Gingerbread Sweet Potato Pie: A Festive Twist on a Classic

This Gingerbread Sweet Potato Pie combines two holiday favorites into one decadent dessert. Featuring a creamy, spiced sweet potato filling nestled in a crisp gingerbread crust, this pie is the perfect blend of warm spices and seasonal flavors. Sweet potatoes bring their natural sweetness and velvety texture, while the gingerbread crust adds a rich, molasses-infused base that elevates the pie to new heights.

Ideal for Thanksgiving, Christmas, or any cozy winter evening, this pie is as beautiful to present as it is delicious to eat. Each bite is a harmonious mix of creamy filling, bold spices, and crispy crust that will leave your guests asking for the recipe.

---

Ingredients

For the Gingerbread Crust:

Ingredient	Quantity
All-purpose flour	1 1/4 cups
Brown sugar	2 tablespoons
Ground ginger	1 teaspoon
Ground cinnamon	1/2 teaspoon
Ground cloves	1/4 teaspoon
Salt	1/4 teaspoon
Cold unsalted butter	1/2 cup (1 stick), cubed
Molasses	2 tablespoons
Ice water	2-3 tablespoons

For the Sweet Potato Filling:

Ingredient	Quantity
Sweet potatoes	2 large (about 1 1/2 pounds), peeled and cubed
Brown sugar	3/4 cup
Granulated sugar	1/4 cup
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Ground ginger	1/4 teaspoon
Ground cloves	1/4 teaspoon
Salt	1/2 teaspoon
Unsalted butter	4 tablespoons, melted
Evaporated milk	1/2 cup
Large eggs	2, room temperature
Vanilla extract	1 teaspoon

---

Equipment Needed

• 9-inch pie pan
• Mixing bowls (one large, one medium)
• Rolling pin
• Pastry cutter or fork
• Potato masher or electric mixer
• Aluminum foil or pie crust shield

---

Step-by-Step Instructions

Step 1: Prepare the Gingerbread Crust

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine the flour, brown sugar, ginger, cinnamon, cloves, and salt. Mix well.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the mixture until it resembles coarse crumbs.
4. Drizzle in the molasses and 2 tablespoons of ice water. Stir until the dough begins to come together. Add the remaining tablespoon of water if needed.
5. Turn the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and chill for at least 30 minutes.
6. Roll out the chilled dough into a circle large enough to fit a 9-inch pie pan. Gently press the dough into the pan, trimming any excess. Flute the edges as desired and set aside.

Step 2: Make the Sweet Potato Filling

1. Place the cubed sweet potatoes in a large saucepan. Cover with water and bring to a boil. Cook for 15-20 minutes, or until the sweet potatoes are tender. Drain and let cool slightly.
2. In a large mixing bowl, mash the sweet potatoes until smooth. You can also use an electric mixer for a creamier texture.
3. Add the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt to the mashed sweet potatoes. Mix until well combined.
4. Stir in the melted butter, evaporated milk, eggs, and vanilla extract. Mix until the filling is smooth and creamy.

Step 3: Assemble and Bake the Pie

1. Pour the sweet potato filling into the prepared gingerbread crust, spreading it out evenly with a spatula.
2. Bake in the preheated oven for 50-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil or a pie crust shield.
3. Remove the pie from the oven and let it cool completely at room temperature before slicing.

Step 4: Serve

1. Serve the pie as is, or top with a dollop of whipped cream or a sprinkle of crushed gingerbread cookies for an extra festive touch.

---

Tips and Variations

• Shortcut Crust: If you’re short on time, you can use a store-bought graham cracker crust or pre-made gingerbread dough.
• Extra Spice: For a bolder flavor, add a pinch of ground cardamom to the filling.
• Make It Vegan: Use a plant-based butter, non-dairy milk (such as coconut or almond milk), and a flaxseed egg substitute to make this pie vegan-friendly.
• Decorative Touch: Use cookie cutters to cut out shapes from leftover crust dough. Bake them separately and arrange them on top of the finished pie.

---

Serving Suggestions

This Gingerbread Sweet Potato Pie is a standout dessert on its own but pairs beautifully with a few accompaniments. A dollop of cinnamon or maple-spiced whipped cream enhances the warm flavors of the pie. For a crunchy twist, sprinkle the top with toasted pecans or crushed gingerbread cookies.

If you’re serving this pie for a special occasion, drizzle it with a thin layer of caramel sauce or a dusting of powdered sugar to elevate its presentation. Serve it with a warm beverage like spiced chai tea, coffee, or mulled cider for a complete holiday treat.

---

Pairings

The bold spices and rich filling of this pie pair wonderfully with a variety of drinks. A hot cup of coffee or a pumpkin-spiced latte complements the warm flavors beautifully. For something more decadent, try a glass of dessert wine like a Moscato or a spiced hot toddy.

Non-alcoholic options like hot apple cider or a chai tea latte echo the pie’s spices, creating a comforting and harmonious pairing.

---

Storage and Reheating

To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. For longer storage, wrap slices in plastic wrap and freeze in an airtight container for up to 2 months.

To reheat, place slices in the microwave for 30 seconds to 1 minute, or warm the entire pie in a 325°F (160°C) oven for 10-15 minutes.

---

Nutritional Information

Per Serving (based on 8 servings):

• Calories: 380 kcal
• Fat: 15g
• Carbohydrates: 58g
• Protein: 5g
• Allergens: Contains dairy and gluten.

Nutrition information is automatically calculated and should only be used as an approximation.

---

Conclusion

This Gingerbread Sweet Potato Pie is a delightful fusion of two holiday classics, combining the creamy sweetness of traditional sweet potato pie with the bold, spiced flavors of gingerbread. It’s the perfect dessert to bring warmth and cheer to your holiday table. Whether topped with whipped cream or served simply, this pie is guaranteed to impress your guests and become a seasonal favorite.

---