Sweet Potato Pie with Gingersnap Crust

Sweet Potato Pie with Gingersnap Cookie Crust! Classic sweet potato pie is upgraded with the addition of vanilla bean paste and baked into a gingersnap cookie crust. The best Thanksgiving Pie!

Step 1

Make the Crust Preheat the oven to 375°F. Add the melted butter and toss until the mixture resembles wet sand. Add the cookies and sugar to the bowl of a food processor and pulse until pulverized. You'll need about 1½ cups of gingersnap crumbs. Transfer to a bowl.

Step 2

Dump the crumbs into a 9 inch pie dish and, using the bottom of a measuring cup, flatten the bottom and bring the crumbs up around the edges to create a crust. Bake for 7-9 minutes or until fragrant. Set aside to cool while you make the pie filling.

Step 3

Make the Pie Filling In the bowl of a stand mixer, beat together the butter, granulated sugar and brown sugar until creamed.

Step 4

Add the eggs, one at a time, until they're fully incorporated. Stop the mixture and use a spatula to scrape any of the butter that's stuck to the bowl. Continue to beat until incorporated.

Step 5

Add the evaporated milk, mashed sweet potatoes, vanilla bean paste, cinnamon, nutmeg and salt. Mix until everything is well-incorporated. {The mixture may look slightly curdled, but that's ok.} Pour the mixture into the cooled crust and use a spatula to even out the top.

Step 6

Place into the oven and lightly tent with a sheet of foil. Bake for about 30 minutes, then remove the foil, and bake for another 20 minutes. When done, the center will be mostly set {with a slight jiggle} and the mixture will have slightly puffed up.

Step 7

Remove from oven and allow to cool for 20-30 minutes before cutting and serving, or cool completely then cover and chill in the refrigerator for several hours or overnight.  Serve with a big scoop of vanilla ice cream!

Step 5

Get full recipe & directions in the post!

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