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Harvest Sweet Potato Pie
Harvest Sweet Potato Pie is a cherished fall dessert, known for its velvety texture and warm spice blend. Made with creamy mashed sweet potatoes, evaporated milk, and a combination of cinnamon, nutmeg, and pumpkin pie spice, this pie captures the essence of autumn in every bite. Its golden filling, rich with buttery notes and subtle vanilla and lemon undertones, is baked into a flaky pie crust and served with a dollop of whipped cream. This dessert is a seasonal favorite at gatherings, perfect for Thanksgiving or any cozy evening.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American, Southern
Servings 12
Calories 320 kcal

Ingredients
  

  • 4 eggs
  • 12 oz evaporated milk
  • 1¼ cups sugar
  • ¾ cup butter (or margarine, melted)
  • 2 tsp cinnamon
  • 2½ tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • ½ tsp nutmeg
  • ½ tsp salt
  • 4 cups sweet potatoes (mashed & cooked )
  • 2 9-inch pie shells (unbaked )

Instructions
 

Step 1: Preheat Oven

  • Preheat oven to 425°F.

Step 2: Combine Wet Ingredients

  • In a large mixing bowl, whisk together the eggs, evaporated milk, sugar, and melted butter until smooth.

Step 3: Add Flavorings

  • Stir in cinnamon, pumpkin pie spice, vanilla extract, lemon extract, nutmeg, and salt.

Step 4: Add Sweet Potatoes

  • Beat in the mashed sweet potatoes until mixture is well blended.

Step 5: Fill and Bake

  • Pour filling evenly into the two unbaked 9-inch pie shells.
  • Bake at 425°F for 15 minutes.

Step 6: Reduce and Finish Baking

  • Reduce oven temperature to 350°F.
  • Continue baking for 30–35 minutes or until a knife inserted near the center comes out clean.

Step 7: Cool and Serve

  • Let pies cool. Serve with whipped cream if desired.

Tips

  • Substitute half-and-half for evaporated milk for extra creaminess
  • Add a splash of bourbon or dark rum for depth of flavor
  • Use fresh roasted sweet potatoes for richer taste
  • Sprinkle pecans on top before baking for added crunch
  • Swap lemon extract with orange zest for citrus twist
  • Make it dairy-free with plant-based butter and coconut milk

Nutrition

Calories: 320kcalCarbohydrates: 37gProtein: 5gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 95mgSodium: 230mgPotassium: 330mgFiber: 2.5gSugar: 22gVitamin A: 14000IUVitamin C: 8mgCalcium: 110mgIron: 1.2mg
Keyword classic dessert, comfort food, fall baking, heirloom recipe, holiday pie, sweet potato pie, vintage dessert
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