I made a Homemade Sweet Potato Pie that’s silky, spiced with cinnamon and nutmeg and brightened with orange, and you need to keep scrolling because the result is shockingly simple and utterly brag-worthy.

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I am obsessed with this Homemade Sweet Potato Pie because it actually tastes like something real, not sugar pretending to be dessert. I love how the mashed sweet potato and ground cinnamon hit you up front, bright and honest.

And it’s not fussy, this Sweet Potato Pie Recipe Easy gets the job done when I want comfort that isn’t trying too hard. I adore the orange zest peeking through and that slightly caramelized edge that makes me grab forks before guests arrive.

Seriously, I’ll make this on repeat. No fluff.

Just deep, sweet, slightly spicy pie. Every single bite counts.

Ingredients

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Pie crust: flaky base that holds everything together, basically the comfy pie jacket.
Mashed sweet potato: creamy, naturally sweet heart of the pie, it’s comforting and filling.
Unsalted butter: adds richness and silk, makes the filling feel luxurious.
Granulated sugar: straight-up sweetness and structure, keeps it familiar and not weird.
Brown sugar: adds a molasses hint, warm and slightly caramel-y.
Plus, cozy vibes.
Eggs: bind everything, give the pie that custardy, sliceable texture you want.
Evaporated or whole milk: makes it silky and smooth, not too thin.
Vanilla extract: little perfume of warmth, it ties flavors together without yelling.
Orange zest: bright citrus pop, cuts sweetness and keeps it lively.
Cinnamon: classic warm spice, it’s homey and comforting in every bite.
Nutmeg: subtle nutty warmth, don’t overdo it — a whisper, not a shout.
Salt: boosts all the flavors, makes sweet stuff taste more real.

Ingredient Quantities

1 (9 inch) unbaked pie crust

2 cups mashed sweet potato (about 2 medium or 1 1/2 lb cooked and peeled)

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs, beaten slightly

1/2 cup evaporated milk or whole milk

1 teaspoon pure vanilla extract

1 teaspoon finely grated orange zest

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

How to Make this

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1. Preheat oven to 350°F and set the unbaked 9 inch pie crust in a pie dish, crimp edges and set aside while you make the filling.

2. In a large bowl beat the 2 cups mashed sweet potato with 1/2 cup softened unsalted butter until mostly smooth; small lumps are fine.

3. Stir in 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until well combined and slightly glossy.

4. Add 2 slightly beaten large eggs, mixing until incorporated, then pour in 1/2 cup evaporated milk or whole milk and 1 teaspoon pure vanilla extract, stirring until the mixture is smooth.

5. Fold in 1 teaspoon finely grated orange zest, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon salt; taste a tiny bit to check seasoning if you want.

6. Pour the filling into the prepared pie crust, smoothing the top with a spatula. Tap the pie dish gently on the counter to release air bubbles.

7. Place the pie on a middle oven rack and bake for about 45 to 55 minutes, until the center is mostly set but still has a slight jiggle. If the crust browns too fast cover the edges with foil.

8. To test doneness, insert a knife near the center; it should come out mostly clean with a little moist filling clinging to it.

9. Remove the pie from the oven and let it cool on a rack for at least 2 hours so the filling finishes setting. Serve at room temperature or chilled, with whipped cream if you like.

10. Leftovers keep covered in the fridge for 3 to 4 days. For cleaner slices warm slightly in the oven before serving.

Equipment Needed

1. 9-inch pie dish
2. Oven
3. Mixing bowl (large)
4. Electric mixer or sturdy whisk
5. Rubber spatula
6. Measuring cups and spoons
7. Knife and grater (for orange zest)
8. Cooling rack

FAQ

Q: Can I use canned sweet potatoes or pumpkin instead of fresh? Yes, you can use 1 15-oz can of mashed sweet potatoes or mashed pumpkin. Drain well and mash smooth so the filling isn’t watery. The texture will be slightly different but still tasty.

Q: My filling cracked on top, what went wrong? Cracks happen when the pie is overbaked or cooled too fast. Bake until the center is just set, it should still wobble a little. Let it cool slowly on the counter then chill in the fridge. Don’t open the oven right away or blast it with cold air.

Q: Can I make this ahead and freeze it? Yes. Bake the pie fully, cool completely, then wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before serving. You can also freeze unbaked assembled pies up to 1 month but thaw in fridge before baking.

