If you’re craving a dessert that feels like a warm hug from the South, you’ve got to try my Sweet Potato Pie with Condensed Milk Recipe. This pie is everything you want—creamy, smooth, subtly spiced, and with that perfect touch of sweetness from condensed milk that makes it irresistibly luscious. I’m telling you, once you make this, it’ll become your go-to for holidays or when you just want to treat yourself to something special. Stick around, because I’ll share all my secrets to help you make the best pie ever!
Why You’ll Love This Recipe
- Creamy & Flavorful: The condensed milk creates an unbelievably smooth filling that’s rich without being overly sweet.
- Simple & Quick: Using canned sweet potatoes and pie crust mix keeps prep time low, perfect for last-minute dessert cravings.
- Family Favorite: Every time I bring this to gatherings, my family goes crazy for how comforting and delicious it is.
- Flexible & Fun: Easy to customize with your favorite spices or toppings to make it truly your own.
Ingredients You’ll Need
Before you start baking, it’s good to know why these ingredients work so well together in this Sweet Potato Pie with Condensed Milk Recipe. The pie crust mix keeps things easy and flaky, while the sweet potatoes and condensed milk deliver that classic silky texture and balanced sweetness. Just a touch of pumpkin pie spice adds the perfect cozy warmth.
- Pie crust mix: A shortcut to a flaky crust without fussing over homemade dough every time.
- Chopped pecans: Adds a lovely crunch and a nutty, toasty flavor right in the crust.
- Cold water: Helps bring the dry ingredients together, so don’t skip or add it all at once.
- Large eggs: Vital for binding the pie filling and giving it that smooth custard-like structure.
- Sweet potatoes (canned): Makes this super accessible year-round, and the flavor is perfectly sweet and mellow.
- Sweetened condensed milk: That secret ingredient that delivers creamy sweetness and perfectly luscious texture.
- Pumpkin pie spice: A spice blend that brings all those warm autumn vibes in every bite.
- Vanilla extract: Just a splash to amplify the flavors and give it a subtle, fragrant note.
- Salt: Balances sweetness and deepens flavors, so don’t skip it!
- Optional toppings (whipped cream and toasted pecans): These make it feel extra special for guests or a cozy night in.
Variations
I love to play around with this Sweet Potato Pie with Condensed Milk Recipe depending on the season or mood. Feel free to customize it — the recipe is forgiving and open to your creativity, which is why it’s such a winner in my kitchen.
- Spice Swap: Sometimes I add cinnamon or nutmeg instead of pumpkin pie spice if I’m fresh out or want a twist; the pie still turns out fantastic.
- Crust Upgrade: For a nutty twist, I swap some or all of the pie crust mix with a graham cracker crust — gives it extra crunch and flavor.
- Dairy-Free Version: Using coconut condensed milk and a plant-based crust mix works well for my lactose-intolerant friends who can’t get enough of this pie.
- Mini Pies: I sometimes make individual tartlets in a muffin tin—perfect for parties or portion control!
How to Make Sweet Potato Pie with Condensed Milk Recipe
Step 1: Prepare the Crust with a Nutty Twist
Start by mixing the pie crust mix with your chopped pecans. I really love this part because the pecans add such a lovely texture and flavor to the crust—totally elevates the pie from ordinary to special. Gradually add the cold water, tossing everything with a fork until the dough just comes together in a ball. Don’t overwork it; keeping that dough tender is key! Roll it out gently to fit your 9-inch deep-dish pie plate or a trusty cast-iron skillet for a slightly rustic feel. Transfer the crust, flute the edges (because fluted edges make the pie look extra pretty, trust me), and set it aside.
Step 2: Whip Up the Silky, Spiced Filling
I use a food processor to blend the eggs, drained sweet potatoes, sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt until everything is perfectly smooth. This little trick ensures the filling is ultra-creamy with no lumps, which your guests will totally appreciate. If you don’t have a food processor, a strong blender or even vigorous mashing and stirring works in a pinch, but the processor is my go-to for that silky texture.
Step 3: Bake to Golden Perfection
Pour the luscious filling into your prepared crust and pop it into a preheated oven at 425°F for exactly 15 minutes. This high heat at the start gives the crust a nice edge and helps the filling set. Then, reduce the oven temperature to 350°F and bake for another 30 to 35 minutes — or until a knife inserted into the center comes out clean. Your kitchen will smell amazing by now! Let it cool completely on a wire rack so the filling can fully set; this step makes slicing the pie so much easier.
Pro Tips for Making Sweet Potato Pie with Condensed Milk Recipe
- Don’t Skip Draining the Sweet Potatoes: Excess moisture can make the filling watery—drain well to keep it perfect.
- Use Room Temperature Eggs: They blend easier into the filling creating a silkier texture.
- High Heat Start: Baking at 425°F initially helps set the crust edges and prevents sogginess.
- Cool Pie Completely Before Slicing: This ensures clean slices and a filling that holds beautifully.
