Spiced Sweet Potato Pie (Printable)

Warm spiced sweet potato filling nestled in buttery, flaky crust, perfect for festive occasions.

# What You'll Need:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon granulated sugar
04 - 8 tablespoons unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water

→ Filling

06 - 2 cups mashed cooked sweet potato (about 2 large sweet potatoes)
07 - 3/4 cup packed light brown sugar
08 - 2 large eggs
09 - 1/2 cup evaporated milk
10 - 1/4 cup heavy cream
11 - 1/4 cup unsalted butter, melted
12 - 1 teaspoon vanilla extract
13 - 1 1/4 teaspoons ground cinnamon
14 - 1/2 teaspoon ground ginger
15 - 1/4 teaspoon ground nutmeg
16 - 1/4 teaspoon ground allspice
17 - 1/4 teaspoon salt

# How-To Steps:

01 - In a large bowl, combine flour, salt, and sugar. Cut in cold butter using a pastry cutter or fingertips until coarse crumbs form. Gradually add ice water, one tablespoon at a time, mixing until dough just holds together. Shape into a disk, wrap in plastic, and refrigerate at least 30 minutes.
02 - Set the oven to 375°F (190°C) to preheat.
03 - On a lightly floured surface, roll chilled dough to fit a 9-inch pie dish. Transfer gently, trim excess, crimp edges, and prick base with a fork. Place in refrigerator while preparing filling.
04 - Whisk together mashed sweet potatoes, brown sugar, eggs, evaporated milk, heavy cream, melted butter, and vanilla extract until smooth. Stir in cinnamon, ginger, nutmeg, allspice, and salt until evenly combined.
05 - Pour filling into the crust-lined pie plate, smoothing the surface evenly.
06 - Bake 55 to 60 minutes until filling is set but slightly wobbly at the center. Cover crust edges with foil if browning too quickly.
07 - Cool completely on a wire rack before slicing. Serve at room temperature or chilled.

# Expert Advice:

01 -
  • The crust turns buttery and flaky when you actually take time to chill the dough, which feels like a small victory.
  • Those warm spices make your whole kitchen smell like something special without any fuss.
  • It's creamy and rich but not heavy, perfect for when you want dessert that doesn't sit in your stomach all evening.
02 -
  • That slight wobble in the center when you take the pie out of the oven is exactly what you want—it sets as it cools and stays creamy instead of turning chalky.
  • If you skip chilling your dough, the crust will shrink noticeably, which I learned the hard way my first try.
  • The spices need to be fresh enough to smell vibrant when you open the containers, or they'll fade into the background.
03 -
  • Don't skip the ice water part—warm or room temperature water will make your dough tough instead of tender.
  • If the crust starts browning too quickly, draping foil over the edges really does work and only takes a few seconds.

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