Forget the same-old pumpkin routine. This is the pie your grandma would fight you for—and win. Roasted sweet potatoes, warm spices, a silky custard, and a flaky crust that snaps like a mic drop.
You bring this to a fall gathering, and suddenly you’re the person everyone asks for “the recipe.” Warning: compliments may reach dangerous levels.
Table of Contents
Feeling foggy, stuck, or emotionally off?
- • Trouble focusing or feeling scattered
- • Low energy or emotional drive
- • Feeling disconnected or stuck
These tools can help you reset, refocus, and reconnect:
- 🔋 Mitolyn
- Cellular energy & mitochondrial support
- 🌙 SleepLean
- Restful sleep & metabolic balance
- 💧 ProstaVive
- Prostate comfort & urinary support
Why You’ll Love This Recipe
This pie tastes like a cozy sweater and a bonfire had a baby. It’s deeply spiced with cinnamon, nutmeg, ginger, and a whisper of cardamom for a modern twist. The texture is velvety and rich without being heavy, so a second slice feels like a good decision.
The caramelized sweetness of roasted sweet potatoes beats canned pumpkin every day ending in “y.” And the best part? It’s make-ahead friendly, which means stress levels: low, bragging rights: high.
What You’ll Need (Ingredients)
- 1 9-inch pie crust (homemade or store-bought, blind-baked)
- 1 3/4 cups mashed roasted sweet potatoes (about 2 large sweet potatoes)
- 3/4 cup brown sugar (light or dark)
- 1/4 cup granulated sugar
- 3 large eggs, room temperature
- 3/4 cup evaporated milk (or half-and-half)
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom (optional but amazing)
- 1/4 teaspoon ground allspice (optional)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- Whipped cream for serving (optional… but is it?)
Cooking Instructions
- Roast the sweet potatoes: Preheat oven to 400°F (205°C). Pierce sweet potatoes with a fork, place on a baking sheet, and roast 45–60 minutes until very tender. Cool slightly, peel, and mash until smooth.
Measure out 1 3/4 cups.
- Blind-bake the crust: Reduce oven to 375°F (190°C). Fit crust into a 9-inch pie dish. Line with parchment and fill with pie weights or dried beans.
Bake 12–15 minutes, remove weights and parchment, and bake 5 more minutes until lightly golden. Cool 5–10 minutes.
- Warm the mash: For silky texture, add mashed sweet potatoes to a saucepan over low heat and stir 3–5 minutes to steam off excess moisture. This concentrates flavor—small step, huge payoff.
- Mix the filling: In a large bowl, whisk sweet potatoes, brown sugar, granulated sugar, salt, cinnamon, nutmeg, ginger, cardamom, and allspice until combined.
Whisk in melted butter, then eggs one at a time, then evaporated milk and vanilla. Mix until smooth, not frothy.
- Strain (optional but pro): For the most luxurious custard, push the filling through a fine mesh sieve. Your texture-obsessed future self says thanks.
- Fill and bake: Pour filling into the warm crust.
Bake at 375°F (190°C) for 45–55 minutes until the edges are set and the center wobbles slightly like Jell-O. If the crust browns too fast, tent the edges with foil.
- Cool properly: Let the pie cool on a rack at least 2 hours. The custard finishes setting as it cools.
Cutting early = regret.
- Serve: Top with lightly sweetened whipped cream and a sprinkle of cinnamon. Cue applause.
How to Store
- Room temperature: Up to 2 hours after baking and cooling.
- Refrigerator: Cover and chill for up to 4 days. The flavors deepen overnight—win.
- Freezer: Wrap tightly and freeze for up to 2 months.
Thaw overnight in the fridge. Refresh in a 300°F (150°C) oven for 10 minutes if you like it slightly warm.
- Make-ahead: Bake one day in advance. Whip cream fresh before serving for best texture, IMO.
Why This is Good for You
Sweet potatoes bring beta-carotene (hello, vitamin A) for eye health and immune support.
