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!

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour the sweet potato filling into the prepared gingersnap crust, spreading it evenly.

Step 6

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.

Step 7

Sprinkle the streusel topping evenly over the sweet potato filling.

Step 8

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.

Step 9

Cool the pie on a wire rack for at least 1 hour before serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	(1605.4g)

Amount per serving	% Daily Value*
Calories	5477.3

Total Fat 292.5g	0%
Saturated Fat 140.6g	0%
Polyunsaturated Fat g
Cholesterol 894.3mg	0%
Sodium 2066.5mg	0%
Total Carbohydrate 678.2g	0%
Dietary Fiber 26.6g	0%
Total Sugars 403.0g
Protein 45.4g	0%

Vitamin D 135.4IU	0%
Calcium 621.4mg	0%
Iron 17.0mg	0%
Potassium 2752.7mg	0%

*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.

Source of Calories

Fat: 47.6%

Protein: 3.3%

Carbs: 49.1%