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Harvest Pie

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

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 (3) 2 Reviews
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  • Prep Time 40 min
  • Total Time 6 hr 50 min
  • 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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View Full Nutrition Information

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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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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