Sweet Potato Pecan Pie

This sweet potato pecan pie recipe combines a creamy, spiced sweet potato filling with a flaky crust and a buttery maple pecan topping. The topping uses maple syrup instead of corn syrup, while orange zest and gingerbread spice add warm holiday flavor to the filling. It’s a Thanksgiving dessert that brings together the smooth texture of sweet potato pie and the nutty crunch of pecan pie.

Why You’ll Love This Sweet Potato Pie with Pecans

Pecan pie and sweet potato pie are my two all-time favorite pies, so I decided to combine them into one dessert. It worked out perfectly. The smooth sweet potato filling gives you that creamy, comforting bite, while the maple-butter pecan topping adds the crunch I love in a pecan pie.

The orange zest and gingerbread spice make this version especially good. They add brightness and warm spice to the filling without taking over the sweet potato flavor. And since the pecans go on partway through baking, they stay on top as a distinct layer.

Using a premade crust keeps the preparation simple, and you can bake the pie a day ahead and refrigerate it until serving. That makes it a handy Thanksgiving dessert when you already have plenty to cook.

Readers of the blog are loving this recipe too! Look at what Kristina B. said:

I tried this out to test it before Thanksgiving and it is incredible. Really does have the best of pumpkin and sweet potato pies. Highly recommend making this if you want a pie to stand out!!

Ingredients

• 1 pie crust
• 2 cups mashed sweet potatoes
• 6 tablespoon butter, divided, softened
• ½ cup heavy cream
• ½ cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ teaspoon gingerbread spice
• 1 teaspoon finely grated orange zest
• 2 tablespoon orange juice
• ¼ cup maple syrup
• 1 cup pecan halves

Ingredient Notes That Make This Sweet Potato Pecan Pie Better 

• Sweet potatoes: Measure the 2 cups after cooking, peeling, and mashing the sweet potatoes. Use plain mashed sweet potatoes without added butter, milk, or sugar. If you boil them, drain thoroughly before mashing so excess water doesn’t thin the filling. Let the mash cool before mixing it with the eggs.
• Pie crust: A premade pastry crust keeps the preparation simple, but homemade pie dough works too. Start with an unbaked crust and partially bake it before adding the filling. If using a frozen crust, check the package directions for thawing and baking guidance.
• Butter: You’ll use 6 tablespoons total: 3 tablespoons softened for the sweet potato filling and 3 tablespoons melted for the pecan topping. Keep the portions separate so it’s easy to add each one at the right step.
• Brown sugar: Light brown sugar adds a mild molasses flavor that complements the sweet potatoes and maple syrup. Break up any firm lumps before mixing. Dark brown sugar can also work, but it will give the pie a stronger molasses flavor.
• Heavy cream: Heavy cream gives the sweet potato filling its rich, creamy texture. Stick with it for the recipe as written, since using a thinner dairy product can change how the filling sets.
• Gingerbread spice: Use a gingerbread spice blend, not gingerbread cake or cookie mix. If you don’t have it, substitute the same amount of pumpkin pie spice for a slightly different warm spice flavor.
• Orange zest and juice: Zest the orange before squeezing it, and grate only the colored outer peel. The white layer underneath can taste bitter. The zest adds orange aroma, while the juice adds a little brightness to the filling.
• Maple syrup: Pure maple syrup gives the pecan topping its maple flavor. Pancake syrup will taste different, so pure maple syrup is the better choice here.
• Pecans: Use raw, unsalted pecan halves for the topping. They’ll toast as the pie finishes baking. You can use chopped pecans if you prefer smaller pieces in each bite, keeping the topping in an even layer.

How to Make Sweet Potato Pecan Pie

Step 1: Partially Bake the Pie Crust

Preheat the oven to 400°F. Fit the unbaked pie crust into your pie dish and crimp the edges. Line the crust with parchment paper and fill it with pie weights or dried beans, spreading them out to support the bottom and sides.

Bake for about 12 minutes, until the edges begin to set. Carefully lift out the parchment and weights. If the bottom still looks wet and doughy, return the crust to the oven for a few more minutes, until the surface looks dry. The crust should be partially baked, not fully browned. Set the crust aside and reduce the oven temperature to 375°F.

Step 2: Make The Sweet Potato Filling 

In a large bowl, beat 3 tablespoons of softened butter with the ½ cup brown sugar until smooth. Mix in the eggs one at a time, then add the cooled mashed sweet potatoes, heavy cream, vanilla extract, gingerbread spice, orange zest, and orange juice.

Mix until the filling is smooth and evenly combined, scraping down the sides of the bowl as needed. Avoid whipping extra air into the mixture.

Pour the filling into the partially baked crust and smooth the top, leaving room for the pecan topping. Bake at 375°F for 20 minutes. The surface should be starting to set before you add the pecans; if it’s still completely liquid, give it a few more minutes.

