Ginger & Spice Sweet Potato Pie

Big, big flavor in this not-so-humble pie. Our Gingerbread Spice Blend brings big ginger flavor to the party along with cinnamon, cloves and allspice. Our Pure Maple Extractis a top seller--for good reason. It's a must for all your holiday baking. We love this pie as the finishing touch to a holiday meal. And it's not so shabby for breakfast (trust us on that one.)


1/3 cup butter, softened

1/2 cup sugar

2 large eggs, lightly beaten

3/4 cup evaporated milk

2 cups mashed, canned sweet potatoes

1 tsp Maple Extract

1 tsp Gingerbread Spice Blend

3 scrapes from a whole Nutmeg

1/4 Vanilla Bean Sea Salt

1 unbaked pastry shell (9 inches)



In a bowl, cream together the butter and sugar. Add the eggs, one at a time, mixing well after each addition. Add evaporated milk, sweet potatoes, Maple Extract, Gingerbread Spice, nutmeg and Vanilla Bean Sea Salt. Mix well. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool. Store in refrigerator.

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