Gingersnap Crust

Preheat oven to 350°F. In bowl of food processor with steel blade, process 22 gingersnaps, to make 1-1/4 cups crumbs. Return measured crumbs to processor and thoroughly combine with 1/3 cup sugar and 1/3 cup melted butter. Turn crumb mixture into a 9-inch pie plate and press, firmly and evenly, onto bottom and up sides of pan. Bake at 375°F for 5 minutes, and remove. Reduce
oven temp to 350°F; set aside.


To prepare Filling, turn purée into large bowl. Add sugar, eggs, butter, salt, seasonings and vanilla; beat until well mixed. Fold in raisins. Pour mixture into prepared pie shell and bake at 350°F for 45 minutes or until set.

Serve warm, topped with whipped cream or butter pecan ice cream.

If canned sweet potato purée is unavailable, drain and purée one 15-ounce can sweet potato chunks in food processor or peel and cut 1 pound sweet potatoes (about 4 medium) into 1-inch cubes. Combine with 4 cups of water in 4-quart saucepan. Cover and cook over medium heat for 20 minutes or until very soft; drain. Turn into blender or food processor and process until smooth. Use about 2 cups for filling.


Gingersnap Crust

  • 22 Gingersnaps (1-1/4 cups crumbs)
  • 1 Cup sugar
  • 1 Cup melted butter



  • 1 Can (15 ounces) sweet potato purée*
  • 1 Cup sugar
  • 3 eggs, beaten
  • 6 Tablespoons (3/4 stick) butter, softened
  • 1 Teaspoon salt
  • 1 teaspoons ground cinnamon
  • 1 Teaspoon ground nutmeg
  • 1 Teaspoon vanilla extract
  • 1 Cup California raisins

Nutrition Facts Per Serving

Calories 560 (Calories from Fat 34%); Total Fat 21 ( Saturated Fat 12; Trans Fat 0; ); Cholesterol 125; Sodium 330; Potassium 227; Total Carbohydrate 91; Dietary Fiber 2; Sugars 41; Protein 4; Calcium 33; Iron 2;

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Raisins are fat and cholesterol free.