- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: dessert
- Method: baked
- Cuisine: pie
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: dessert
- Method: baked
- Cuisine: pie
Ingredients
- 1 unbaked 9 inch pie crust (homemade or store bought!)
- 2 cups (15 ounces) sweet potato puree*
- 2 eggs, room temperature
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 can evaporated milk (12 oz.)
for the streusel
- 4 tablespoon unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/3 cup slivered almonds
- 1 teaspoon cinnamon
- 1 teaspoon ginger
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl whisk together the sweet potato puree, eggs, brown sugar, spices and salt until homogenous. Shake the can of evaporated milk before opening and slowly pour into the sweet potato mixture as you whisk. Mix until combined.
- Pour the sweet potato filling into prepared pie crust and cook for 35 minutes or until set (the pie won’t wiggle in the middle when jostled).
- While the pie is baking, prepare the streusel topping. You will put it on when the pie is set enough to hold the weight of the streusel. To make the streusel combine all the ingredients in a large bowl, using a fork or pastry cutter to cut everything together until the mixture starts to clump up and hold its shape.
- Take the pie out of the oven and sprinkle the streusel on top, spreading to the edge. Place the pie back in the oven and continue to bake for another 15 minutes, or until the the streusel is a light golden brown. Remove from the oven and allow to cool completely before serving!
Keywords: easy, quick, the best, thanksgiving, fall, quick and easy
Notes
*Don’t have sweet potato puree? You can always use pumpkin!
