Sweet Potato Pie with Gingersnap Streusel


(2 votes) 5 2

Great for holidays and special events. I have made this for my family every year for Thanksgiving.

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  • 2 C. gingersnap crumbs
  • 1/3 C. butter melted
  • 1 29 oz. pkg. sweet potatoes, drained and mashed
  • 1 1/4 C. evaporated milk
  • 3/4 C. firmly packed brown sugar
  • 3 large eggs, beaten
  • 1 1/4 tsp. ground cinnamon
  • 1 tsp. allspice
  • 2/3 C. coarsely crushed gingersnaps
  • 1/3 C. firmly packed brown sugar
  • 3 Tbs. all purpose flour
  • 2 Tbs. butter, cut up
  • Sweetened whipping cream (garnish)

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Combine 2 C. gingersnap crumbs and 1/3 C. melted butter; stir well. Firmly press crumb mixture over bottom and up sides of a 9 1/2-inch deep dish pie plate. Bake 350 degrees for 6 to 8 minutes. Cool completely. Stir together sweet potatoes and next five ingredients; pour into prepared crust. Bake at 350 degrees for 20 minutes.

Combine 2/3 C. crushed gingersnaps, 1/3 C. brown sugar, and flour; cut in 2 Tbs. butter with a pastry blender until mixture is crumbly. Sprinkle streusel over pie and bake 15 minutes more. Cover pie with reynolds wrap and bake 25 minutes more or until set.

Cool completely and garnish with cream sprinkled with nutmeg

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