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Sweet-Potato Pie With Gingersnap Pecan Crust

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Epicurious
Related tags
brunch vegetarian thanksgiving southern
Nutrition per serving    (USDA % daily values)
CAL
488
FAT
62%
CHOL
50%
SOD
19%

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Ingredients for 8 servings

5 tablespoons unsalted butter, melted, plus additional for buttering pie plate

Flour for dusting

1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)

1/2 cup finely chopped pecans (2 ounces), toasted

2 tablespoons sugar

1/8 teaspoon salt

2 lb sweet potatoes (4 medium)

1/2 cup sugar

1/3 cup water

3 large eggs

1/2 teaspoon cinnamon

1/4 teaspoon salt

2/3 cup whole milk

1 tablespoon dark rum

1/2 teaspoon vanilla

Special equipment: a 10-inch glass or ceramic pie plate (6-cup capacity)

Accompaniments: lightly sweetened whipped cream and toasted pecans

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