Spiced Sweet Potato Pie

There's something about November afternoons that makes me crave this pie. I was standing in my kitchen, the light coming through the windows all golden and warm, when I decided to tackle a homemade crust instead of taking the shortcut for once. The smell of those spices toasting in my mind before I even mixed them in—cinnamon, nutmeg, ginger, allspice—made me want to invite someone over to share it.

I made this for my mom's book club a few years back, and what I remember most isn't praise for the pie itself but how people kept coming back for seconds without saying much, just quietly enjoying it while talking about whatever book they'd chosen that month. There's something honest about food like that.

Ingredients

• All-purpose flour: Use the 160g weight if you have a scale, because scooping and leveling by hand is where crusts go wrong.
• Cold unsalted butter: The cold matters more than you'd think—warm butter makes dough greasy instead of flaky.
• Ice water: Add it slowly, a tablespoon at a time, until the dough barely holds together.
• Mashed sweet potatoes: Roasting your own potatoes takes 45 minutes in the oven but tastes brighter than canned, though canned works fine in a pinch.
• Brown sugar: Packed brown sugar, not loose, gives you the right sweetness level.
• Evaporated milk and heavy cream: This combination creates that silky texture that's different from regular custard pies.
• Cinnamon, ginger, nutmeg, and allspice: Measure these spices fresh from containers you actually use regularly, not ones sitting in the back since 2019.

Instructions

Make the crust dough:

Whisk together your flour, salt, and sugar in a large bowl. Cut the cold butter into small cubes and work it in with a pastry cutter or your fingertips until the mixture looks like coarse sand—this texture is what gives you flakiness.

Add water gradually:

Sprinkle in ice water one tablespoon at a time, mixing gently until the dough just barely comes together. It should look shaggy and feel slightly damp, not wet.

Chill the dough:

Shape it into a disk, wrap it in plastic wrap, and put it in the fridge for at least 30 minutes. This resting time relaxes the gluten and keeps your crust from shrinking in the oven.

Preheat and prepare:

Heat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough out to fit your 9-inch pie dish, then carefully transfer it and crimp the edges however feels natural to you.

Build the filling:

Whisk together the mashed sweet potatoes, brown sugar, eggs, evaporated milk, heavy cream, melted butter, and vanilla until completely smooth. Stir in all the spices and salt until you can't see any streaks of cinnamon.

Bake:

Pour the filling into your crust and smooth the top. Bake for 55 to 60 minutes—the pie is done when the edges set but the very center still jiggles slightly when you gently shake the pan. Cover the crust edges with foil if they're browning too fast.

Cool and serve:

Let it cool completely on a wire rack before slicing, which takes patience but keeps the filling from being runny. You can serve it at room temperature or chilled.

Pin It

My sister brought this pie to a potluck once, and a friend of ours who said he doesn't really care about dessert came back to the kitchen specifically to ask for the recipe. That's when I knew I'd made something worth making again.

The Crust Secret

The difference between a crust you're proud of and one that disappoints often comes down to temperature and time. I used to think a food processor made better crusts, but honestly, working it in by hand gives you more control—you can feel exactly when you've gone far enough without overdoing it. The butter pieces should stay visible, almost like sand, not completely mixed in.

Spice Proportions That Work

These spices are balanced so that none of them shouts over the others. The cinnamon is there but not overwhelming, the nutmeg adds warmth without tasting medicinal, and the ginger gives a subtle brightness. If you love spices, you can nudge these measurements up slightly, but start with what's written—you can always adjust it next time once you know your taste.

Make It Your Own

This pie is straightforward enough to make exactly as written, but it's also forgiving in small ways. A splash of bourbon or dark rum in the filling adds complexity if you're in the mood, and serving it with whipped cream or a quick dusting of cinnamon on top makes it feel more polished.

• Store-bought pie crust works perfectly if you're short on time—no shame in that choice.
• You can bake this up to 2 days ahead and refrigerate it, which makes entertaining less stressful.
• Leftovers keep well covered in the fridge and are honestly better cold the next morning.

Pin It

This is the kind of pie that tastes even better when shared, and it makes your kitchen smell like home in a way that feels generous. Make it when you have time to enjoy the process.

Common Questions

→ How do I achieve a flaky crust?

Use cold, cubed butter and handle the dough minimally. Chill the dough before rolling to develop flakiness.

→ Can I substitute the sweet potatoes?

You can try other starchy vegetables, but sweet potatoes provide a natural sweetness and creamy texture that's key here.

→ What spices complement the filling?

Cinnamon, ginger, nutmeg, and allspice create a warm, balanced flavor profile that enhances the sweet potato's natural taste.

→ How to tell when the filling is perfectly baked?

The filling should be set but slightly wobbly in the center when gently shaken; it will firm up as it cools.

→ Can I prepare this in advance?

Yes, bake up to two days before serving and refrigerate. Allow to come to room temperature before enjoying.