Sweet Potato Pie with Gingersnap Cookie Crust is made with creamy sweet potato filling, vanilla bean paste and a crisp, warmly spiced cookie crust. It’s an easy make-ahead Thanksgiving dessert and a delicious alternative to pumpkin pie.
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This may be a hot take, but pumpkin pie is usually overrated. Sweet Potato Pie with Gingersnap Crust, on the other hand? Well, now you’ve piqued my interest.
Creamy and warmly spiced, this Thanksgiving dessert is made with mashed sweet potatoes, vanilla bean paste and a crisp cookie crust.
The gingersnaps add a little spice and crunch to the naturally sweet filling, while vanilla bean gives the pie a flavor that feels just a bit more special than the classic version. And because the crust is made from cookie crumbs instead of a traditional buttery Pie Crust, it’s surprisingly easy to put together.
If you’re looking for an alternative to pumpkin pie for Thanksgiving, this is worth trying! It would be just as welcome at any fall or holiday gathering.
This recipe is naturally vegetarian and can be adapted to be gluten-free. See the Variations & Substitutions section below.
The Short & Sweet
- The Concept: Classic sweet potato pie gets an upgrade with vanilla bean paste and a crisp, warmly spiced gingersnap cookie crust.
- Why It’s Worth Making: The cookie crust is easier than traditional pastry and adds a spicy contrast to the creamy sweet potato filling. It can also be made ahead, which is especially helpful for Thanksgiving.
- Best For: Thanksgiving, Friendsgiving, fall dinner parties and holiday dessert tables.
- Prep Ahead? Yes. In fact, I prefer making this pie a day ahead so the filling has plenty of time to chill and set.
- Before You Start: The center should still have a slight jiggle when the pie comes out of the oven. It will continue to set as it cools.
Need more Thanksgiving pie ideas? Be sure to check out my Amaretto Pumpkin Pie, Pumpkin Dutch Apple Pie with Speculoos Crumble, or Chocolate Hazelnut Pie.
Sweet Potato Pie vs. Pumpkin Pie
Sweet potato pie and pumpkin pie are similar, but they aren’t quite interchangeable.
Sweet potatoes are naturally sweeter and give the filling a slightly lighter texture and more pronounced vanilla flavor. That’s one of the reasons I especially like pairing them with vanilla bean paste in this recipe.
Pumpkin pie usually leans more heavily on warm spices, while the sweet potato flavor gets to play a bigger role here.
And if you’re someone who always feels a little indifferent about pumpkin pie, this makes a very good Thanksgiving alternative.
Ingredients
Here’s what you’ll need:
- Gingersnap cookies. These create the crisp, spicy cookie crust that makes this pie stand out.
- Granulated sugar. Used in both the crust and filling.
- Brown sugar. Adds a subtle molasses flavor to the filling.
- Butter. You’ll need melted butter for the crust and softened butter for the filling.
- Eggs. Help the custard-style filling set.
- Evaporated milk. Adds richness without making the filling too heavy.
- Mashed sweet potato. You’ll need 2 cups. See my tips below for several easy ways to prepare it.
- Vanilla bean paste. One of my favorite additions here because it emphasizes the naturally sweet flavor of the potatoes. Vanilla extract can be substituted.
- Cinnamon and nutmeg. Add just enough warm spice without overpowering the sweet potato.
- Salt. Balances the sweetness.
How to Make the Gingersnap Crust
Preheat the oven to 375°F.
Add the gingersnap cookies and granulated sugar to a food processor and pulse until finely ground. You’ll need about 1½ cups of crumbs.
Transfer the crumbs to a bowl and stir in the melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. I like using the bottom of a measuring cup to compact the crumbs evenly.
Bake for 7–8 minutes, just until the crust smells fragrant and has begun to set.
Set it aside to cool slightly while you prepare the filling.
Tip: Gingersnaps can darken fairly quickly. If the crust begins browning too much later while the filled pie is baking, loosely cover the edges with foil or use a pie shield.
How to Make Sweet Potato Pie Filling
In the bowl of a stand mixer, beat the softened butter, granulated sugar and brown sugar until creamy.
Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
Add the evaporated milk, mashed sweet potato, vanilla bean paste, cinnamon, nutmeg and salt. Mix until evenly combined.
The filling may look slightly separated or curdled at this point. That’s okay.
Pour the filling into the cooled gingersnap crust and smooth the top with a spatula.
Loosely tent the pie with foil and bake for about 30 minutes. Remove the foil and continue baking for another 20 minutes, or until the edges are set and the center still has a slight jiggle.
