 1. Preheat oven to 350°F
  • 2. Butter the bottom of 9" pie plate. Lightly sprinkle flour in bottom of pie plate and shake around the sides until the plate is very lightly coated. Shake out any loose flour.
  • 3. Place gingersnap cookies into a ziploc bag and using a rolling pin, crush cookies until they are a fine crumb consistency.
  • 4. In a medium bowl, combine the Gingersnap cookie crumbs with your finely chopped pecans and sugar, stirring with a spoon until they appear blended evenly. Melt remaining unused butter. Combine with pecan/ gingersnap mixture.
  • 5. Pour pie crust mixture into pie plate. Using a metal measuring cups or fingers press crumbs to form along the top rim, sides and bottom of the pie plate evenly.
  • 6. If using for pies that will be baked, place crust in preheated oven for 6 minutes, followed by adding your pie filling and baking further. If used for pies that are not baked additionally, you will want to bake the crust for approximately 15 minutes or until browned lightly to preference.

SWEET POTATO PECAN PIE



Sweet Potato Pecan Pie image

Caramelized pecan topping makes this special!

Provided by Lorrie Sterling

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 12

1 (9 inch) unbaked pie crust
2 cups cooked and mashed sweet potatoes
2 eggs
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 ⅔ cups light cream
3 tablespoons butter, softened
⅔ cup packed brown sugar
⅔ cup chopped pecans

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
  • Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
  • Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
  • Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
  • Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.

Nutrition Facts : Calories 518.6 calories, Carbohydrate 60.9 g, Cholesterol 90.9 mg, Fat 29.3 g, Fiber 3.5 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 353.8 mg, Sugar 40.3 g

SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST



Sweet-Potato Pie With Gingersnap Pecan Crust image

From Gourmet Magazine- not too sweet pie that goes well with freshly whipped cream! (Cooking time does not include baking the potatoes)

Provided by That Napa Chicken R

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
flour, for dusting
1 cup finely crushed gingersnap cookie (5 oz, 20 2-inch cookies)
1/2 cup pecans, toasted (2 oz finely chopped)
2 tablespoons sugar
1/8 teaspoon salt
2 lbs sweet potatoes (4 medium)
1/2 cup sugar
1/3 cup water
3 large eggs
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup milk (whole milk)
1 tablespoon dark rum
1/2 teaspoon vanilla

Steps:

  • Make crust:.
  • Put oven rack in middle position and preheat oven to 350°F Butter and flour 10" pie plate, knocking out excess flour.
  • Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
  • Make filling:.
  • Increase oven temperature to 400°F.
  • Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F Halve potatoes lengthwise and cool.
  • While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
  • When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
  • Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
  • Serve warm or at room temperature.
  • Cooks' notes:.
  • • Crust can be made 2 days ahead and cooled completely, then kept, covered with plastic wrap, at room temperature.
  • • Sweet potatoes can be baked 1 day ahead and chilled, covered. Bring to room temperature before peeling.

Nutrition Facts : Calories 314.6, Fat 14.8, SaturatedFat 6, Cholesterol 101.2, Sodium 208.9, Carbohydrate 40.7, Fiber 4.1, Sugar 20.8, Protein 5.5

PAUL PRUDHOMME'S SWEET POTATO PECAN PIE



Paul Prudhomme's Sweet Potato Pecan Pie image

This recipe came to The Times in 1983 from Paul Prudhomme, the chef who helped put the cooking of Louisiana on the American culinary map. Like its traditional pecan pie cousin, this is very sweet, so serve it with a little Chantilly cream on top.

Provided by Marian Burros

Categories     pies and tarts, dessert

Time 3h

Yield One 9-inch pie

Number Of Ingredients 28

3 tablespoons unsalted butter
2 tablespoons sugar
1/2 beaten egg
2 tablespoons milk
1 cup flour
1 cup cooked, mashed sweet potatoes
1 tablespoon unsalted butter
1 tablespoon vanilla
1/4 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/4 teaspoon salt
1/2 beaten egg
1 tablespoon heavy cream
2 tablespoons sugar
1/2 cup chopped pecans
3/4 cup sugar
2 eggs
1 1/2 tablespoons unsalted butter, melted
3/4 cup dark corn syrup
Pinch of salt
Pinch of cinnamon
2 teaspoons vanilla
1 cup heavy cream
2 tablespoons sugar
1 tablespoon orange liqueur
1 tablespoon Cognac

Steps:

  • Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
  • Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
  • Heat oven to 300 degrees.
  • Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
  • Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
  • Transfer pie to oven and bake for 1 1/2 hours. Cool.
  • Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.

