Preparation:
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. |