Harvest Pie

This sweet potato pie is worth the extra time it takes to make, with the delicious streusel topping and the gingersnap crust.

  • prep time 40 min
  • total time 6 hr 50 min
  • ingredients 23
  • servings 8

Ingredients

Sweet Potato Filling

2
large sweet potatoes
2/3
cup brown sugar, packed
1/2
cup granulated sugar
2
tablespoons all-purpose flour
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1/8
teaspoon ground allspice
1/8
teaspoon ground cloves
1/8
teaspoon ground ginger
2
tablespoons dark molasses
3
large eggs
1
cup whipping cream

Cranberry-Pecan Streusel

1/3
cup sweetened dried cranberries
1/3
cup hot water
1/4
cup all-purpose flour
1/4
cup firmly packed dark brown sugar
2
tablespoons butter, melted
3/4
cup pecans, coarsely chopped

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
cup crushed gingersnaps (about 20)
1/2
cup pecans, coarsely ground
1/4
cup powdered sugar
2
tablespoons butter, melted
  • 1 Heat oven to 400°F. Wash and pierce sweet potatoes. Place on rimmed baking sheet. Bake 1 hour to 1 hour 10 minutes. Remove from oven and let cool to room temperature, about 1 hour. Cut lengthwise in half; scoop out inside; discard skins. Mash sweet potatoes until no lumps remain.
  • 2 Combine dried cranberries and hot water. Set aside until ready to put into the streusel.
  • 3 Turn oven temperature down to 350°F.
  • 4 Unroll and place crust into ungreased deep-dish 9-inch glass pie plate. Crimp edges. Combine remaining crust ingredients. Press in bottom and about 1/2 inch up side of pie crust. Bake 10 minutes. Remove from oven and let cool completely on cooling rack, about 30 minutes.
  • 5 Beat all filling ingredients except molasses, eggs, cream and sweet potatoes together in large bowl with whisk. Beat in 1 1/2 cups mashed sweet potatoes, molasses and eggs. Beat in cream. Pour mixture into cooled crust. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake about 40 minutes or until filling is set around edges.
  • 6 Drain cranberries. Stir in remaining streusel ingredients. Gently sprinkle streusel around edge of crust. Bake for an additional 20 minutes or until set.
  • 7 Remove from oven and let cool completely on cooling rack, about 3 hours.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    730
    (
    Calories from Fat
    330),
    % Daily Value
    Total Fat
    36g
    36%
    (Saturated Fat
    14g,
    14%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    130mg
    130%;
    Sodium
    480mg
    480%;
    Total Carbohydrate
    91g
    91%
    (Dietary Fiber
    4g
    4%
      Sugars
    56g
    56%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    200%;
    Vitamin C
    8%;
    Calcium
    10%;
    Iron
    10%;
    Exchanges:
    2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
    Carbohydrate Choices:
    6
    *Percent Daily Values are based on a 2,000 calorie diet.
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