Easy Sweet Potato Pie with Gingersnap Streusel

Crust: 

2 cups gingersnap crumbs

1/3 cup butter. melted

Combine gingersnaps and butter, staring well to make sure coated with butter. 

Press into an upside of a 9 inch deep dish pie plate. 

Bake at 350° for 6 to 8 minutes. 

Cool

Filling:

1 (29 oz) can sweet potatoes drained and mashed. 

1 1/4 cups evaporated milk

3/4 cup firmly packed  brown sugar

3 large eggs

1 1/4 teaspoon ground cinnamon

1 teaspoon allspice

Pinch cardamom
pinch cloves

In the mixer, beat eggs. Add remaining ingredients and the beat  until combined

Pour into prepared pie crust and bake at 350° for 20 minutes. 

Topping:

2/3 c ginger snaps
handful walnuts

1/3 c packed brown sugar

3 tablespoons all-purpose flour

2 tablespoons butter cut in half
pinch cardamom and cloves

Combine ingredients in a food processor, cuts in butter beautifully.

Sprinkle streusel topping over pie and bake 15 more minutes. 

Cover with aluminum foil and bake an additional 25 minutes or until set, cool on wire rack. 

Garnish with whipped cream.