Q: I don’t have evaporated milk, can I use regular milk or cream? Whole milk works fine, use the same amount. For a richer pie use light cream or half and half but reduce slightly if it's very heavy. Non dairy milks can work but may change flavor and texture a bit.

Q: How do I know when the pie is done? The edges should be set and the center should jiggle slightly when you gently shake the pan. An instant read thermometer in the center should read about 175 to 180 F. It will firm up more as it cools.

Q: Any tips for extra flavor or a smoother filling? Beat the mashed sweet potato with the butter and sugars until very smooth before adding eggs. A little extra vanilla or a pinch of ginger or cloves boosts flavor. For ultra smooth texture press the cooked sweet potato through a fine sieve or use a food mill.

Easy Sweet Potato Pie Recipe Substitutions and Variations

Sweet potato (2 cups mashed): use canned pure pumpkin or mashed butternut squash in same amount; if using canned pumpkin reduce added spice a little because canned can be earthier, but it works great.
Unsalted butter (1/2 cup): swap with 1/2 cup softened coconut oil or 1/2 cup melted and cooled butter-flavored vegetable shortening; if using coconut oil, expect a faint coconut note and keep it solid enough so crust still rolls out well.
Evaporated milk or whole milk (1/2 cup): replace with same amount of half-and-half or full-fat canned coconut milk; if using coconut milk, stir well and taste for sweetness since it can change flavor.
Eggs (2 large): use two 1/4 cup servings of silken tofu blended smooth or 1/2 cup applesauce for a slightly denser, custardy texture; if using applesauce reduce sugars a touch if you’re worried about extra sweetness.

Pro Tips

1. Roast the sweet potatoes instead of boiling them when you can — the flavor is so much deeper and less watery. Let them cool a bit then scoop, mash but don’t over work it, tiny lumps are fine and actually nice.
2. Warm the milk slightly before adding it to the eggs and butter so the filling mixes smoothly and you dont get little curdled bits.
3. If the crust starts to brown too fast, wrap the edges with foil or a pie shield after the first 20 minutes. Also, put the pie on a baking sheet to catch any drips so your oven stays clean.
4. Let the pie cool completely on a rack for at least two hours. It seems like forever but cutting it too soon makes it gooey and messy, warm it slightly before serving if you want cleaner slices.

Easy Sweet Potato Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made a Homemade Sweet Potato Pie that's silky, spiced with cinnamon and nutmeg and brightened with orange, and you need to keep scrolling because the result is shockingly simple and utterly brag-worthy.

Servings

servings

Calories

408

kcal

Equipment: 1. 9-inch pie dish
2. Oven
3. Mixing bowl (large)
4. Electric mixer or sturdy whisk
5. Rubber spatula
6. Measuring cups and spoons
7. Knife and grater (for orange zest)
8. Cooling rack

Ingredients

1 (9 inch) unbaked pie crust
2 cups mashed sweet potato (about 2 medium or 1 1/2 lb cooked and peeled)
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs, beaten slightly
1/2 cup evaporated milk or whole milk
1 teaspoon pure vanilla extract
1 teaspoon finely grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Directions

Preheat oven to 350°F and set the unbaked 9 inch pie crust in a pie dish, crimp edges and set aside while you make the filling.
In a large bowl beat the 2 cups mashed sweet potato with 1/2 cup softened unsalted butter until mostly smooth; small lumps are fine.
Stir in 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until well combined and slightly glossy.
Add 2 slightly beaten large eggs, mixing until incorporated, then pour in 1/2 cup evaporated milk or whole milk and 1 teaspoon pure vanilla extract, stirring until the mixture is smooth.
Fold in 1 teaspoon finely grated orange zest, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon salt; taste a tiny bit to check seasoning if you want.
Pour the filling into the prepared pie crust, smoothing the top with a spatula. Tap the pie dish gently on the counter to release air bubbles.
Place the pie on a middle oven rack and bake for about 45 to 55 minutes, until the center is mostly set but still has a slight jiggle. If the crust browns too fast cover the edges with foil.
To test doneness, insert a knife near the center; it should come out mostly clean with a little moist filling clinging to it.
Remove the pie from the oven and let it cool on a rack for at least 2 hours so the filling finishes setting. Serve at room temperature or chilled, with whipped cream if you like.
Leftovers keep covered in the fridge for 3 to 4 days. For cleaner slices warm slightly in the oven before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.