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Pumpkin Sweet Potato Pie

If you love pumpkin pie and sweet potato pie, get ready for this delicious pumpkin sweet potato pie! It has a buttery pie crust, and the sweet, silky filling is made with pumpkin puree, sweet potatoes, creamy condensed milk, and cozy spices. The perfect dessert for fall and Thanksgiving!

No holiday dessert table is complete without lemon pie, creamy chocolate pie, and sawdust pie.

slice of pumpkin sweet potato pie with spices.

Pumpkin and sweet potato pie

You’ve probably had pumpkin pie and sweet potato pie before, but have you tried pumpkin sweet potato pie?

Pumpkin and sweet potatoes are autumn staples, and it makes sense that we can combine them in a delicious and sweet pie!

It’s the ultimate crossover of the two fall favorites!

Pumpkin and sweet potato pie is similar to pumpkin pie, but there are subtle differences in texture and flavor.

The pie is creamy, not too sweet, loaded with warm, cozy fall spices, and super easy to make.

After cooking the sweet potatoes, it takes mere minutes to mix the filling and pop the pie into the oven.

If you’re a pie person, try some of our other favorites like key lime pie, pecan pie, and canned peach pie.

Reasons to love pumpkin sweet potato pie
  • Rich, silky filling: Pumpkin sweet potato pie has the most amazing texture. It’s smooth and rich but also sturdy from the sweet potatoes and eggs in the filling.
  • Delicious fall flavors: We’re seasoning the pie filling with cinnamon, ginger, and cloves to make it taste just like you’d expect a Thanksgiving pie to taste. The spices are well balanced – not too much, but just enough.
  • Easy recipe: I will walk you through the whole process of making homemade pie, from blind baking the crust to mixing the filling and baking the pie to perfection.
pumpkin sweet potato pie ingredients.
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Ingredients

From the flaky pie crust to the creamy filling, sweet potato and pumpkin pie is just screaming all of my favorite things about fall. All ingredient measurements are included in the recipe card below.

  • Pie crust: Every delicious pie starts with a great crust! I always make pies with my homemade 3-ingredient pie crust, but the recipe can be made with a refrigerated pie crust as well.
  • Canned pumpkin: 1 cup of pumpkin puree goes into our filling. Make sure to buy pure pumpkin puree rather than canned pumpkin pie filling. Use leftover pumpkin to make pumpkin pie cookies or pumpkin pancakes.
  • Sweet potato: A large sweet potato is the other main ingredient. We’ll roast it to bring out the perfect flavor and texture.
  • Sweetened condensed milk adds sweetness and creates a rich, luscious texture.
  • Eggs help the pie filling to firm up while baking. Take the eggs out of the fridge to warm up prior to baking.
  • All-purpose flour is added to help the filling set.
  • Spices: For the best warming fall flavor, the pie needs a bit of cinnamon, ginger, and clove. A pinch of salt will elevate these flavors.
  • Salt helps to balance the sweetness and amplify the aroma of the spices.
  • Vanilla extract: A splash of vanilla really brings out all of the fantastic flavors in this pie.
  • Egg wash (optional): An egg and a splash of water create an egg wash we’ll use to brush the pie crust.
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How to prepare sweet potatoes for pie

Before baking the pie, we need to prepare the sweet potato.

There are three basic methods to cook sweet potatoes for pies: baking, microwaving, or boiling.

I prefer baking because it brings out the best taste, but microwaving is a close second.

I’m not a fan of boiling because the sweet potatoes tend to taste bland, and the finished puree has a wetter texture.

How to bake sweet potatoes

  1. Preheat your oven to 425°F / 220°C / gas mark 7. Line a rimmed baking sheet with aluminum foil.
  2. Wash and scrub the sweet potatoes, then prick them with a fork.
  3. Bake the sweet potato for 45 to 60 minutes, until the flesh is tender when pierced with a fork.

How to microwave sweet potatoes

  1. Wash and scrub the sweet potato, then pierce it all over with a fork.
  2. Place the sweet potato on a microwave-safe plate and microwave on high for 5 minutes.
  3. Check for tenderness.
  4. Depending on the sizes, you may need to cook the sweet potato longer. Continue to cook at 1-minute intervals until you reach the desired consistency.

Peel and chop

  1. Once cool enough to handle, peel the cooked sweet potato and cut it into chunks.
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How to make pumpkin sweet potato pie

Once you have your sweet potato mash, the rest of the recipe comes together simply. Let’s go over each step!

1. Prebake the pie crust

  1. Prepare the crust. Roll out the crust and place it on your pie plate. Trim and crimp the edges as desired.
  2. Par-bake crust. Line the pie crust with a piece of parchment paper and a piece of tin foil. Fill with pie weights. Pre-bake the crust for 10 minutes.
  3. Apply egg wash. Remove the pie weights, tin foil, and parchment paper. Mix together the egg and milk. Liberally brush the crust’s bottom, sides, and edges with egg wash. Bake for another 10 minutes.

