How many servings does this recipe make?

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

What ingredients do I need for Sweet Potato Pudding With Pecan And Gingersnap Topping ?

You need 16 ingredients. The key ingredients include: 3/4 cup coarsely chopped gingersnaps, 1/2 cup toasted pecans, coarsely chopped, 1/4 cup (packed) dark brown sugar, 1/4 teaspoon pumpkin pie spice, and more.

Is Sweet Potato Pudding With Pecan And Gingersnap Topping suitable as baking & desserts?

Yes, Sweet Potato Pudding With Pecan And Gingersnap Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Sweet Potato Pudding With Pecan And Gingersnap Topping ?

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.

Sweet Potato Pudding With Pecan And Gingersnap Topp

Name: Sweet Potato Pudding With Pecan And Gingersnap Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup coarsely chopped gingersnaps; 1/2 cup toasted pecans, coarsely chopped; 1/4 cup (packed) dark brown sugar; 1/4 teaspoon pumpkin pie spice; 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/4-inch cubes; 3 pounds red-skinned sweet potatoes (yams; about 3 large), scrubbed; 3/4 cup half and half; 1/2 cup orange juice; 2 tablespoons (1/4 stick) unsalted butter, melted; 2 tablespoons (packed) dark brown sugar; 2 tablespoons orange marmalade; 1 3/4 teaspoons pumpkin pie spice; 4 large egg yolks; 5 large egg whites; 1/4 teaspoon salt; 1/4 teaspoon cream of tartar

Bake this irresistible Sweet Potato Pudding With Pecan And Gingersnap Topping at home. Made with gingersnaps, pecans, brown sugar and pumpkin pie spice.…

This Sweet Potato Pudding With Pecan And Gingersnap Topping relies on simple, everyday ingredients such as coarsely chopped gingersnaps, (packed) dark brown sugar, pumpkin pie spice and half and half. It comes together quickly and makes 4 servings, at about 1003 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Sweet Potato Pudding With Pecan And Gingersnap Topping delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1003

kcal

Calories

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.

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Sweet Potato Pudding With Pecan And Gingersnap Topping

Tips for the best results

Variations & substitutions

My Personal Notes

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