Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! -- to pumpkin pie.

Martha Stewart Living, November 1999

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Recipe Summary

Yield:
Makes one 9-inch pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 325 degrees. Place cookies in the bowl of food processor; pulse until fairly fine, yielding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoons melted butter. Press mixture into bottom and sides of a 9-inch pie tin. Bake until set and slightly darkened, 12 to 15 minutes. Do not overbake. Set aside.

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  • Turn oven up to 375 degrees. Fill a small saucepan with water. Add potato, bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain.

  • In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.

  • Pass potato through a food mill or potato ricer into the bowl of an electric mixer. Add sugar, eggs, and condensed milk. Mix until combined. Stir in remaining 3 tablespoons butter until combined. Add reserved flour mixture, and combine. Pour filling into cooled crust, and bake until filling is set, 30 to 35 minutes. Serve at room temperature with whipped cream, if desired.

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Reviews (5)

30 Ratings
  • 5 star values: 7
  • 4 star values: 12
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
11/24/2015
Should I use white sweet potatoes or yams?
Rating: Unrated
11/18/2010
Yes, the sweetened condensed milk is the same!
Rating: Unrated
11/19/2009
Is "condensed milk" in this recipe the same as "sweetened condensed milk?" thanks
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Rating: Unrated
12/10/2008
I love this pie! This year I put the potatoes in the food processor and whipped until creamy - I can't even tell you how much better it made the pie! I also ran out of the gingersnap cookies and added a few cinnamon grahm crackers to complete the requirement and it was also very good. I never made the whipped cream until this year and I'll make sure to always serve it with it - it's just an amazing combo.
Rating: Unrated
05/31/2008
We've always been a pumpkin pie family at Thanksgiving, but this year I decided to mix it up. My ENTIRE family (consisting of about 20 people) LOVED this pie. They even requested an encore pie the next day! I suppose that speaks for itself!
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