Harvest Pie

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

Provided by: Pillsbury Kitchens

Categories: Dessert

Time: 410 min

Yield: 8 servings

Number Of Ingredients: 23

Reviews:

Ingredients:

Prep Time

11 mins

Cook Time

2:14 hours

Total Time

0:17 hours

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
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
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Steps:
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.
Combine dried cranberries and hot water. Set aside until ready to put into the streusel.
Turn oven temperature down to 350°F.
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.
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.
Drain cranberries. Stir in remaining streusel ingredients. Gently sprinkle streusel around edge of crust. Bake for an additional 20 minutes or until set.
Remove from oven and let cool completely on cooling rack, about 3 hours.