This Sweet Potato Pumpkin Pie is the perfect blend of cozy fall flavors, combining creamy pumpkin with naturally sweet potatoes for a velvety, custard-like filling. It's a comforting twist on a classic that feels both familiar and special at the same time.
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I grew up with either a Libby pumpkin pie or a store-bought pie every Thanksgiving. Both types were okay- but I never really got the hype, until now.
I recently shared my homemade chocolate pumpkin pie, pumpkin pie with sweetened condensed milk, and pumpkin pie cookies, and I just had to share this creamy pumpkin pie recipe with you, too.
Why This Recipe Works
- Balanced Flavor: The mix of pumpkin and sweet potato adds depth and natural sweetness.
- Creamy Texture: Heavy cream and eggs make the filling rich and custardy.
- Warm Spices: Cinnamon, nutmeg, and cloves give that nostalgic fall flavor.
- Holiday Worthy: A perfect make-ahead dessert for gatherings and celebrations.
Looking for more tasty fall recipes? Don't miss these Cranberry Orange Muffins, Pumpkin Bread Pudding, Autumn Arugula Pear Salad Recipe with a Port Vinaigrette, Easy Caramel Cinnamon Rolls, Sweet Potato Pudding Recipe, and Pumpkin Bread with Cream Cheese.
What This Recipe Needs
- Pumpkin Purée & Sweet Potatoes: The combo brings earthy pumpkin flavor and natural sweetness.
- Heavy Cream & Eggs: Essential for that silky, custard-like texture.
- Maple Syrup & Brown Sugar: Add richness and depth of flavor.
- Warm Spices: Cinnamon, Nutmeg, Cloves create that signature cozy holiday taste.
- Prebaked Pie Crust: Keeps the crust flaky and prevents sogginess. This recipe teaches you to make your own crust, but feel free to use a premade crust.
How to Make Flaky Pie Crust?
- Step 1: Combine flour, sugar, and salt. Toss large chunks of butter in the flour and then smash each chunk with your thumb and index finger.
- Step 2: Add water and stir to form a dough, while still keeping the butter as chunky as possible. Chill for 10 minutes
- Step 3: Roll the dough out into a rectangle, fold the short sides in to the center, then the long sides together to form a book. Cut in half and refrigerate for another 10 minutes.
- Step 4: Roll one half of the dough into a circle, lay it in your pie dish, and gently push the dough into the corners. Cover and refrigerate for at least 2 hours. Wrap the remaining half of the dough in plastic wrap, refrigerate/freeze, and save for another pie.
- Step 5: Pierce the bottom and sides of the pie dough with a fork- this keeps bubbles from forming while baking.
- Step 6: Fill the pie dough with pie weights by pouring it onto the parchment paper. You can use store-bought pie weights or fill the pie with rice or sugar.
- Step 7: Bake the pie dough for 11 minutes, then remove the parchment and pie weights (I like to grab all four corners of the parchment and lift all the rice out all at once. Return the pie crust to the oven and bake for another 10 minutes - the crust will start to brown.
How to Make Sweet Potato Pumpkin Pie?
- Step 8: Combine heavy cream, eggs, yolks, and vanilla.
- Step 9: Over medium heat, combine pumpkin, sweet potato/yams, sugars, maple syrup, salt, and spices.
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- Step 10: Remove the mixture from the heat and whisk in the heavy cream mixture.
- Step 11: Strain the filling (optional but recommended), then pour the filling into the prebaked crust.
- Step 12: Bake the pie until it is cooked through.
Expert Pie Tips
- You will want to use a combo of pumpkin puree and candied yams/sweet potato - trust me, the flavor combo of these will make your pumpkin pie dreams come true.
- You will want to strain the pumpkin/sweet potato pie filling before baking- it makes it so beautifully smooth.
- Bake your pie on a baking sheet for ease of removing it from the oven.
- Use a glass or metal pie dish- not ceramic. Ceramic heats up differently, and we don't want to complicate things.
