Sweet Potato Pie with Crushed Pecan Crust

I truly think pie is the greatest dessert on earth. I’m serious- every year on my birthday my mom makes me a chocolate pie that tastes just like brownie batter and puts a candle in it. And at our wedding next year (if it actually ever happens) we are having a pie bar and no wedding cake, much to my sister’s disappointment. And I don’t discriminate- I love fruit pies, pecan pies, pumpkin, chocolate, lemon meringue, cream based pies…I honestly cannot think of a pie I wouldn’t like.

A twist on your classic pumpkin that is just as creamy but with a sweet and salty homemade crust. Added bonus: it’s gluten free!

I always try to make a pie to bring to Tyler’s family’s house for Thanksgiving because I know that’s what I’ll want (yes, I am very selfish when it comes to dessert) and I think this might be the one. It was just so EASY to make, which we love in a dessert. I might bring two desserts…we’ll see how that week goes! We are heading up to Philadelphia on Wednesday, as long as our pre-trip Covid tests go well. What a 2020 sentence.

I love sweet potato pie for many reasons. First being that it’s just slightly different from pumpkin, and I love a unique pick. The filling is a little less gelatinous and a little more crumbly than pumpkin, which I personally enjoy. We have a ton of sweet potatoes from the farm this year, so for me it was a win getting to use up a bunch of them vs. going to buy a can of pumpkin from the store. Sweet potatoes are chock full of micronutrients like vitamins A and C as well as potassium. Pair that with the healthy fat and fiber of the pecans and you may as well call this pie a health food, amirite?

Tell me: what’s your favorite pie to make? How about to eat? Are they the same?

Want more Fall inspired recipes? Download my Holiday Recipe Ebook!

Sweet Potato Pie with Crushed Pecan Crust

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Prep Time 15 minutes mins

Cook Time 1 hour hr 25 minutes mins

Servings: 8

Ingredients Equipment Method

Ingredients

  

For the crust:

• 2 cups raw pecans (unsalted)
• ¼ cup brown sugar
• ½ tsp salt
• 1 tsp pumpkin spice
• 1 ½ tbsp unsalted butter, melted

For the filling:

• 1 ½ lb sweet potato insides (2-3 large or 3-4 medium potatoes)
• ½ cup brown sugar
• 2 tsp pumpkin spice
• ½ cup milk
• ½ tbsp unsalted butter, melted
• ½ tbsp vanilla extract
• 2 large eggs

Equipment

• Oven
• Pie plate
• Food Processor

Method

 

To cook the potatoes:

1. Preheat the oven to 400 degrees.
2. Wash the sweet potatoes and poke holes in them all over with a fork.
3. Roast potatoes for 40 minutes and let cool 10 minutes.

While potatoes are roasting, prepare the crust:

1. Add the pecans, sugar, salt and pumpkin spice to a food processor and pulse until the mixture is the consistency of wet sand. Add the melted butter and pulse again.
2. Dump the pecan mix into a greased pie pan, pressing it into the pan and edges.

When the potatoes are done:

1. Turn the oven down to 350. Put the pie pan in once the temp decreases and cook 10-12 minutes.
2. Scoop out the insides of the potato and add it to a food processor.
3. Add the rest of the ingredients and mix on high until the mixture it is smooth and you cant see any chunks.
4. Dump the filling into the pie pan when it comes out of the oven.
5. Cook for 45 minutes at 350, until a knife inserted to the middle comes out clean.
6. Allow the pie to cool to room temperature to help it set. Top with whipped cream and enjoy!

TIP: I like this pie even better after it's been in the fridge for a couple of hours!