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Sweet Potato Pie with Easy Ginger Cookie Crust

Sometimes I want to make a pie, but I don’t feel like making a pie crust. Just thinking about rolling out dough exhausts me. That is when I either tell my daughter that if she will make pie dough I will make her a pie or make a cheater pie crust with gluten-free cookies. Though I have been know to skip the crust all together and just cook the filling in a pie dish.
Sweet Potato Pie with Ginger Cookie Crust (640x408)

Pie Shell ingredients:

2 cups finely ground gluten-free ginger cookies (~8 oz. of cookies)
3 tablespoons butter, melted


Grind cookies. I do it with an antique potato masher, but a food processor will yield a finer crumb. Stir butter into cookie crumbs.

Press cookie crumbs into a pie shell. Bake at 350o for 5 minutes.
Ginger Cookie Pie Crust Recipe gluten-free (640x477)

Sweet Potato Filling Ingredients:

1 3/4 cups or 1 – 15 oz. can of pureed sweet potatoes
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 eggs, slightly beaten
1 cup evaporated milk


In a medium bowl, thoroughly combine sweet potato, sugar and spices.

In a small bowl, beat eggs. Add to the sweet potato mixture.

Slowly add  evaporated milk to sweet potato mixture.

Pour mixture into a pie shell. Bake at 425o for 15 minutes, then turn down the heat to 350o and bake for 40 – 50 minutes or until an inserted knife comes out clean.
Sweet Potato Pie Recipe (640x355)
Is there something that you don’t enjoy making? Have you found a way to cheat?

This post is linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.

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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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