Sweet Potato Rum Pie with Walnut-Gingersnap Crust Recipe

Name: Sweet Potato Rum Pie with Walnut-Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup gingersnap crumbs (from about 4 1/2 ounces gingersnap cookies ground in processor); 1/2 cup walnuts (about 2 1/4 ounces); 1 1/2 tablespoons (packed) dark brown sugar; Pinch of salt; 1/4 cup (1/2 stick) unsalted butter, melted; 1 1/4 cups (packed) well-drained canned yam pieces in light syrup (about 8 ounces); 1/2 cup plus 2 tablespoons whipping cream; 1/2 cup (packed) dark brown sugar; 1 large egg; 1 large egg yolk; 1 tablespoon dark rum; 1 1/4 teaspoons pumpkin pie spice; Pinch of salt; 8 walnut halves; Sweetened whipped cream (optional)

Servings: persons

1 cup gingersnap crumbs (from about 4 1/2 ounces gingersnap cookies ground in processor)
1/2 cup walnuts (about 2 1/4 ounces)
1 1/2 tablespoons (packed) dark brown sugar
Pinch of salt
1/4 cup (1/2 stick) unsalted butter, melted
1 1/4 cups (packed) well-drained canned yam pieces in light syrup (about 8 ounces)
1/2 cup plus 2 tablespoons whipping cream
1/2 cup (packed) dark brown sugar
1 large egg
1 large egg yolk
1 tablespoon dark rum
1 1/4 teaspoons pumpkin pie spice
Pinch of salt
8 walnut halves
Sweetened whipped cream (optional)

1
Preheat oven to 350F.
2
Blend gingersnap crumbs, walnuts, sugar and salt in processor until walnuts are finely chopped.
3
Add butter and process until mixture forms moist crumbs.
4
Press crust onto bottom and up sides of 9-inch-diameter metal pie pan.
5
Puree yams in processor.
6
Add 1/2 cup plus 2 tablespoons cream, brown sugar, egg and yolk, rum, pumpkin pie spice and salt; blend until smooth.
7
Pour into crust.
8
Smooth top.
9
Place walnut halves around edges.
10
Bake until filling is set in center, about 40 minutes.
11
Cool pie on rack.
12
Chill until cold.
13
(Can be prepared 1 day ahead.
14
Keep refrigerated.)
15
Pipe or spoon sweetened whipped cream on top of pie between walnuts, if desired.

1853

kcal

Calories

167

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 cup gingersnap crumbs (from about 4 1/2 ounces gingersnap cookies ground in processor), 1/2 cup walnuts (about 2 1/4 ounces), 1 1/2 tablespoons (packed) dark brown sugar, Pinch of salt, and more.

Yes, Sweet Potato Rum Pie with Walnut-Gingersnap Crust 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.

Sweet Potato Rum Pie with Walnut-Gingersnap Crust

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