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Harvest Pie

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

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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.

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

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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