Gingersnap Sweet Potato Praline Pie Recipe

Name: Gingersnap Sweet Potato Praline Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups crushed gingersnap cookies (about 30 cookies); 1/4 cup butter, melted; 1/4 cup butter, softened; 1 cup plus 3 tablespoons packed brown sugar, divided; 1-1/2 cups mashed sweet potatoes; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 3 large egg yolks; 1 can (5 ounces) evaporated milk; 1 teaspoon vanilla extract; 1-1/4 cups pecan halves; 1 cup heavy whipping cream; 3 tablespoons maple syrup

Servings: persons

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
1/4 cup butter, melted
1/4 cup butter, softened
1 cup plus 3 tablespoons packed brown sugar, divided
1-1/2 cups mashed sweet potatoes
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large egg yolks
1 can (5 ounces) evaporated milk
1 teaspoon vanilla extract
1-1/4 cups pecan halves
1 cup heavy whipping cream
3 tablespoons maple syrup

1
Preheat oven to 325u00b0. In a small bowl, mix crushed cookies and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool on a wire rack.
2
Increase oven setting to 375u00b0. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Beat in sweet potatoes, spices and salt until blended. Beat in egg yolks, milk and vanilla. Pour into crust.
3
Arrange pecans over filling; sprinkle with remaining brown sugar. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Refrigerate at least 2 hours before serving.
4
In a small bowl, beat cream until it begins to thicken. Add maple syrup; beat until stiff peaks form. Serve with pie.

1037

kcal

Calories

Fat

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 1-1/2 cups crushed gingersnap cookies (about 30 cookies), 1/4 cup butter, melted, 1/4 cup butter, softened, 1 cup plus 3 tablespoons packed brown sugar, divided, and more.

Yes, Gingersnap Sweet Potato Praline Pie 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!

Gingersnap Sweet Potato Praline Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions