Gingersnap Crust Sweet Potato Pie
A pressed gingersnap crumb crust carries the spice so the sweet potato filling can stay restrained. No rolled pastry, canned puree welcome, and it bakes a day ahead.
Servings 8 slices
Ingredients
For the Gingersnap Crust
- 2 cups gingersnap cookie crumbs about 40 small cookies, ground fine
- 2 tablespoon light brown sugar packed
- ¼ teaspoon fine salt
- 7 tablespoon unsalted butter melted
For the Sweet Potato Filling
- 1 ½ cups sweet potato puree smooth, from about 2 lb sweet potatoes, or canned
- 1 cup sweetened condensed milk
- ¼ cup light brown sugar packed
- 3 large eggs at room temperature
- 3 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg freshly grated
- ⅛ teaspoon ground allspice
- ¼ teaspoon fine salt
For the Whipped Topping
- 1 cup heavy cream cold
- 2 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup pecan halves toasted, optional
Instructions
Make the Puree
- Prick 2 pounds of sweet potatoes and roast at 400°F on a foil-lined sheet for 50 to 60 minutes, until a knife slides in with no resistance. Cool, peel, and process or mash until completely smooth. You need 1 ½ cups. Canned sweet potato puree works too; blot it if it looks loose.
Press and Bake the Crust
- Heat the oven to 350°F. Stir the gingersnap crumbs, brown sugar, and salt together, then mix in the melted butter until every crumb is damp.
- Press the mixture up the sides of a 9 to 10 inch pie dish first, then across the bottom, packing it firmly with the flat bottom of a measuring cup.
- Bake for 10 minutes, until the crust looks dry and smells like gingerbread. Leave the oven on.
Mix, Fill, and Bake
- Whisk the sweet potato puree with the brown sugar, salt, cinnamon, ginger, nutmeg, and allspice until the color is even.
- Whisk in the eggs one at a time, then the condensed milk, melted butter, and vanilla. Mix only until combined, do not whip air into it.
- Pour the filling into the still-warm crust and smooth the surface level with the rim.
- Bake for 45 to 55 minutes. Shield the crust edge with foil once it browns, around the 25 minute mark. The pie is done when the outer two inches are set and matte and a circle at the center still jiggles as one soft piece.
- Cool on a rack at room temperature for at least 3 hours before slicing, or refrigerate overnight for the cleanest cut.
Whip and Serve
- Whip the cold heavy cream with the powdered sugar and vanilla to soft peaks. Spoon it onto each slice and top with toasted pecans if using.
Notes
- Grind the crumbs fine: Coarse crumbs leave gaps for filling to seep through.
- Pour into a warm crust: The warm surface sets the seam and keeps the bottom from going soggy.
- Doneness: Set and matte at the edge, a coffee-cup-sized jiggle at the center.
- A surface crack is normal and disappears under whipped cream.
- Make ahead: Bake a full day ahead, refrigerate uncovered until cold, then cover. Whip the cream fresh.