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Harvest Pie

 3 Ratings
2 Comments
  • Prep Time 40 min
  • Total Time 6 hr 50 min
  • 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.

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

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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
730
Calories from Fat
330
% Daily Value
Total Fat
36g
56%
Saturated Fat
14g
69%
Trans Fat
1/2g
Cholesterol
130mg
44%
Sodium
480mg
20%
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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