SWEET POTATO PIE WITH PECANS



Sweet Potato Pie with Pecans image

This sweet potato pie has a crunchy texture from toasted pecan halves and is packed with citrus flavor thanks to zest and orange liqueur. It's also bursting with warming holiday spices like cinnamon, nutmeg and vanilla. You can cook the sweet potatoes in the microwave or roast them in the oven. Opting for store-bought refrigerated pie dough (from a 14- to 16-ounce package) makes this pie a breeze to assemble, but I've also given you a recipe for a great homemade version.

Provided by Vallery Lomas

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 21

One store-bought refrigerated pie crust (from a 14- to 16-ounce package) or Flaky Pie Crust, recipe follows
1 1/4 cups (150 grams) all-purpose flour
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
3 to 4 tablespoons cold water
1 tablespoon apple cider vinegar
1/2 cup pecan halves
All-purpose flour, for dusting
3 medium sweet potatoes (about 1 pound)
4 tablespoons unsalted butter, melted
1 cup evaporated milk
1/2 cup granulated sugar
1/3 cup packed light or dark brown sugar
3 large eggs
2 tablespoons orange liqueur
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
Zest of 1/4 orange

Steps:

  • For the flaky pie crust: Add the flour, sugar and salt to the bowl of a food processor. Pulse until the mixture is combined. (Alternatively, you can use a large bowl and a pastry blender.)
  • Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses.
  • Add 3 tablespoons of the cold water to a small cup. Add the apple cider vinegar. Pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like cottage cheese and there are no large pockets of flour.
  • Tip the mixture onto your work surface and gather the dough into a disc. Wrap the disc tightly in plastic wrap and let rest in the refrigerator for at least 1 hour and up to 3 days. It can also be frozen for up to 2 months.
  • For the sweet potato pie: Preheat the oven to 350 degrees F. Put the pecans in a single layer on a baking sheet and toast until they are browned and fragrant, about 7 minutes.
  • When ready to use, roll the store-bought refrigerated pie crust or homemade Flaky Pie Crust dough into an 11-inch-wide round on a lightly floured surface. Transfer to a 9-inch pie plate and lightly press into the pan. Crimp the edge as desired and set aside.
  • To cook the sweet potatoes in the microwave (the quicker method), prick them with a fork all over. Microwave on high for 5 minutes. Flip and microwave for an additional 5 minutes. Check to see if they are ready by piercing the flesh with a fork. If it pierces the easily, they are ready. If it doesn't, continue to microwave in 2-minute intervals until tender. (Take care not to overcook or they will dry out.) Alternatively, the sweet potatoes can be pricked all over with a fork, wrapped in foil and roasted in the oven at 375 degrees F for 60 minutes.
  • Once the sweet potatoes are tender, carefully cut into quarters so the steam can escape. Once cool, remove the skin and refrigerate until ready to use.
  • Mash the cooked sweet potatoes and measure 2 packed cups of flesh (reserve any extra sweet potato for another use). Add the mashed sweet potato and melted butter to the bowl of a food processor. Pulse until combined. Scrape the bottom and sides of the bowl with a rubber spatula.
  • Add the evaporated milk, granulated sugar, brown sugar, eggs, orange liqueur, vanilla, cinnamon, salt, nutmeg and orange zest to the food processor. Pulse until combined, about 10 times. Scrape the bottom and sides of the bowl with a rubber spatula. Pulse a few more times to incorporate everything.
  • Stir in the toasted pecan halves with a rubber spatula. Pour the filling into the pie shell and bake until puffed in the center, slightly jiggly when shaken and set around the edges, 50 to 55 minutes.
  • Let cool on a wire rack until it firms up and deflates a little. Once room temperature, transfer the pie to the refrigerator to chill and set completely. Store the pie in the refrigerator, covered, for up to 3 days.