You also get fiber that helps keep blood sugar steadier than a typical sugar bomb. Spices like cinnamon and ginger offer antioxidants and may support metabolic health. And compared to some pies, this recipe leans on evaporated milk and butter in sane amounts—rich, but not reckless.
It’s dessert, not a multivitamin, but at least it’s pulling its weight.
Don’t Make These Errors
- Skipping the roast: Boiled sweet potatoes = watery filling. Roasting concentrates flavor and sweetness.
- Not blind-baking: Soggy bottoms are for sitcoms, not pies.
- Overbaking: If the center is firm in the oven, you went too far. Stop at the gentle jiggle.
- Hot filling, cold crust: Pour warm filling into a warm crust for even baking.
Ice-cold crust can cause uneven set.
- Using old spices: Stale spices taste like cardboard. Use fresh for full aroma. FYI, ground spices fade quickly—replace yearly.
- Skipping the salt: A pinch of salt = flavor amplifier.
Don’t fear it.
Alternatives
- Dairy-free: Use full-fat coconut milk instead of evaporated milk and vegan butter or refined coconut oil. Flavor stays lush with a subtle coconut note.
- No refined sugar: Swap brown and white sugar for 1/2 cup maple syrup + 1/4 cup coconut sugar. Reduce evaporated milk by 2 tablespoons to balance moisture.
- Crust swap: Graham cracker or gingersnap crust adds crunch and spice.
Blind-bake 8–10 minutes.
- Spice profile: Add 1/8 teaspoon clove for more warmth, or sub pumpkin spice for a one-jar solution. Cardamom is the secret flex.
- Bourbon boost: Stir in 1 tablespoon bourbon for a caramel-vanilla depth. Adults will nod knowingly.
- Mini pies: Use a muffin tin with crust rounds; bake 18–22 minutes.
Cute and dangerously snackable.
FAQ
Can I use canned sweet potato or yams?
Yes, but choose pure sweet potato puree with no added syrup. Drain any excess liquid and weigh out 1 3/4 cups. The flavor won’t be as roasty-caramelized as fresh, but it’s a solid shortcut.
☕ Transform Your Coffee Into a Wellness Ritual
Smarter caffeine habits, mindful routines, and fat-burning brew strategies.
🌞 Morning Routine — Burn More Fat
🧪 Science Behind Your Sip — Does Coffee Help?
How do I know when the pie is done?
The edges should be set while the center jiggles slightly when you nudge the pan.
An instant-read thermometer inserted near the center should read about 175–180°F (79–82°C). Pull it then—carryover heat will finish the job.
Do I need to peel the sweet potatoes before roasting?
Nope. Roast them whole, then peel once cooled enough to handle.
The skins slip off easily, and you avoid extra prep.
Can I make it gluten-free?
Absolutely. Use a gluten-free pie crust or a gingersnap/almond flour crumb crust. The filling is naturally gluten-free.
Why is my pie cracked on top?
Overbaking or baking at too high a temp can cause cracking.
Remove when it still has a slight wobble, and cool gradually away from drafts. A generous cloud of whipped cream is also an excellent “oops” cover.
Can I reduce the sugar?
Yes—drop total sugar by up to 25% without wrecking texture. The spices and sweet potatoes can carry the flavor.
Beyond that, the custard may lose balance.
What’s the best way to reheat slices?
Warm slices at 300°F (150°C) for 8–10 minutes. Microwaving works in a pinch (30–45 seconds), but the crust will soften. Your call.
Should I use fresh or ground spices?
Ground spices are convenient and consistent.
If using freshly ground nutmeg or cardamom, reduce slightly and taste—freshly ground packs more punch.
Can I make the filling ahead?
Yes. Mix and refrigerate up to 24 hours. Bring to room temp and whisk before pouring into the crust to ensure even baking.
The Bottom Line
This Sweet Potato Pie Fall Dessert Recipe with Spices is the upgrade your holiday table didn’t know it needed.
It’s cozy, complex, and wildly satisfying with minimal fuss. Make it once, and it’ll replace pumpkin pie in your family lore—sorry, not sorry. Serve chilled or slightly warm, add whipped cream, and enjoy your new signature dessert.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.