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Rainbow Sweet Potato Pie Recipe

To make the rainbow sweet potato pie you will need:
Course Dessert
Cuisine American
Keyword sweet potato pie, Thanksgiving pie
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 people
Calories 310 kcal


  • 8 Mini 4” tart pans
  • 1 Pastry bag
  • 1 French Tip decorating tip
  • 4 Gel food colors, I used hot pink, yellow, and blue

To make the ginger spice cookie crust you will need - Makes 6 Mini 4” tarts:

  • 2 cups all purpose flour sifted
  • 1/2 cup brown sugar
  • 1/2 cup butter melted
  • 1/4 cup unsulphured molasses
  • 1/2 tsp cinnamon
  • 1/4 ground ginger
  • 1/2 tsp vanilla extract
  • 1 egg


  1. In the bowl of a stand mixer, fitted with the paddle attachment, add butter, brown sugar, molasses, vanilla extract and egg and mix on medium speed until well combined. Add in half of the flour and mix until combined, then add the rest of the flour, cinnamon and ginger. Continue to mix on medium speed until the dough begins to form and starts to pull away from the sides of the bowl.
  2. Wrap dough in plastic wrap and shape into a disc. Refrigerate for at least one hour before rolling out. If you’re a late night baker like I am, this is the perfect stopping point if you need to break up your baking into a couple of days.
  3. Once dough has chilled, preheat your oven to 350 degrees F. Next, lightly flour your rolling surface and, working with half of your dough, roll out to ¼” thickness. Carefully place the dough over your tart pan and gently press down to form your shell. You can fill any tears with additional dough. Continue with the rest of your tart pans. Don’t worry if they’re not perfect, you’ll be filling the shells and no one will even notice.
  4. Bake your tart shells at 350 degrees F for 10-12 minutes. Allow your shells to cool for 2-3 minutes before removing from the tart pans. Move to a wire rack and allow to cool completely before filling.
Nutrition Facts
Rainbow Sweet Potato Pie Recipe
Amount Per Serving
Calories 310
* Percent Daily Values are based on a 2000 calorie diet.