Sweet Potato Gingersnap Pie with Marshmallow Whip

Gingersnap Crust

• Preheat oven to 350°F. Line a baking sheet with foil.
• Combine gingersnap crumbs, brown sugar, melted butter and 1/4 teaspoon kosher salt in a large bowl. Mix until combined. Spoon the crumbs into a 10-inch or 11-inch tart pan with a removable bottom and spread out into an even layer. Use a metal measuring cup to press the mixture firmly into the bottom and up the sides.
• Place tart pan on the prepared sheet pan and bake 8-10 minutes, or until fragrant and set. Cool completely.

Sweet Potato Filling

• Whisk together sweet potato puree, brown sugar, sour cream, milk, salt, cinnamon and ginger in a medium bowl until smooth. Whisk in eggs, one at a time, until smooth and combined.
• Pour into prepared crust and use an offset spatula to spread smooth. Bake 25-30 minutes, or until the center is set and the edges are starting to brown. Cool on a wire rack, then refrigerate until chilled, at least 2 hours.

Marshmallow Whip Topping and Finishing Tart

• Place cream, marshmallow fluff and powdered sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat until medium peaks form, 3-4 minutes.
• Transfer to a pastry bag fitted with a large star tip and pipe the marshmallow whip in dollops around the edge of the tart. Serve.