Sunday, November 20, 2011

Sweet Potato Pie with Gingersnap Crust & Spiced Cream

All this week, I’ve been gearing up for Thanksgiving by sharing some of our favorite recipes. 

We started with a bacon-wrapped turkey and bacon-infused gravy on Monday.  Tuesday – Thursday I shared a few of our newly beloved pumpkin desserts: Pumpkin Cheesecake Ice Cream with Dark Chocolate Bites, Dark Chocolate Pumpkin Cheesecake Squares and Make-Ahead Apple Pie with Crumble Topping

Today, meet my favorite Thanksgiving dessert: Sweet Potato Pie with Gingersnap Crust and Spiced Cream. 

Best part about this dessert – you can feel good about eating it!  Why…

This recipes uses: 100% whole wheat flour, has a reduced sugar content (and uses honey in place of sugar), relies on delicious sweet potatoes, and spices to bring out excellent flavors. 

Sweet Potato Pie with Gingersnap Crust & Spiced Whipped Cream



  • 1/2 recipe of whole wheat molasses crinkles (recipe below):
    • 3/8 C butter, softened
    • 1/4 C brown sugar
    • 1 egg
    • 1/8 C molasses, overflowing a bit!
    • 3/4 C whole wheat flour
    • 1/2 C white whole wheat flour
    • 1 tsp. baking soda
    • 1/8 tsp. salt
    • 1/4 tsp. cloves
    • 1/2 tsp. cinnamon
    • 1/2 tsp. ginger


Whipped Cream

  • 1 C whipping cream
  • 2 T powdered sugar {or 1 T honey}
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ginger


Begin by preparing the cookie dough.  Cream together 3/8 C butter together with 1/4 C brown sugar until light and fluffy.  Then, add in the egg and 1/8 C molasses.  Mix well in your stand mixer, or by hand. 

Meanwhile, mix together 3/4 C whole wheat flour, 1/2 C white whole wheat flour (note: you can use all white whole wheat or all whole wheat, if you desire), 1 tsp. baking soda, 1/8 tsp. salt, 1/2 tsp. cinnamon, 1/2 tsp. ginger and 1/4 tsp. cloves.  Mix into the creamed ingredients until well blended. 

Place the dough in the bottom of a 9-inch pie plate and press the dough in to form a crust.  If you have leftover dough… make some cookies

Bake the crust for 5 minutes at 350.  Then, remove from the oven. 

In a large bowl, combine: 2 C sweet potato puree, 12 oz (1 can) evaporated milk (we make our own using this recipe x 2), 1/4 C honey, 2 eggs, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. nutmeg and 1/4 tsp. sea salt. 

Use a whisk or a spatula to blend until combined. 

Pour the sweet potato pie filling into your pre-baked gingersnap crust. 

Turn your oven up to 425.  Place the pie pan onto a cookie sheet and bake for 15 minutes. 

Reduce the heat back to 350 and continue baking for 45-50 additional minutes, or until center of the pie is set when cut with a knife. 

Allow the pie to cool completely. 

While the pie cools, take a few minutes and make some spiced whipped cream. 


To do so, pull out a metal bowl (or the bowl of your stand mixer) and combine 1 C whipping cream, 2 T powdered sugar (or 1 T honey), 1/4 tsp. cinnamon and 1/4 tsp. ginger.  Whip using a hand mixer or the whipping attachment for your stand mixer, until stiff peaks form in the cream. 

Serve dolloped on a slice of pie. 



  1. I love sweet potato pie - this recipe sounds so good!

  2. I might just make this pie this week. That sweet potato puree sounds interesting. I'm going to see if my gluten free flour blend will work in the crust! :-)

  3. yum yum yum. I love the ginger snap crust!

  4. Do you think I could use pumpkin instead with this recipe?

  5. That crust sounds out-of-this-world-delicious!

  6. I'm definitely going to try this! Do I need to grease the pie plate or will the crust come ok without?

  7. @ Amy - It certainly wouldn't hurt to lightly spray it with olive oil before baking, but if I recall from last year when we made it, I didn't grease the pan b/c there was enough butter in the cookie dough.


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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