Bourbon Roasted sweet Potato Pie with Gingersnap an

Name: Bourbon Roasted sweet Potato Pie with Gingersnap and Toasted Pecan Topping Recipe staceyboice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all purpose flour; 1/2 teaspoon salt; 1/3 cup shortening; 5 tablespoons ice water; 3 medium sweet potatoes; 3/4 cup packed brown sugar plus 1 tablespoon; 1 cup evaporated milk; 3 eggs; 1 1/2 teaspoons cinnamon (divided); 1 1/2 teaspoons pumpkin pie spice; 1/4 cup bourbon or 2 teaspoons extract; 10 gingersnap cookies, crushed; 1/2 cup pecan pieces; 1 1/2 tablespoons melted butter

Servings: persons

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/3 cup shortening
5 tablespoons ice water
3 medium sweet potatoes
3/4 cup packed brown sugar plus 1 tablespoon
1 cup evaporated milk
3 eggs
1 1/2 teaspoons cinnamon (divided)
1 1/2 teaspoons pumpkin pie spice
1/4 cup bourbon or 2 teaspoons extract
10 gingersnap cookies, crushed
1/2 cup pecan pieces
1 1/2 tablespoons melted butter

1
Preheat oven to 400 degrees.Wash sweet ppotatoes and place in oven on cookie sheet and roast 45 minutes until fork tender.
2
Remove and scoop out inside flesh, discarding skins.
3
Combine flour and salt in large bowl.
4
Cut in shortening until mixture is crumbly.
5
Add ice water a spoon at a time until dough comes together.
6
Turn onto floured surface and roll into a 10 inch round.
7
Place in pie plate and crimp edges, trim extras if needed.
8
Set aside.
9
Combine sweet potatoes,3/4 cup dark brown sugar,evaported milk, eggs, 1 teaspoon cinnamon, pumpkin pie spice, and borbon.
10
Mix well.
11
Pour into pie crust and bake at 400 degrees for 15 minutes.
12
Reduce heat to 350 and cook an additional 35-40 minutes, until center is set.
13
Place on cooling rack.
14
Make Topping.
15
Combine toasted pecans, crushed gingersnaps, 1 tablespoon brown sugar, 1/2 teaspoon cinnamon, and melted butter until mixture is coated and barely moist.
16
Sprinkle on top of pie.
17
Cool at least 2 hours at room temperature.
18
Serve with whipped cream if desired.
19
Combine 1 cup heavy whipping cream, 1 teaspoon vanilla, 1/4 cup sifted powder sugar.
20
Mix with electric mixer until thickened, about 3 minutes.
21
!

939

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups all purpose flour, 1/2 teaspoon salt, 1/3 cup shortening, 5 tablespoons ice water, and more.

Yes, Bourbon Roasted sweet Potato Pie with Gingersnap and Toasted Pecan Topping Recipe staceyboice falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bourbon Roasted sweet Potato Pie with Gingersnap and Toasted Pecan Topping Recipe staceyboice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions