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
- Pie plate
- Food Processor
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
To cook the potatoes:
- Preheat the oven to 400 degrees.
- Wash the sweet potatoes and poke holes in them all over with a fork.
- Roast potatoes for 40 minutes and let cool 10 minutes.
While potatoes are roasting, prepare the crust:
- 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.
- Dump the pecan mix into a greased pie pan, pressing it into the pan and edges.
When the potatoes are done:
- Turn the oven down to 350. Put the pie pan in once the temp decreases and cook 10-12 minutes.
- Scoop out the insides of the potato and add it to a food processor.
- Add the rest of the ingredients and mix on high until the mixture it is smooth and you cant see any chunks.
- Dump the filling into the pie pan when it comes out of the oven.
- Cook for 45 minutes at 350, until a knife inserted to the middle comes out clean.
- Allow the pie to cool to room temperature to help it set. Top with whipped cream and enjoy!