2 cups gingersnap crumbs
⅓ cup butter , melted
29 oz sweet potatoes, drained and mashed
1 ¼ cup evaporated milk
¾ cup brown sugar, firmly packed
3 large eggs, beaten
1 ¼ tsp ground cinnamon
1 tsp allspice
⅔ cup gingersnaps, coarsely crushed
⅓ cup brown sugar, firmly packed
3 tbsp all purpose flour
2 tbsp butter, cut up
sweetened whipping cream, for garnish
Combine 2 cups gingersnap crumbs and ⅓ cup melted butter; stir well.
Firmly press crumb mixture over bottom and up sides of a 9 ½-inch deep dish pie plate.
Bake 350 degrees F for 6 to 8 minutes.
Cool completely.
Stir together sweet potatoes and next five ingredients; pour into prepared crust.
Bake at 350 degrees F for 20 minutes.
Combine ⅔ cup crushed gingersnaps, ⅓ cup. brown sugar, and flour; cut in 2 tbsp butter with a pastry blender until mixture is crumbly.
Sprinkle streusel over pie and bake 15 minutes more.
Cover pie with reynolds wrap and bake 25 minutes more or until set.
Cool completely and garnish with cream sprinkled with nutmeg
Sugar: 45g
:
Calcium: 208mg
Calories: 544kcal
Carbohydrates: 86g
Cholesterol: 81mg
Fat: 19g
Fiber: 4g
Iron: 4mg
Potassium: 663mg
Protein: 9g
Saturated Fat: 6g
Sodium: 445mg
Vitamin A: 15240IU
Vitamin C: 3mg