How to Serve Sweet Potato Pie with Condensed Milk Recipe
Garnishes
I always top my slices with a dollop of freshly whipped cream and a sprinkle of toasted pecans to echo the flavors inside the crust. The creaminess balances the spices and adds a cool contrast that’s just dreamy. Sometimes a drizzle of maple syrup or a dusting of cinnamon sugar adds a little extra flair for holiday guests.
Side Dishes
If I’m serving this pie after a big meal, I like lightened-up sides like a simple green salad with tangy vinaigrette to balance the richness. For a Southern-inspired feast, collard greens or a roasted turkey are classic companions that make everything feel like a celebration.
Creative Ways to Present
Once, for a holiday brunch, I baked this filling into mini tart shells and served them with a raspberry coulis drizzle — instant crowd-pleasers! Another fun idea is layering the pie filling over crushed graham crackers and then chilling it as a no-bake alternative. It’s different, but just as delicious. Presentation makes such a difference; I like to layer textures and colors to make it pop on the table.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover pie tightly with plastic wrap and keep it in the fridge—it stays fresh and tasty for about 3-4 days. I find it actually tastes better the next day once the flavors have had time to meld!
Freezing
If I have extra pie (which is rare!), I like to freeze individual slices wrapped in foil and sealed in an airtight container. When properly wrapped, they keep beautifully for up to 2 months. Just thaw overnight in the fridge and you’re good to go.
Reheating
To warm up leftovers, I pop slices in a 325°F oven for about 10-12 minutes to bring back that fresh-baked charm without drying out the filling. Avoid microwaving if you can—it tends to make the crust soggy.
FAQs
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Can I use homemade sweet potatoes instead of canned?
Absolutely! Just be sure to cook, mash, and drain them well so there’s no excess moisture. Homemade sweet potatoes can add extra freshness and depth of flavor, but canned ones are great for convenience and consistent results.
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What does condensed milk do in this pie?
Sweetened condensed milk adds creamy sweetness and richness that helps bind the filling. It gives the pie that iconic smooth texture and balanced flavor, making it different from recipes using regular milk or cream.
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Can I prepare this pie ahead of time?
Yes, you can assemble the pie a day ahead and keep it covered in the fridge. Just bring it to room temperature before baking to ensure even cooking. Alternatively, bake it completely and reheat gently before serving.
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What if I don’t have pumpkin pie spice?
No worries! You can make your own blend with cinnamon, ginger, nutmeg, and cloves, or simply use cinnamon alone—it still tastes delicious.
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How do I know when the pie is fully baked?
Insert a knife or toothpick into the center; if it comes out clean or with just a few moist crumbs (not wet batter), your pie is ready. Also, the filling should be set with a slight jiggle in the middle but not liquid.
Final Thoughts
Making this Sweet Potato Pie with Condensed Milk Recipe has become my little act of love, especially on chilly days when I want something that feels both nostalgic and comforting. I hope you enjoy baking and sharing it as much as I do—because there’s just something magical about serving a pie that’s rich, flavorful, and made with a dash of heart. Give it a try, and watch how quickly it becomes a family favorite in your home too!
Print
Sweet Potato Pie with Condensed Milk Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes plus cooling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Sweet Potato Pie with Condensed Milk is a rich and creamy dessert featuring a flaky pecan-studded crust filled with a smooth sweet potato custard, lightly spiced with pumpkin pie seasoning and vanilla. Perfectly baked to golden perfection, this classic Southern-style pie offers comforting fall flavors and can be garnished with whipped cream and toasted pecans for extra indulgence.
Ingredients
Pie Crust
- 1-2/3 cups pie crust mix
- 1/4 cup finely chopped pecans
- 3 to 4 tablespoons cold water
Filling
- 3 large eggs
- 2 cans (15 ounces each) sweet potatoes, drained
- 1 can (14 ounces) sweetened condensed milk
- 1-1/2 to 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Optional Garnishes
- Whipped cream
- Additional chopped pecans, toasted
Instructions
- Prepare the Crust: In a small bowl, combine the pie crust mix and finely chopped pecans. Gradually add 3 to 4 tablespoons of cold water, tossing the mixture with a fork until the dough comes together in a ball. Roll out the dough on a floured surface to fit a 9-inch deep-dish pie plate or a cast-iron skillet. Transfer the crust to the pie plate and flute the edges. Set aside.
- Make the Filling: In a food processor, combine the eggs, drained sweet potatoes, sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt. Blend the mixture until smooth and creamy.
- Fill and Bake: Pour the sweet potato filling into the prepared crust. Bake in a preheated oven at 425°F (218°C) for 15 minutes. Then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 30 to 35 minutes, or until a knife inserted into the center of the pie comes out clean.
- Cool and Garnish: Remove the pie from the oven and place it on a wire rack to cool completely. Once cooled, garnish with whipped cream and toasted chopped pecans if desired. Serve and enjoy!
Notes
- You can use fresh cooked sweet potatoes as a substitute for canned ones; simply bake or boil, then mash and drain any excess moisture.
- Adjust the pumpkin pie spice quantity based on your preference for spice intensity.
- To toast pecans, spread them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- Allow the pie to cool completely to ensure the filling sets properly before slicing.
- For a dairy-free version, consider using a vegan condensed milk substitute.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 80 mg