2. Make the pie

  1. Mash sweet potato and pumpkin. Place the sweet potato chunks and pumpkin into a large mixing bowl and puree with a stick blender.
  2. Make the filling. Mix the condensed milk, eggs, flour, and spices to the mixing bowls with the mashed sweet potato and pumpkin until.
  3. Bake. Pour the filling into the prepared pie crust and bake for 45 to 55 minutes.
  4. Cool. Remove the pie from the oven and let it cool in the pan until room temperature. Chill for 3 to 4 hours or overnight.

3. Decorate (optional)

  1. Beat cream. Whip the cold cream and powdered sugar until stiff peaks form.
  2. Garnish. Pair a circle of dots onto the pie using a pastry bag and a large round piping tip. Then, run a spoon through the cream dots towards the center to create a flower design. Sprinkle a little cinnamon into the center. Enjoy!
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Recipe tips

  • Measure the pumpkin and sweet potato: You want 1 cup pumpkin (not the whole can!) and 1 cup sweet potato mash (from 1 large sweet potato). Adding too much or too little can keep the filling from setting properly. Use a liquid measuring cup to measure the sweet potato after you have mashed it.
  • Let the sweet potato cool down before mixing the filling. Otherwise, the heat of the sweet potato can scramble the eggs.
  • Make the filling extra smooth: Small chunks of sweet potato are perfectly fine, but you can strain the mixture through a fine mesh sieve to remove them for a super smooth, silky pie.
  • Blind baking the crust is important to avoid a soggy, wet bottom on your pie. Use ceramic pie weights or a bag of dried beans to hold the crust down while blind baking. Otherwise, the crust will puff up.
  • Bake the pie in the center rack of the oven to ensure even cooking.
  • Protect the pie edges from browning with a pie shield: If your crust starts to brown too much, cover the edges with a pie shield or a strip of tin foil so they don’t burn.
  • How to tell when the pie is done: When the pie is done, you should be able to wiggle the pie plate, and the center of the pie will only jiggle very slightly.
top shot of a pie plate with sweet potato and pumpkin recipe.
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Topping ideas

Here are a few ideas to top and dress up your pumpkin sweet potato pie:

  • Whipped cream topping: Sweetened whipped cream and pie are a heavenly combo! To make it, whip 2 cups of heavy whipped cream in a chilled bowl until soft peaks form. Then add 2 tbsp granulated sugar and 1 tsp pure vanilla extract. Continue whipping until the peaks are just stiff. Spread onto the pie. Refrigerate until ready to serve. See the instructions above to create the flower design you see in the photos.
  • Cool Whip: Top the pie with Cool Whip instead of whipped cream to save time. Thaw it in the refrigerator overnight before using it.
  • Marshmallow topping: If you’re a fan of marshmallows, cover the baked pie with mini marshmallows, place under the broiler, and melt. Watch carefully so the marshmallows don’t burn. You can also use this marshmallow meringue topping from my evaporated milk sweet potato pie.
  • Nuts: Chopped pecans or walnuts make a great addition to the above toppings.
a fork taking of a piece from a slice of potato and pumpkin pie.
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Serving suggestions

This pie recipe is the perfect Thanksgiving dessert! I like to serve it with a dollop of fresh whipped cream and a cup of hot tea or coffee.

A slice also tastes delicious drizzled with caramel sauce and candied pecans.

This pie is great with cherry yum yum and pumpkin cheesecake on a holiday dessert spread.

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Make-ahead

This is a lovely pie to make ahead of busy holidays because it will store well for a couple of days.

To save time, cook the sweet potatoes up to 2 days in advance and bake the pie 1 to 2 days before you need it.

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Storage instructions

How to store pumpkin sweet potato pie

For best results, let your pie cool completely (but not more than 2 hours) before preparing it for storage.

Then, cover it loosely with plastic wrap and slide it into the fridge. The pie will stay fresh and yummy for up to 4 days.

Freeze sweet potato pumpkin pie

  • Freeze: Let the pie completely, then wrap it in several layers of plastic wrap. I also like to add a layer of heavy-duty foil before placing it in the freezer. You can freeze the pie for up to 2 months.
  • Tip: I recommend freezing the pie in a disposable aluminum pie pan for several reasons. For one, you can continue using your favorite pie dish. Second, disposable pie plates are thinner, so your pie will freeze faster, which prevents large ice crystals from forming.
  • Thaw: I suggest slowly defrosting the pie in the fridge overnight before serving. Thawing at room temperature can cause weeping and make the crust soggy.
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FAQ

Can I make the recipe with canned yams?

