Harvest Pie

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

Ingredients

Sweet Potato Filling

2 large sweet potatoes

2/3 cup (150 mL) brown sugar, packed

1/2 cup (125 mL) granulated sugar

2 tbsp (30 mL) all-purpose flour

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) ground cinnamon

1/8 tsp (0.5 mL) ground allspice

1/8 tsp (0.5 mL) ground cloves

1/8 tsp (0.5 mL) ground ginger

2 tbsp (30 mL) dark molasses

3 large eggs

1 cup (250 mL) whipping cream

Cranberry-Pecan Streusel

1/3 cup (75 mL) sweetened dried cranberries

1/3 cup (75 mL) hot water

1/4 cup (50 mL) all-purpose flour

1/4 cup (50 mL) firmly packed dark brown sugar

2 tbsp (30 mL) butter, melted

3/4 cup (175 mL) pecans coarsely chopped

Crust

1/2 pkg (one crust) Pillsbury* Refrigerated Pie Crust, softened as directed on box

1 cup (250 mL) crushed gingersnaps (about 20)

1/2 cup (125 mL) pecans, coarsely ground

1/4 cup (50 mL) icing sugar

2 tbsp (30 mL) butter, melted

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1

Heat oven to 400ºF. 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 350ºF.
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.