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+ servings
slice of sweet potato pie topped with whipped cream and cinnamon on a white plate.

Old Fashioned Sweet Potato Pie

Published by Kate
Soft and silky, with warm spices, this Old Fashioned Sweet Potato Pie is next-level delicious!
5 from 6 votes
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 335 kcal

Ingredients
  

  • 1 unbaked refrigerated pie crust
  • 2 medium sweet potatoes (to make 2 cups when mashed)
  • ¾ cup evaporated milk
  • 1 egg
  • 1 cup sugar
  • 4 tablespoons salted butter, melted
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of allspice
  • To serve: whipped cream, cinnamon

Instructions
 

  • Preheat oven to 350°F. Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake for 55–65 minutes, or until a knife inserted into the center goes through easily.
  • Let cool slightly, peel, and place the potatoes in a large bowl.
  • Meanwhile, unroll the pie crust and place in a 9-inch pie plate. Crimp the edges.
  • Poke the crust all over with a fork, and place a piece of aluminum foil on the bottom of the crust. Top with pie weights or dried beans, and bake for 10 minutes. Remove the pie weights and foil.
  • While the crust is baking, mash the sweet potatoes with a hand mixer. You should have roughly 2 cups (if it’s more than that, remove any extra so the pie filling doesn’t overflow).
  • Add the evaporated milk, egg, sugar, butter, vanilla, cinnamon, ginger, nutmeg, and allspice. Mix with the mixer until combined.
  • Pour the mixture into the pre-baked pie crust. Bake for 55–65 minutes, or until only the center jiggles a little when you jostle the pie. You can also insert a thermometer—it should read 175°F when the pie is done.
  • If the crust is turning brown but the pie it not done, place a sheet of aluminum foil very loosely over the top of the pie until the filling is baked through (the foil can just rest on top of the pie—no need to tuck it anywhere).
  • Let cool completely, and serve with whipped cream and cinnamon.

Notes

You can replace the white sugar with ¾ cup of brown sugar if you'd like. 
Want a homemade pie crust? Use the all-butter pie crust recipe in my Fresh Peach Pie or a Crisco Pie Crust.
Make a homemade whipped cream for the top by beating together 1 cup of heavy cream, 1 tablespoon powdered sugar, and a splash of vanilla until soft peaks form. A hand mixer or stand mixer is the fastest way to make it! 
Make it ahead: bake the pie, let cool, cover and refrigerate for up to 2 days. 
Freeze it: wrap the baked and cooled pie tightly in foil, then place in a resealable freezer bag. Freeze for up to 2 months. Defrost for 24 hours at room temperature. 

Nutrition

Calories: 335kcalCarbohydrates: 49gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 42mgSodium: 197mgPotassium: 296mgFiber: 2gSugar: 30gVitamin A: 8278IUVitamin C: 2mgCalcium: 90mgIron: 1mg
Keyword sweet potato pie
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