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Harvest Pie

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  • Prep 40 min
  • Total 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.
Created Sep 24, 2012
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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

Steps

  •  
    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.

Expert Tips

  • Tip 1
    Did You Know? : Sweet potatoes with darker-coloured skins are generally more moist and flavourful than the lighter ones.

Nutrition Information

No nutrition information available for this recipe
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