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Sweet Potato Pie W/ Gingersnap Streusel




Source of Recipe


Internet


List of Ingredients




light pie pastry
2 cups sweet potatoes, canned & unsweetened, mashed
1/2 cup lowfat sweetened condensed milk
1 1/4 teaspoons ground cinnamon
1 teaspoon ground allspice
3 egg whites
1 egg yolk
1/3 cup gingersnap cookie crumbs
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1 1/2 tablespoons chilled butter, cut in small pieces





Recipe



Preheat oven to 400 oF. Prepare Light Pie Pastry. Combine sweet potatoes and next 5 ingredients in a bowl; stir with a whisk until well-blended. Pour into prepared pastry; bake at 400 for 30 minutes. Combine gingersnap crumbs, flour, and sugar in a bowl; cut in chilled butter with a fork until mixture is crumbly. Sprinkle gingersnap mixture over pie; bake at 400 for an additional 15 minutes or until filling is set (shield the edges of pastry with foil, if necessary). Cool completely on a wire rack. Note: 2 cups canned unsweetened pumpkin may be substituted for the sweet potatoes.