Let the pie cool before slicing. For the cleanest slices, cool completely and refrigerate for several hours or overnight.
How Do I Know When Sweet Potato Pie Is Done?
The outer portion of the filling should look set and slightly puffed, while the very center should still have a gentle jiggle when you move the pie dish.
You don’t want the center to look liquid, but you also don’t need to wait until it becomes completely firm in the oven.
The filling continues to set as the pie cools, which is why chilling it before slicing gives you the neatest pieces.
The Best Way to Prepare Sweet Potatoes for Pie
There are a few different ways to prepare the sweet potatoes for this pie, and I’ve tested several of them. The good news is that they all work, so you can choose the method that makes the most sense for your schedule.
Baked Sweet Potatoes
This is probably my favorite method when I have the time because baking concentrates the flavor and gives the sweet potatoes a slightly richer, more caramelized taste.
Bake about 2 large sweet potatoes at 375–400°F until completely tender, about 45–60 minutes depending on their size. Let them cool enough to handle, then scoop out the flesh and mash until smooth.
You can also bake them a day or two ahead and refrigerate the cooked sweet potato until you’re ready to make the pie.
Boiled Sweet Potatoes
Boiling is easy and reliable, especially if you’re already working on other things in the kitchen.
Peel and cube the sweet potatoes, then boil until fork-tender. Drain them very well before mashing so you don’t add extra water to the filling. Nobody wants watery pie filling.
Microwaved Sweet Potatoes
This is the method for when you suddenly realize you forgot to cook the sweet potatoes.
Pierce the sweet potatoes several times with a fork and microwave until completely tender. A medium to large sweet potato usually takes around 7–8 minutes, although microwave times will vary.
It’s fast, works well, and has absolutely saved me before.
Frozen Sweet Potato Mash
I tested this recipe with frozen mashed sweet potato too, and honestly, this is a great shortcut during the holidays.
Look for frozen mashed sweet potato with no added ingredients, thaw it completely, and measure out what you need for the filling.
If the ingredient list is just sweet potato, I’m all for letting the freezer aisle do some of the work.
For the best texture, make sure any sweet potato mash is smooth and not overly wet before adding it to the filling.
Can Sweet Potato Pie Be Made Ahead?
Yes, and I actually recommend it.
Bake the pie 1–2 days before you plan to serve it, let it cool completely, then cover and refrigerate.
Giving the pie time to chill helps the custard filling fully set and makes it much easier to cut into clean slices.
Take it out of the refrigerator about 30 minutes before serving if you prefer it closer to room temperature.
How Should I Store Sweet Potato Pie?
Because the filling contains eggs and evaporated milk, store the pie covered in the refrigerator.
It will keep well for about 3–4 days.
Can Sweet Potato Pie Be Frozen?
Yes. Let the baked pie cool completely, then wrap it well in plastic wrap followed by foil, or place it in a freezer-safe airtight container.
Freeze for up to about 2 months for the best texture.
Thaw overnight in the refrigerator before serving. The filling may be slightly softer after freezing and thawing, but the flavor will still be good.
Serve It in Style
Sweet potato pie is rich enough that it doesn’t need much embellishment.
For serving, I like:
- A generous spoonful of lightly sweetened whipped cream or Cinnamon Whipped Cream
- Vanilla ice cream
- A sprinkle of finely crushed gingersnaps
- A few candied pecans for crunch
- A very light dusting of cinnamon or freshly grated nutmeg
For a Thanksgiving dessert table, place the pie on a simple cake stand or pedestal so it gets a little height among bars, cookies and other desserts.
If you’re making several desserts, this pie pairs especially well with something chocolatey like Bourbon Chocolate Pecan Pie Bars or a lighter chilled dessert like Pumpkin Panna Cotta for contrast.
Variations & Substitutions
Want to change things up? Try one of these:
- Change the cookie crust. Graham crackers, vanilla wafers or crisp gingerbread cookies can all work in place of gingersnaps.
- Add extra ginger. Stir a small amount of ground ginger into the filling for even more warm spice.
- Add a crunchy topping. Sprinkle candied pecans over each slice just before serving.
- Add caramel. A light drizzle of caramel sauce makes this an especially decadent holiday dessert.
- Use vanilla extract. If you don’t have vanilla bean paste, substitute about 2 teaspoons vanilla extract.
Gluten-free: Use gluten-free gingersnap cookies or another gluten-free crisp cookie for the crust.
Sweet Potato Pie with Gingersnap Crust
