Sweet Potato Pecan Pie Recipe

Slice of sweet potato pecan pie topped with whipped cream on a white plate with a fork. The rest of the pie is in the background.

5 from 2 reviews

This sweet potato pecan pie recipe combines creamy mashed sweet potatoes with brown sugar, pecans, and a few secret ingredients to make a Thanksgiving pie everyone will fall in love with. And even better yet, this pie couldn't be easier to make! Just 10 minutes - and 4 simple steps - are all it takes to prep it, and then the oven does all the heavy lifting!



1 pie crust

2 cups mashed sweet potatoes

6 tbsp butter, softened (3 tbsp for filling, 3 tbsp for topping)

½ cup heavy cream

½ cup brown sugar

2 eggs

1 tsp vanilla extract

1 ½ tsp gingerbread spice

1 tsp finely grated orange zest

2 tbsp orange juice

¼ cup maple syrup

1 cup pecan halves


  1. Preheat oven to 400°F and grease a pie dish with butter.
  2. Put the pie crust in the dish, line the pie crust with parchment paper and add baking beads or other weights on top. Bake for 12 minutes. Set the baked pie crust aside.
  3. In a bowl, beat half the butter (3 tbsps) and eggs until fluffy. Add the sweet potato mash, heavy cream, gingerbread mix, orange juice, and orange zest and mix to combine.
  4. Pour the prepared filling into the baked pie shell. Bake the pie for 20 minutes at 375°F. 
  5. Melt the other 3 tbsps. of butter in a bowl, add the maple syrup to it, and mix.
  6. Remove the pie from the oven when the time is up, and evenly arrange the pecans on top. Drizzle the pie with the butter-maple syrup mixture.
  7. Bake the pie for another 25 minutes. Cool the pie completely in the baking pan before slicing and serving.


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