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Harvest Pie

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Harvest Pie
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  • Prep 40 min
  • Total 6 hr 50 min
  • Ingredients 23
  • Servings 8
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This sweet potato pie is worth the extra time it takes to make, with the delicious streusel topping and the gingersnap crust.
By Pillsbury Kitchens
Updated Oct 4, 2011

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

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Sweet potatoes with darker-colored skins are generally more moist and flavorful than the lighter ones.

Nutrition Information

730 Calories, 36g Total Fat, 8g Protein, 91g Total Carbohydrate, 56g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
730
Calories from Fat
330
Total Fat
36g
56%
Saturated Fat
14g
69%
Trans Fat
1/2g
Cholesterol
130mg
44%
Sodium
480mg
20%
Potassium
490mg
14%
Total Carbohydrate
91g
30%
Dietary Fiber
4g
18%
Sugars
56g
Protein
8g
% Daily Value*:
Vitamin A
200%
200%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
10%
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 Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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