Sweet Potato Pie with Gingersnap Crust

The holidays are over....sigh. But luckily I still have a little leftover pie in the fridge. I wish it wouldn't go away. I keep taking only one bite periodically throughout the day, hoping it'll last a little longer. I'm usually on dessert duty for Thanksgiving and Christmas and the last couple of years I've changed up my pumpkin pie recipe a bit. It's not THAT original...I use the old trusted recipe off the One Pie can - but with a few substitutions that I think make all the difference: sweet potatoes instead of the canned stuff and gingersnap cookie crust instead of the standard.

Pie
1 3/4 cups roasted sweet potato (about 2 big ones)
1 tbsp cornstarch
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmet
1/2 tsp salt
1/2 tbsp melted butter
1 12oz can evaporated milk
1 cup sugar
1/8 cup molasses
2 eggs, beaten

Gingersnap Crust
1 1/4 cup ground gingersnap cookies
1 tbsp brown sugar
1 tsp ground ginger
4 tbsp butter, melted


1. Preheat oven to 350.

2. Pulse the crust ingredients in a food processor until well combined. Pour into a pie dish and press down so that crust is firm, covers the bottom and the sides of the dish. Bake for 15 minutes and let cool.

3. In a mixer or large bowl, whisk sweet potato, eggs, butter, molasses, and milk. In a separate bowl, combine sugar, cornstarch, salt, cinnamon, ginger, and nutmeg. Add to sweet potato mixture and whisk until combined.

4. Once crust has cooled, pour in the pie mixture and bake for about 50 minutes or until the pie is set.