Smooth and creamy sweet potato and pumpkin filling with warm fall spices and a flaky pie crust. 
Not to get controversial but… I don’t love pumpkin pie. Half of you probably just closed your browser. I don’t hate pumpkin pie, but I don’t like how pumpkin-ey it is. And I don’t like how sweet sweet potato pies are. But together sweet potato and pumpkin pie compliment each other so well. It’s just the right amount of sweet and pumpkin-ey and the fall spices really jazz it up.
This pie uses my basic pie dough but you could also use store-bought pie dough if you’re in a hurry. If pie dough is your nemesis, take a look at my pie crust tutorial for a reliable recipe and some suggestions on making a good pie crust.
Once you’ve got your crust ready to go, just mix all the filling ingredients together and you’re ready to throw it in the oven. I like this recipe because the ingredients are straightforward and taste recognizable in the finished pie. Sometimes pumpkin pies can end up tasting very artificial especially with recipes that use evaporated or condensed milk. They end up tasting too sweet or too custardy. Also canned milk just isn’t something I keep stocked in my pantry.
Some sweet potato pies call for boiled sweet potatoes. From what I’ve read, baked sweet potatoes give your pie a more caramelized flavor. While I’ve never used boiled sweet potatoes as a comparison to baked ones, I am very happy with the rich sweet potato flavor in this pie. Also logistically speaking, having a pan in the oven for an hour requires less attention than a pot on the stove for an hour … and I’m all about convenience!
This recipe has sort of morphed over the years. It started as a sweet potato tart, then it turned into a sweet potato pumpkin tart, then it turned into a pie, then I played around with the ratios and 6 years later it’s ready to share with y’all!
Happy Thanksgiving! If you want some other fabulous pie options, check out some other great pie recipes here!
- 1¼ cups all-purpose flour
- 1 Tablespoon granulated sugar
- ⅛ teaspoon salt
- 8 Tablespoons salted butter, cold and cubed
- 3 Tablespoons cold water
- 1½ cups baked sweet potatoes (2 medium-large sweet potatoes or ~1 lb of sweet potatoes)*
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup milk**
- 2 egg whites
- ½ cup packed brown sugar
- 2 Tablespoon all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Mix flour, sugar, and salt together with a spatula.
- Using a pastry cutter or 2 knives, cut the cold butter into the flour until it resembles coarse meal. The butter chunks should be as small or smaller than green peas.
- Mix in the cold water and stir with a fork until the mixture is raggedy. If it is a little crumbly, don't worry because you'll take care of that in the next step. If it seems way too crumbly though, add more water 1 teaspoon at a time.
- Transfer dough to a floured work surface and gently work the dough together with your hands.
- Flatten the dough into a disc and roll the dough out with a floured rolling pin into a 12-inch circle. As you are rolling the dough, turn the dough circle a couple times to make sure it is not sticking to the counter and add more flour to your work surface as needed.
- Transfer the 12-inch dough circle to a 9-inch pie dish. To transfer the dough without tearing it, loosely wrap the pie dough around your rolling pin and then unroll it over your pie dish.
- Trim the edges so there is only about ½ inch of overhang. Crimp the edges by first tucking the overhang under at the lip of the pie dish. Then using both hands, pinch the edges between your thumb and first finger of one hand and your thumb and first finger of the other hand.
- Refrigerate while you prepare the filling.
- Preheat oven to 350ºF.
- Remove the skin from the baked sweet potatoes and measure out 1½ cups by smooshing the potato into a measuring cup and packing it in.
- With an electric mixer beat the sweet potatoes until smooth.
- Add pumpkin, milk, egg whites, brown sugar, flour, cinnamon, nutmeg, ginger, and cloves and beat until combined.
- Pour filling into the crust.
- Bake for 30 minutes and then cover with aluminum foil so that it doesn't brown too much and bake for another 25-30 minutes or until the filling is just a bit jiggly in the middle.
- Cool completely on a wire rack until room temperature.
** I used 2% milk but any milk that you have on hand should work fine!