Sweet Potato Pie with Gingersnap Crust - The Kitchen Prep Blog (2024)

Sweet Potato Pie with Gingersnap Cookie Crust! Move over pumpkin pie, there's a new Thanksgiving dessert in town! Classic sweet potato pie is upgraded with the addition of vanilla bean paste and baked into a zippy gingersnap cookie crust. Topped with a scoop of vanilla ice cream, this slice is sure to be the talk of the town.

This recipe was originally posted on November 19, 2019 and updated on November 11, 2021.

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Can I be completely honest? I'd be 100% ok not having pumpkin pie on my Thanksgiving table. Regardless, there is almost always someone who will contribute the classic confection to the dessert spread, and ultimately, I'll cut the tiniest sliver and add it to my plate so that I don't seem like the Turkey Day Grinch.

If you feel the same, then I have a solution -- beat them to the punch with this rendition on the season's most iconic sweet treat: Vanilla Bean Sweet Potato Pie with Gingersnap Cookie Crust!

This pumpkin pie alternative contains all the elements that make it a favorite, with an elevated twist. This pie is mouthwatering; topped with a scoop of rich, creamy vanilla ice cream, it really shines!

Need more Thanksgiving pie ideas? Be sure to check out my Amaretto Pumpkin Pie, Pumpkin Dutch Apple Pie with Speculoos Crumble,orBourbon Chocolate Pecan Pie Bars!

This recipe is naturally vegetarian and can be made gluten-free. (See Variations & Substitutions section below.)

Sweet Potato Pie vs. Pumpkin Pie

I once read that sweet potato pie is pumpkin pie's southern cousin. Not only did that give me a giggle, but it also made me love it even more since, as you might know, I kind of have a thing for Southern culture.

It makes sense that Southerners would swap out a 'tater for a gourd, especially when you take into account that a handful of southern states account for the majority of sweet potato production in the United States. Although pumpkin pie and sweet potato pie share some characteristics, they're not interchangeable, especially for those who stand firm in their pie preferences.

Most pumpkin pies are denser and creamier than their sweet potato counterparts, which tend to be a bit on the lighter, airier side. Nutritionally speaking, sweet potato pie contains more protein and fiber, though it also contains more calories and sugar than its pumpkin-y partner. Flavor-wise, sweet potato pie tends to be, well, sweeter, with stronger notes of vanilla which I've accentuated here with a good dose of vanilla bean paste.

Ingredients

Here are the things you'll need for this untraditional sweet potato pie recipe:

• Gingersnap cookies. This twist really makes this pie special! Alternatively, you can make a graham cracker crust.
• Sugar. This recipe calls for both granulated sugar and brown sugar for that little hint of molasses.
• Butter. You'll need butter for the crust and the filling. I prefer to use unsalted when baking so I can control the saltiness.
• Eggs. Eggs will help the filling set.
• Evaporated milk. This adds a rich, creamy consistency to the sweet potato pie filling.
• Sweet potato. Can't make a SPP without sweet potato! See my tips below on different ways to get sweet potato mash for the pie.
• Vanilla bean paste. I LOVE this addition because vanilla is one of my favorite things, but if you can't get your hands on vanilla bean paste or an actual vanilla bean, just use 2 teaspoons of vanilla extract.
• Spices. Warm cinnamon and nutmeg add that perfect seasonal flavor to this pie.

Gingersnap Crust

So, how does my contribution to the holiday dessert buffet differ from the typical table-fillers? Well, for starters, I bypassed the typical pie crust vessel and baked the sweet, fragrant filling into a gingersnap cookie crust!

This in itself adds a ton of flavor to the recipe. The spicy, punchy flavors of gingersnap cookies are a match made in heaven with the naturally mild and sweet notes of the mashed sweet potato, and to be honest, a cookie crust is WAY easier to master than a traditional pie crust, so you'll also be saving yourself some time and frustration.

Here's how I make my gingersnap crust:

• Add the gingersnap cookies and sugar to the bowl of a food processor and pulse until pulverized. (You'll need about 1½ cups of gingersnap crumbs) Transfer the crumbs to a bowl. Add the melted butter and toss until the mixture resembles wet sand.
• 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 and set a bit while you make the pie filling.

Note: I may have left my pie in the oven a little too long hence the super dark crust. (Oops.) If you notice your crust starting to brown a bit too much, you can cover the pie with a sheet of foil for the duration of the baking time or use a pie crust shield.

I really think the gingersnap pairs well with the flavors here, but you can also make a graham cracker crust sweet potato pie as an alternative.

Sweet Potato Pie Filling Directions

Once the crust is made, it's time to make the filling!

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

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. (Having a scraper paddle attachment for the mixer helps with this.) Continue to beat until everything is fully incorporated.

Add the evaporated milk, mashed sweet potatoes (the section below for tips on how to make your 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.

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.

Remove from oven and allow to cool for at least 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!

How to Make Sweet Potatoes

As far as the main ingredient goes, you have a few options on how to go about getting the sweet potato mash for the filling:

• Baked sweet potatoes. There are pros and cons to going the classic route for this recipe. Baking the sweet potato can help add to some of the deeper, more caramelized notes that come forward from roasting vegetables in the oven, but it will also take quite a while. You'll need about 2 large sweet potatoes, and they'll take about an hour when baked at 375 to 400 degrees Fahrenheit. The good news is, if you decide to take this approach, you can bake off your sweet potatoes a few days ahead of time and have them ready to go for pie-baking day.
• Boiled sweet potatoes. I've seen some sweet potato pie recipes that call for boiling whole sweet potatoes until they're tender, then peeling off the skins and mashing. Others recommend peeling and cubing before boiling, which significantly cuts down on time. Either method will result in a tender mash that's ready for pie-making; just make sure that the potatoes are well-drained as not to add too much extra moisture to the pie.
• Microwaved sweet potatoes. I feel like there is a Southern grandma in pearls out there who is feeling faint at the suggestion of cooking your sweet potatoes in the microwave. {"I do declare!"} However, this is a perfectly effective way to get those 'taters cooked! Simply poke your sweet potatoes all over with the tines of a fork or the tip of a sharp knife, and microwave for 7-8 minutes for a medium-large potato or until a knife can easily be inserted into the center.
• Frozen sweet potato mash. Spoiler alert -- this is the method I chose to use because I was curious if I could get away with it. {I did!} These days, you can find just about anything in a convenient, frozen form, and as it turns out, mashed sweet potato is one of those things! All I had to do was pour some frozen cubes of sweet potato mash into a bowl and microwave until defrosted. Super easy, perfect texture, and no sweat. Note: Make sure that it's just frozen, mashed sweet potato with no additional ingredients, or it'll affect the flavor and texture of your pie.

FAQ's

Variations & Substitutions

Want to try a twist on this pie? Check out these suggestions:

• Use a different type of cookie for the crust! Graham crackers, Nilla wafers or even gingerbread cookies would all make delicious pie crusts!
• Top with candied nuts such as pecans or almonds for some crunch!
• Experiment with the spice blend! Try adding some ground ginger to the filling for a double gingery version, or get exotic with a chai spice blend!
• Drizzle with caramel sauce for an extra decadent addition.

Dietary Specific Substitutions

• Gluten-Free: Use gluten-free gingersnaps or another gluten-free cookie for the crust.