- Bake the pie on the lowest rack in the oven.
- Bake until the edges of the pie are set and the center still jiggles slightly- it will continue to bake when you take it out of the oven, and the middle will set up nicely.
- This recipe fills a 9.5-inch pie dish perfectly. If you use a store-bought 9-inch crust, you will have a little pie filling leftover.
- Pie Crust: You can use a store-bought pie crust or make my super delicious flaky pie crust. If you prefer graham cracker crust, you can follow this recipe for my pumpkin pie with graham cracker crust!
- Pumpkin Pie Spice: To make your own, combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ½ teaspoon ground nutmeg. Then use 2 teaspoon of this mixture for this pie and save the remaining spice mix in a sealed jar for other recipes (like pumpkin cupcakes and Sweet Potato Pie).
Frequently Asked Questions
How Do I Know When My Pie Is Done?
The edges should be set while the center still has a slight jiggle. It will continue firming up as it cools.
Why Did the Top of the Pie Crack?
Cracking usually happens if the pie cools too quickly. Let it cool slowly in the oven with the door cracked.
How Long Will Sweet Potato Pumpkin Pie Last?
Stored in the fridge, it keeps well for about 5 days.
Can I Freeze Sweet Potato Pumpkin Pie?
Yes! Wrap tightly after cooling, freeze for up to 3 months, and thaw overnight in the fridge before serving.
More Delicious Recipes
If you like this recipe, make sure to check out all my delicious Thanksgiving recipes, like this spatchcock turkey, cranberry jalapeno dip, sour cream mashed potatoes, sweet potato biscuits, pumpkin cheesecake cookies, and sweet potato rolls.
If you like this recipe make sure to give it a 5-star review and leave a comment down below!
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Video
Sweet Potato Pumpkin Pie Recipe
This Sweet Potato Pumpkin Pie combines creamy pumpkin, sweet potatoes, and warm spices for a cozy, custardy holiday dessert.
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Servings: 12
Ingredients
Flakey pie crust*
- 1 ⅔ cups flour - plus more for dusting
- ½ teaspoon salt
- 1 tbs sugar
- 1 cup unsalted butter
- ½ cup cold water
Pumpkin Pie
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 can pumpkin puree 15 oz
- 1 cup sweet potato puree*
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup maple syrup
- 2 teaspoon pumpkin pie spice*
- ½ teaspoon cinnamon
Instructions
Make Homemade Pie Crust
- Whisk together flour, sugar, and salt.1 ⅔ cups flour - plus more for dusting, ½ teaspoon salt, 1 tbs sugar
- Cut butter into large cubes. Emphasis on large. I recommend cutting each stick into four chunks and then each chunk into four more chunks. Then place the butter chunks in the flour mixture and toss to coat with flour.1 cup unsalted butter
- Once tossed, smash each chunk of butter between your fingertips. Smash each flat, then move on to the next chunk. You don't need to cut the butter into anything else because you want the butter to stay in large chunks.
- Once each chunk is smashed, using a spatula, stir in the water. Stir the dough until it forms a sticky ball. You will need to use the side of the bowl to bring the dough together.½ cup cold water
- Turn the dough out onto a floured surface and knead a few more times to finish bringing the dough together. Place the dough back into the bowl and refrigerate for 10 minutes- you want to keep the dough cold and the butter from melting.
- Roll out the dough on the floured surface (adding more when needed), into a large rectangle (roughly 12x10 inches). Make sure to flip the dough, add more flour if sticking, and don't hesitate to put it back in the fridge if the butter starts melting and sticking.
- Fold the 10-inch sides to the center of the rectangle, then fold the other ends together like closing a book. Cut in half and then refrigerate both halves for 10 minutes.
- Bring out one piece of dough and roll it into a circle large enough to fit your pie plate. Place in your pie plate, pressing into the corners, and then cut the extra dough that hangs over the edge using scissors.