Step 3: Add the Maple Pecan Topping

While the pie bakes, melt the remaining 3 tablespoons of butter and stir in the ¼ cup maple syrup. Carefully remove the pie from the oven. Gently arrange the pecan halves in an even layer over the filling, then slowly drizzle the butter-maple mixture over them. Spread the topping evenly without pressing the pecans down into the filling.

Step 4: Finishing Baking, Cool, and Chill

Return the pie to the oven and bake at 375°F for about 25 more minutes. The filling should be set around the edges, with a slight jiggle in the center when you gently nudge the dish. The center should move together rather than slosh like liquid.

Check the pie toward the end of baking. If the crust or pecans are browning too quickly, loosely cover the browned areas with foil while the filling finishes setting.

Transfer the pie to a wire rack to cool, then refrigerate it within 2 hours of coming out of the oven. Chill until completely cool and set before slicing. Cover once chilled, and serve with whipped cream or vanilla ice cream if desired.

My Expert Tips for The Best Pecan Sweet Potato Pie

• Remove any stringy fibers from the sweet potatoes. If your mashed sweet potatoes look fibrous, press them through a fine-mesh sieve before measuring. This catches the strings and gives the filling a silkier texture.
• Use the lower oven rack. Position a rack in the lower third of the oven to help the bottom crust bake beneath the moist filling. This is especially helpful with a custard-style pie like this one.
• Set the pie dish on a rimmed baking sheet. The sheet catches any buttery topping that bubbles over and makes the pie easier to move in and out of the oven without disturbing the filling.
• Stir the maple topping again before pouring. Melted butter and maple syrup can separate as they sit. Give the mixture another thorough stir right before drizzling so the butter and syrup distribute more evenly over the pecans.
• Cut through the pecans before pressing down. Use a sharp knife and a gentle sawing motion to get through the topping, then cut through the filling and crust. Wipe the blade between slices to keep the edges neat and prevent pieces of pecan from dragging through the filling.

Make Ahead and Storage Tips 

• Make Ahead: You can bake this sweet potato pecan pie 1–2 days before serving, making it easy to fit into your Thanksgiving prep. Let it cool on a wire rack, then refrigerate within 2 hours of baking to finish cooling. Cover once chilled. An overnight chill also gives the filling time to firm up for cleaner slices.
• Refrigerator Storage: Store the pie covered in the refrigerator for up to 3–4 days from the day it was baked. Keep it in the pie dish tightly covered, or transfer individual slices to an airtight container. Add whipped cream or other toppings just before serving.
• Freezer Storage: For longer storage, freeze the fully chilled pie or individual slices for up to 2 months for best quality. Wrap securely in plastic wrap, followed by foil, or place wrapped slices in a freezer-safe container. Label with the date. The crust and pecan topping may soften slightly after freezing and thawing.
• Thawing and Serving: Thaw frozen pie overnight in the refrigerator. Serve chilled, or let individual slices sit at room temperature for about 15–20 minutes before serving to take off the chill. Keep the remaining pie refrigerated, and avoid leaving it out for more than 2 hours.

Sweet Potato Pecan Pie FAQs

What’s the difference between sweet potato pecan pie and regular pecan pie?

This sweet potato pecan pie has a creamy, spiced sweet potato filling beneath a maple-butter pecan topping. Traditional pecan pie usually has pecans suspended in a sweet, syrup-based filling. This version gives you two distinct layers, with smooth sweet potato underneath and crunchy pecans on top.

Can I use canned sweet potatoes?

Yes, plain canned sweet potatoes can work. Drain them thoroughly, mash until smooth, and then measure the 2 cups needed for the filling. Choose unsweetened sweet potatoes when possible, since syrup-packed varieties can make the pie sweeter. Avoid using a prepared sweet potato pie filling, which already contains sugar and other ingredients.

Does this sweet potato pecan pie need corn syrup?

No. The pecan topping uses maple syrup and melted butter, so you don’t need corn syrup. Pure maple syrup also adds a flavor that complements the sweet potatoes, warm spices, and pecans.

How do I know when sweet potato pecan pie is done?

Look for filling that’s set around the edges with a slight jiggle in the center. Gently nudge the pie dish: the center should move together rather than ripple or slosh like liquid. Check the filling between the pecans, since a browned topping doesn’t necessarily mean the center is done. The filling will continue to firm up as the pie cools.

Why is my sweet potato pecan pie runny?

A loose filling can come from excess moisture in the sweet potatoes, underbaking, or slicing before the pie has cooled and set. Drain boiled or canned sweet potatoes thoroughly, and use plain mash without added milk or butter.

If the pie was properly baked but is still warm, let it finish cooling and chilling before slicing. Chilling helps a cooked filling firm up, but it won’t correct a center that was still liquid and underbaked when it left the oven.

More Pie Recipes to Try

• Grandma old fashioned apple pie recipe
• Pumpkin custard pie
• No bake pumpkin pie
• No bake Oreo pie
• No bake peanut butter pie
• No bake chocolate pie
• Million dollar pie
• Jello pudding pie
• Fudge pie