Sweet Potato or Pumpkin Pie
Indulge in the warm, comforting flavors of fall with this Sweet Potato or Pumpkin Pie, a versatile dessert that brings together creamy purées, aromatic spices, and a buttery pie crust for the perfect seasonal treat. Whether you prefer the earthy sweetness of sweet potatoes or the iconic taste of pumpkin, this recipe highlights the best of both worlds with a lusciously smooth filling infused with cinnamon, ginger, nutmeg, and a hint of vanilla. Topped with optional whipped cream, this pie is a show-stopping dessert that's just as ideal for Thanksgiving as it is for cozy evenings at home. Easy to prepare with either fresh or canned purée, this pie comes together in just 20 minutes of prep time and bakes to golden perfection in one hour. Perfectly spiced and utterly decadent, this pie is sure to become your new holiday favorite!
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Recipe Information
Ingredients
- 2 cups Sweet potato or pumpkin purée (fresh or canned)
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar (packed)
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.75 cups Evaporated milk
- 2 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoons Vanilla extract
- 1 piece Pie crust (store-bought or homemade, 9-inch)
- garnish Whipped cream (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C).
If using fresh sweet potatoes or pumpkin, cook, peel, and mash until smooth. If using canned purée, ensure it is plain and not sweetened or spiced.
In a large mixing bowl, combine the sweet potato or pumpkin purée, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix until well blended.
Beat the eggs in a small bowl, then add them to the mixture, stirring until fully incorporated.
Slowly stir in the evaporated milk, melted butter, and vanilla extract until the filling is smooth and creamy.
Roll out the pie crust (if not pre-rolled) and fit it into a 9-inch pie pan. Trim and crimp the edges as desired.
Pour the filling into the prepared pie crust, smoothing the top with a spatula.
Bake the pie in the preheated oven for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for an additional 45 minutes, or until a knife inserted into the center comes out clean.
Remove the pie from the oven and allow it to cool completely on a wire rack. The filling will firm up as it cools.
Serve chilled or at room temperature, with a dollop of whipped cream if desired.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 31.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
