Description
A silky smooth and spiced sweet potato pie nestled in a buttery gingersnap crust — a classic Southern dessert with a modern, zesty twist perfect for fall gatherings.
Ingredients
2 cups gingersnap cookie crumbs
5 tablespoons unsalted butter, melted
2 large sweet potatoes (about 1 ½ pounds)
1/2 cup granulated sugar
2 tablespoons brown sugar
2 large eggs
1 cup evaporated milk (or coconut milk for dairy-free)
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
Pinch of salt
Whipped cream or marshmallow topping for serving (optional)
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
2. Crush gingersnap cookies into fine crumbs. Combine with melted butter and brown sugar until evenly moistened.
3. Press crumb mixture firmly into the bottom and sides of the pie dish to form the crust.
4. Bake crust for 8–10 minutes or until lightly browned. Remove and let cool.
5. Cook sweet potatoes (boil, steam, or roast) until tender. Peel and mash until completely smooth.
6. In a bowl, whisk together mashed sweet potatoes, sugars, eggs, evaporated milk, vanilla, and spices until silky.
7. Pour filling into cooled crust. Smooth the top with a spatula.
8. Bake for 50–60 minutes or until center is set but slightly jiggles when shaken.
9. Cool completely on a wire rack for 2 hours. Chill in the refrigerator for 2–3 hours before slicing.
10. Serve with whipped cream or marshmallow topping and a sprinkle of cinnamon or ginger.
Notes
For extra crunch, add crushed pecans to the crust mixture.
To freeze, wrap the cooled pie tightly in plastic wrap and aluminum foil; thaw overnight in the fridge before serving.
Use coconut milk and flaxseed “eggs” (1 tbsp flaxseed meal + 3 tbsp water) to make this pie vegan.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg