Sweet Potato Gingersnap Streusel Pie
Indulge in the ultimate holiday dessert with this Sweet Potato Gingersnap Streusel Pie, a perfect blend of warm, spiced sweetness and irresistible texture. This pie begins with a buttery gingersnap cookie crust that delivers a delightful crunch and hints of ginger spice. The creamy sweet potato filling is enriched with brown sugar, cinnamon, nutmeg, and vanilla, creating a luxuriously smooth layer of seasonal flavor. Topped with a crumbly pecan-studded streusel, this pie offers a satisfying contrast of textures in every bite. Perfect for Thanksgiving, Christmas, or any fall gathering, this show-stopping dessert is easy to prepare and pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Make this crowd-pleasing sweet potato pie a centerpiece of your dessert table this holiday season!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gingersnap cookies (crushed)
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar
- 3 Sweet potatoes (medium, peeled and cubed)
- 0.75 cup Brown sugar (light or dark)
- 0.5 cup Heavy cream
- 4 tablespoons Unsalted butter (softened)
- 2 Eggs (large)
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 cup All-purpose flour
- 0.25 cup Brown sugar (for streusel)
- 0.33 cup Chopped pecans
- 3 tablespoons Unsalted butter (cold, diced)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the crushed gingersnap cookies, melted butter, and granulated sugar until well combined. Press the mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust. Set aside.
Bring a large pot of water to a boil. Add the cubed sweet potatoes and boil until tender, about 15-20 minutes. Drain and mash until smooth. Set aside to cool slightly.
In a large mixing bowl, combine the mashed sweet potatoes, brown sugar (3/4 cup), heavy cream, softened butter (4 tablespoons), eggs, vanilla extract, cinnamon, nutmeg, and ground ginger. Whisk until smooth and well combined.
Pour the sweet potato filling into the prepared gingersnap crust, spreading it evenly.
In a small bowl, prepare the streusel topping by mixing the flour, brown sugar (1/4 cup), chopped pecans, and cold diced butter. Use a pastry cutter or your fingers to combine the mixture until crumbly.
Sprinkle the streusel topping evenly over the sweet potato filling.
Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set and the streusel topping is golden brown. If the crust edges start to brown too quickly, cover them with foil or a pie shield.
Cool the pie on a wire rack for at least 1 hour before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
5477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.5 g | 375% | |
| Saturated Fat | 140.6 g | 703% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 2066 mg | 90% | |
| Total Carbohydrate | 678.2 g | 247% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 403.0 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 621 mg | 48% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2753 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