- Cover with plastic wrap and allow the dough to relax for at least 2 hours in the fridge or overnight.
- The second half of the pie dough can either be frozen and used later or used immediately for a second pie. If freezing, place in a freezer bag and freeze for 2 months. To use, allow it to thaw in the refrigerator, then follow the instructions from step 8. If using the second piece right away, repeat what you did with the first half.
Prebake the crust- If using a store-bought crust, follow the package instructions for prebaking; if using my crust recipe, follow the instructions below.
- Preheat the oven to 400°F and pierce the pie crust's bottom and sides with a fork.
- Lay a piece of parchment paper on top of the piecrust, then fill the pie crust with rice, sugar, or pie weights. Bake for 11 minutes, then remove the rice/sugar and parchment and continue baking for another 10 minutes. The crust will start to brown.
- Set aside until ready to fill.
How to make sweet potato pumpkin pie filling:
- While baking the crust, whisk heavy cream, milk, eggs, yolks, and vanilla together until well combined.1 cup heavy cream, 1 cup whole milk, 3 large eggs, 2 large egg yolks, 1 teaspoon vanilla extract
- In a large saucepan over medium heat, combine pumpkin, sweet potato puree, granulated sugar, brown sugar, maple syrup, pumpkin pie spice, cinnamon, and salt to a simmer. This will take 5-10 minutes.1 can pumpkin puree, 1 cup sweet potato puree*, ¾ cup granulated sugar, ½ cup packed brown sugar, ¼ cup maple syrup, 2 teaspoon pumpkin pie spice*, ½ teaspoon cinnamon
- After the mixture is well combined, remove from the heat and whisk in the heavy cream mixture. Once that is fully incorporated, strain the mixture through a fine mesh strainer. This step isn't a must, but it really does make for a very smooth pie filling. Use a spatula or large spoon to press the solids through the strainer.
- Place your pie pan (with prebaked crust) on a baking sheet* and then pour the filling into the pie crust.
- Adjust the oven rack to the lowest position. Place the baking sheet with the pie in the oven. Bake for 10 minutes at 400° then reduce oven temperature to 300° and bake for 35-40 more minutes. You want the edges of the pie to be set and the center to be slightly jiggly.
- Once done, remove from oven* and let cool at room temperature.
- Serve with whipped cream if desired and enjoy!
Notes
Tips and Tricks
- *Pie Crust: If you are making homemade pie crust, give yourself several extra hours to make everything since the pie dough needs 2 hrs to chill in the refrigerator.
- *Canned Sweet Potato: If you mash or puree a 15-oz can of yams/sweet potato chunks, it is ~1 cup.
- *Pumpkin Pie Spice: If you don't have pumpkin pie spice, make your own! To make your own, combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ½ teaspoon ground nutmeg. Then use 2 teaspoon of this mixture for the pie filling. Save the remaining spice mix in a sealed jar for other recipes (like pumpkin pie, pumpkin cupcakes, and sweet potato pie).
- *Baking Sheet: This helps to move the pie in and out of the oven- trust me- you'll thank me later.
- *Cooling: If your house is cold, leave the pie in the oven with the door open or cracked and the oven turned off. This will help prevent cracks from forming as the pie cools.
Nutrition
Calories: 351kcal | Carbohydrates: 44g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 123mg | Sodium: 95mg | Potassium: 213mg | Fiber: 1g | Sugar: 29g | Vitamin A: 5161IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg
Shawntel L Fairfield-Carver says
Is there a substitute i can use instead of heavy cream? And can i bake this without a crust?
Lisa says
I haven't tried baking without a crust. I think it would stick to the bottom of the pie plate and you'd be scooping it out. Heavy cream substitutes are typically ratios of half and half with butter (7/8th cup half and half and 1/8th cup melted butter), milk and butter, or evaporated milk. I think just a straight substitute with half and half without added butter would work too. I've never tried substituting the heavy cream so let me know how it turns out if you try it!