Pumpkin Sweet Potato Pie

It is mere weeks from my favorite day of the whole year!! I love Thanksgiving so much because it is all of the food and family without the anxiety attack inducing search for gifts and mailing tons of cards. I am usually in charge of dessert, and this week I decided to work on a pie recipe for it. The dilemma was choosing which kind? Well, why not combine two into one! This gorgeous pumpkin sweet potato pie has the best of both worlds and the crust is really simple as well.

The crust came together really easily with 5 ingredients and no special equipment. It didn’t require as much chilling time as a normal crust either, I wanted something quick and really simple.
The filling was really simple too. I always microwave my sweet potatoes for baking because it is by far the quickest way to make them mashable. Then I just whisked them with the rest of the ingredients until smooth. I swear, I think my pantry shelf is starting to bow under the weight of the massive amount of canned pumpkin I bought on sale.
I just poured the filling into my crust, there was no blind baking needed first. I even took the pie dough scraps and made it into a little heart for decoration. It took about 55 minutes total for the pumpkin sweet potato pie to bake to perfection.

Oh my goodness, it smelled like pure fall in the house while it baked. When it came out, the crust was really flaky and golden with a completely set filling. I set it sit overnight in the refrigerator to chill, and it also let the flavors marry more. This really is the perfect pie for the Thanksgiving dessert table, and I can’t wait to make it again in a few weeks. Hope you all love it too! xoxo

Pumpkin Sweet Potato Pie
Pumpkin Sweet Potato Pie
5 from 3 votes
Pumpkin Sweet Potato Pie
Pumpkin Sweet Potato Pie
Prep Time
20 mins
Cook Time
1 hr 5 mins
Chilling Time
30 mins
Total Time
1 hr 25 mins

Why choose which pie to serve for Thanksgiving? Combine two into one with this gorgeous pumpkin sweet potato pie with lots of warm spices and a quick crust.

Course: Dessert
Keyword: Pie, Pumpkin Sweet Potato Pie
Servings: 1 pie
Calories: 422 kcal
Author: Jeanie and Lulu's Kitchen
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1/3 cup milk
  • 1/2 cup mashed sweet potatoes from about 2 medium sweet potatoes cooked until completely tender
  • 1 cup canned pumpkin puree
  • 1/2 cup dark brown sugar
  • 2 whole eggs
  • 1 can sweetened condensed milk 14 ounces
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon freshly grated fresh ginger
  • 2 tablespoons melted butter
  1. First, prepare the easy crust. Get out a 9 inch pie plate and grease it generously with butter or cooking spray. Then whisk the flour, cinnamon and salt together in a large mixing bowl. In another smaller bowl, whisk the oil and milk together. Pour the wet ingredients into the dry ingredients and stir it together until it starts to form a dough. With clean hands, bring it all together into a firm ball. Put it between two large sheets of parchment paper and flatten it into a disc. Roll it out to be a 10 inch or so circle so that it easily fits the pie dish. To easily get it into the dish, remove the top sheet of parchment, then flip the bottom one right into the pie dish and peel it away. Press the dough firmly into the dish and trim away any excess. Use a fork to make a nice finish around the edge and use the excess to make any pretty decorations you wish. Chill the crust and any decorations for 30 minutes.

  2. While it chills, make the easy filling. Pre-heat the oven to 450 first. I find the quickest way to cook the sweet potatoes are to microwave them for 10 minutes. Be sure to prick them all over with a fork first so they don't burst. Let them cool enough to handle, then cut them in half and scoop the flesh right out of the skin into the measuring cup to measure it and mash it in a big mixing bowl. Then add all of the remaining filling ingredients in and whisk it all together thoroughly until smooth. Pour it into the chilled crust and bake it for 10 minutes at 450, then reduce the heat to 350 and bake it for another 45 minutes. Let it cool completely and chill for a few hours or overnight. Serve and enjoy!!

Nutrition Facts
Pumpkin Sweet Potato Pie
Amount Per Serving (1 slice)
Calories 422 Calories from Fat 200
% Daily Value*
Fat 22.2g34%
Saturated Fat 7.5g47%
Cholesterol 61mg20%
Sodium 231mg10%
Potassium 83mg2%
Carbohydrates 51.3g17%
Fiber 1.9g8%
Sugar 39.4g44%
Protein 7g14%
Calcium 140mg14%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Pumpkin Sweet Potato Pie
Pumpkin Sweet Potato Pie

10 thoughts on “Pumpkin Sweet Potato Pie”

  1. I love LOVE LOVE pumpkin pie, but dont think I’ve ever had sweet potato pumpkin pie (And I do love sweet potatoes) hmmm …. im not much of a baker, but maybe something to look out for in the stores this year!

  2. 5 stars
    I love this mash up! With this, I wouldn’t have to choose between pumpkin or sweet potato! Yummy!

  3. Pumpkin Pie is the best! I’ve never had a pumpkin sweet potato pie, but it’s definitely something I need to try now!

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