Spiced Sweet Potato Pie

I still remember the first time I made this spiced sweet potato pie; the warm aroma of cinnamon and nutmeg filled my kitchen and instantly felt like cozy autumn had arrived early.

One evening when unexpected guests rang my doorbell, I whipped up this pie and watched their faces light up with every heavenly bite—it reminded me why this recipe is a keeper.

Ingredients

• Pie Crust: I use a store-bought crust for ease but love the flaky texture homemade adds when I have time
• Sweet Potatoes: Mashed perfectly to keep the filling creamy and naturally sweet
• Light Brown Sugar: Adds just the right depth without overpowering
• Evaporated Milk: Creates a silky custard; swapping for coconut milk works well if you want dairy-free
• Spices: Cinnamon, ginger, nutmeg, allspice, cloves: these spices together are what bring the magic
• Butter and Eggs: Keep the filling rich and tender
• Vanilla Extract: Elevates every flavor subtly

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch pan and crimp the edges to your liking. The crust will be your delicious frame.

Mix the Filling:

Whisk together the mashed sweet potatoes, brown sugar, evaporated milk, eggs, melted butter, and vanilla until smooth. The mixture should look creamy and inviting.

Add the Spices:

Sprinkle in cinnamon, ginger, nutmeg, allspice, cloves, and salt. Whisk again until fully combined, letting the warm scent of spices mingle in the air.

Fill the Pie:

Pour your fragrant custard into the pie crust, smoothing the top with a spatula, ready to bake its golden magic.

Bake to Perfection:

Bake for 50–55 minutes until the center is just set and a knife inserted comes out clean. The kitchen will smell like fall in full swing.

Cool and Serve:

Let the pie cool completely on a wire rack before serving. For an extra treat, top with whipped cream and toasted pecans.

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This pie quickly became more than just dessert—it’s comfort on a plate that brought my family and friends closer during chilly autumn nights and holiday celebrations.

Keeping It Fresh

I find that covering the pie loosely with foil after cooling keeps the flavors vibrant for a couple of days without making the crust soggy.

Serving Ideas That Clicked

Serve with a dollop of whipped cream and a sprinkle of toasted pecans for an added crunch and richness that friends always compliment.

A Time This Recipe Saved the Day

Once, when I realized I forgot to thaw the dessert for a dinner party, I baked this pie from scratch last minute, and everyone swore it was homemade all month.

• Don’t forget to preheat the oven fully for even baking
• If you want, gently warm the whipped cream before dolloping for a silky touch
• Always test the center with a knife to check doneness—it’s the best way to avoid underbaking

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Thanks for stopping by the kitchen! I hope this pie fills your home with as much warmth and joy as it does mine.

Recipe FAQs

→ What spices are used for the sweet potato filling?

The filling features a blend of cinnamon, ginger, nutmeg, allspice, and cloves to provide a warm, aromatic flavor.

→ Can I prepare the pie ahead of time?

Yes, the pie can be made a day in advance and refrigerated, allowing the flavors to meld beautifully.

→ Are there any suggested toppings?

Toasted pecans and whipped cream are excellent optional additions that complement the creamy texture and add richness.

→ Is there a dairy-free option for the filling?

You can substitute coconut milk in place of evaporated milk to make a dairy-free version without compromising flavor.

→ What is the ideal baking temperature and time?

Bake at 350°F (175°C) for 50 to 55 minutes until the custard is set and a knife inserted comes out clean.

→ Can a splash of bourbon be included?

Adding 1–2 tablespoons of bourbon to the filling enhances depth and adds a subtle warmth to the overall flavor.