You could, but I don’t recommend it. The texture and flavor of the pie will change because canned yams are typically sweetened.

Should I use canned or fresh pumpkin?

While you can prepare the pie with freshly cooked, pureed pumpkin and canned pumpkin, I prefer canned pumpkin.

For one, it simplifies the recipe. Cooking pumpkin will add to the prep time.

Canned pumpkin also creates the perfect consistency every time. Fresh pumpkin puree contains more water and can make the filling.

If you want to use fresh pumpkin puree, blot it well to remove as much of the excess liquid as possible.

How do you avoid cracks in sweet potato pumpkin pie?

Cracks on the top of pumpkin sweet potato pie usually happen because the pie was cooked too long.

Follow the recommended baking time and you should have a crack-free pumpkin pie.

However, if you do get a crack or two, don’t worry. Just cover those cracks with whipped cream and enjoy!

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More Thanksgiving pies

Homemade pies are such a great dessert and perfect for any occasion. Whether it’s a holiday, potluck, or family get-together. Here are a few more pie recipes to try that everyone will love.

Did you enjoy this recipe? Give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment! Appreciate it so much, thank you!

If you had any issues, I’d appreciate the chance to help you troubleshoot before you rate.

sweet potato pumpkin pie.

Pumpkin Sweet Potato Pie Recipe

Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Additional Time: 4 hours
Total Time: 5 hours 5 minutes

If you love pumpkin pie and sweet potato pie, get ready for this delicious pumpkin sweet potato pie! It has a buttery pie crust, and the sweet, silky filling is made with pumpkin puree, sweet potatoes, creamy condensed milk, and cozy spices. The perfect dessert for fall and Thanksgiving!

Ingredients

Sweet Potato Mash

  • 1 large, orange-fleshed sweet potato

Pie

  • refrigerated pie crust or a deep 9-in pie shell (store-bought or homemade)
  • 1 cup / 250 g / 9 oz canned pumpkin puree
  • 1 can (14 oz /400 g) sweetened condensed milk
  • 3 large eggs
  • 1/4 cup / 30 g / 1 oz all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground clove

Egg Wash

  • 1 egg
  • 1 tbsp milk

Topping (optional)

  • 1 cup / 240 ml / 8 fl oz heavy whipped cream, cold
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions

Cook sweet potato

  1. Preheat oven. Preheat your oven to 425°F / 220°C / gas mark 7. Line a rimmed baking sheet with aluminum foil.
  2. Prep sweet potato. Wash and scrub the sweet potatoes, then prick them with a fork.
  3. Roast. Bake the sweet potato for 45 to 60minutes, until the flesh is tender when pierced with a fork.
  4. Peel. Once cool enough to handle, peel the cooked sweet potato and cut it into chunks.

Prebake the pie crust

  1. Preheat the oven. Adjust a rack in the center of the oven and preheat to 350°F / 180°C /gas mark 4.
  2. Prepare the crust. Roll out the crust and place it on your pie plate. Trim and crimp the edges as desired. Refrigerate for 20 minutes while you make the filling. Skip this step if using a pre-made crust in a disposable pie tin.
  3. Par-bake crust. Line the pie crust with a piece of parchment paper and a piece of tinfoil. Fill with pie weights or dried beans, evenly distributing them around the pie dish. You need 2 standard sets of pie weights. Pre-bake the crust for 10 minutes.
  4. Apply egg wash. Remove the pie weights, tin foil, and parchment paper. Mix together the egg and milk. Liberally brush the crust's bottom, sides, and edges with egg wash. Bake for another 10 minutes.

Make the pie

  1. Mash sweet potato and pumpkin. Place the sweet potato chunks and pumpkin into a large mixing bowl and puree with a stick blender. Alternatively, mash them in a food processor or blender.
  2. Make the filling. Add the condensed milk, eggs, flour, and spices to the mixing bowls with the mashed sweet potato and pumpkin. Mix until everything is well combined and smooth.
  3. Bake. Pour the filling into the prepared pie crust and bake for 45 to 55minutes. After 20 minutes, cover the crust with a pie shield or use foil to make one. This prevents the crust from burning or browning too much. The pie is ready when the edges are set and the center is still slightly wobbly.
  4. Cool. Remove the pie from the oven and let it cool in the pan until room temperature. Chill for 3 to 4 hours or overnight.

Decorate (optional)

  1. Beat cream. Whip the cold cream and powdered sugar until stiff peaks form.
  2. Garnish. Pair a circle of dots onto the pie using a pastry bag and a large round piping tip. Then, run a spoon through the cream dots towards the center to create a flower design. Sprinkle a little cinnamon into the center. Enjoy!
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 200Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 57mgSodium: 187mgCarbohydrates: 28gFiber: 3gSugar: 8gProtein: 5g

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