SWEET POTATO PIE WITH PECAN CRUST



Sweet Potato Pie With Pecan Crust image

This is a relatively new recipe at my house. I got it from an old friend who knows how much my oldest child and my dad love sweet potato pies. He told me to try this crust out and see how they like it. Well, it is a new oft requested dessert at my house and my daddy has become an expert at it. JUST FYI, you can use pumpkin instead of sweet potatoes for a pumpkin pie and it is really good too.

Provided by Sherrybeth

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

3/4 cup flour
1/2 teaspoon salt
1/2 cup pecans, very finely ground
1/4 cup unsalted butter
1/4 cup vegetable oil
15 tablespoons water
3/4 cup brown sugar, firmly packed
1/4 cup sugar
1 tablespoon flour
1 tablespoon molasses
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups sweet potatoes (canned or freshly cooked)
3 eggs, lightly beaten
1 3/4 cups half-and-half cream

Steps:

  • For crust:.
  • In a large bowl, stir together flour, pecans and salt.
  • With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
  • Add oil slowly, continuing to mix with pastry blender or fork.
  • Add water 1 tablespoon at a time, using only the amount you need until dough follows blender or fork around bowl.
  • Do not overwork dough.
  • Form into a ball, cover and let set in refrigerator while preparing filling.
  • For the filling:.
  • Mix all ingredients except eggs and half & Half and stir well.
  • Mix eggs and half & half into this mixture, then slowly fold into sweet potato mixture.
  • Assembling the pie:.
  • On lightly floured surface, roll crust to fit pie pan.
  • Place in pan and flute edges.
  • Pour filling into prepared pie shell and bake at 375°F for 35-40 minutes. Cover the edges with foil or a pie rim if they start to get too brown before the pie is set in the middle.

Nutrition Facts : Calories 440.8, Fat 25.6, SaturatedFat 9.4, Cholesterol 114.2, Sodium 295, Carbohydrate 48.5, Fiber 2.3, Sugar 29.4, Protein 6.5

SWEET POTATO PECAN PIE WITH HOMEMADE GRAHAM CRACKER CRUST



Sweet Potato Pecan Pie with Homemade Graham Cracker Crust image

The graham cracker crust for this heavenly pie is a nice change from a pastry crust. The coconut and pecan crumb topping makes it seem so special.-Heather Hunsaker, Austin, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 23

1-3/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
FILLING:
1-1/2 cups mashed sweet potatoes
1 cup apple butter
3/4 cup evaporated milk
3 eggs
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon ground ginger
TOPPING:
1-1/4 cups chopped pecans
1/2 cup sweetened shredded coconut
1/3 cup packed brown sugar
1/4 cup quick-cooking oats
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed

Steps:

  • Combine the first four ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large bowl, combine the filling ingredients. Pour into crust. Bake for 30 minutes., Meanwhile, in another bowl, combine the pecans, coconut, brown sugar, oats, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie; bake for 10-15 minutes longer or until a knife inserted in the center comes out clean and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 701 calories, Fat 40g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 490mg sodium, Carbohydrate 81g carbohydrate (54g sugars, Fiber 5g fiber), Protein 9g protein.

Tips:

  • For a creamier filling, use full-fat coconut milk.
  • To make the crust extra crispy, bake it for a few minutes before adding the filling.
  • If you don't have a food processor, you can crush the gingersnaps in a zip-top bag with a rolling pin.
  • Be sure to let the pie cool completely before serving so that the filling has time to set.
  • Garnish the pie with whipped cream or a dollop of ice cream for an extra special treat.

Conclusion:

This sweet potato pie with gingersnap-pecan crust is a delicious and festive dessert that's perfect for any occasion. The creamy sweet potato filling is perfectly complemented by the crunchy gingersnap-pecan crust. Whether you're serving it at Thanksgiving dinner or a holiday party, this pie is sure to be a hit.

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