This gorgeous pie is a fall favorite around here. The easiest gingersnap crust is paired with a sweet potato filling that bakes to a golden brown and includes condensed milk and pecans. It can be made in advance and comes together quickly if you have the puree ready.

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Are you ready for the holiday season? I am super excited to post this amazing sweet potato pie recipe. So luscious and so incredibly easy to make!
First of all, I’m having a newfound interest in traditional, old-school recipes.
This vintage recipe is a simple pie, perfect for those who want their favorites year after year, and are not happy if you dare complicate things too much.
Or simply because you want to try a new great recipe because you’re bored up to your eyeballs with the same mixing and baking. Also, I'm in love with the color of this pie.
A cookie crust and a filling made with sweetened condensed milk that comes together in less than 10 minutes, especially if you use canned puree or make it ahead.
Trust me when I tell you that you can add this recipe as a last-minute option to your holiday table, and also include the very popular pumpkin pie with graham crust.
It is easy as pie. And good as a great pie.
Ingredients
They are simple and easily available, and, if you usually bake during the holidays, might already have all of them at home.
- Gingersnap cookies. Any store-bought brand that you like works. Or use a homemade graham cracker crust.
- Sweet potatoes. Choose whatever type you like, or yams. I like orange ones because they have great flavor and color, but the yellow ones also work.
- Sweetened condensed milk. It's a must ingredient and can't be substituted. Use the regular type, such as Carnation condensed milk or Eagle Brand sweetened condensed milk, not unsweetened or evaporated milk.
- Eggs. Fresh, large.
- Brown sugar. Use light or dark, both work.
- Spices. I like a mix of ground cinnamon, ginger, and nutmeg, but you can also use a pumpkin pie spice mix, homemade or purchased.
- Vanilla. I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- Unsalted butter.
- Salt. I use kosher salt for my baking. A little enhances the flavor of the other ingredients.
- Pecans. Use natural ones, not previously toasted or roasted. They are optional but go well with the filling and add some crunch.
- Whipping cream. Optional for serving.
See the recipe card at the end of this post for quantities.
The sweet potatoes
After complaining about the anemic color of sweet potatoes while making this sweet potato swirl bread, I finally found my beloved orange sweet potatoes.
Or yams, if you call them that way.
I was used to those light yellow sweet potatoes for the longest time until these beautiful orange ones appeared. They make this pie more festive, and the flavor is outstanding.
How to bake sweet potatoes or yams
- Wash and dry them.
- Bake, unpeeled, at 350°F /180°C for about 45 minutes, or until a fork easily pierces the skin and the pulp.
- Scoop up the pulp and keep refrigerated in an airtight container if not using immediately. It lasts for 3 days.
How to make the gingersnap crust
Cookie crusts are the easiest part of this pie. I'm using gingersnaps, but you can also use a graham cracker crust.
With only two ingredients, cookie crumbs and melted butter, they can be baked for a few minutes to set or simply refrigerated if you don't want to turn on the oven, especially handy when you make no-bake desserts that need a crust, like cheesecakes.
- Mix ground cookies and butter.
- Pat onto the bottom and sides of the pie pan. Make sure the angles where the side meets the bottom are firm.
- Bake for 10 minutes or refrigerate before filling.
The filling
The sweet potato pie filling is luscious and creamy and comes together in less than 10 minutes if you have the puree ready (which can be made up to 3 days in advance and kept refrigerated).
If using the food processor, ensure the mixture is not stuck to the bottom or sides of the bowl. Scrape it once or twice with a spatula.
Mix the sweet potato puree with the sugar, salt, and spices.
Add the condensed milk and vanilla. Blend until smooth.
Add the eggs with the vanilla, and process to integrate well but don't overdo it. We don't want to incorporate too much air.
Pour into the prepared crumb crust, being careful not to overflow it.
Sprinkle the chopped pecans (if using) and bake according to the instructions.
Vintage Kitchen tip: I use the food processor to make the filling, but an electric mixer, a stand mixer with the paddle attachment, or a hand whisk (with a little arm muscle to make a smooth batter) also work.
Baking this pie
- Pecans: they are optional. But they add crunch and look pretty.
- When is the pie done? My recommendation is to bake it until the center of the pie almost stops jiggling. Almost. That way, the texture will be creamy after the pie cools down and is chilled.
- Refrigerating it. A day in the fridge settles the flavors and firms up the filling.
- Make ahead: you can have the cookie crust and the sweet potato puree made in advance, up to 3 days kept in the refrigerator.
What is sweetened condensed milk?
It's cow's milk cooked with sugar and reduced until thick and shiny. The water content evaporates, and the mixture left is very sweet, smooth, and similar to thick honey in its consistency.
Is it the same as evaporated milk?
No, it's not.
Condensed milk differs from evaporated milk, which is thicker than regular milk but doesn't have added sugar. Be sure you are using the correct product, or your filling will not bake well or taste as it should.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Crust: use a traditional flaky pie crust recipe, or buttery pie crust if not interested in the gingersnap crust. Or make a graham cracker crust recipe, or pick up a pie shell at the store - I won't tell!
- Spices: whatever mix of spices you like is fine. It's a personal taste, so go ahead and use whatever suits you. I like to use freshly ground nutmeg.
- Topping: I haven't tried it myself, but if you aren't a fan of nuts, you may give a streusel topping a try.
- Serving: sweetened whipped cream would be a great option, and also a scoop of vanilla ice cream. If we are going true vintage, some people insist on a tub of cool whip topping for their holiday pie.
- Pumpkin pie: use pumpkin puree! Simply substitute one veggie for the other, and that's it. Pumpkin pie, ready in no time.
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Easy Sweet Potato Pie
Gorgeous and delicious, this Sweet Potato Pie is very easy to make and perfect for the holiday season! A gingersnap crust paired with a filling that includes condensed milk and pecans. It can be made in advance.
- Total Time: 3 hours
- Yield: 8 servings
Ingredients
For the gingersnap crust:
- 2 cups (200g) ground gingersnaps or use a graham cracker crust
- ½ cup (115g) unsalted butter, melted
For the filling:
- 1 ½ cups (about 13 oz raw) sweet potato puree (or yam puree)
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- Pinch of ground allspice
- Grated fresh nutmeg (about 10 gratings)
- ¼ cup (50g) brown sugar
- 3 eggs, at room temperature
- 1 cup condensed milk (less than a can)
- 3 tablespoons (45g) butter, melted
- ½ teaspoon vanilla extract
- ½ cup pecans, coarsely broken (optional)
Instructions
For the gingersnap crumb crust:
- Preheat oven to 325ºF /160ºC
- In a food processor, ground cookies. Don’t wash the food processor.
- Add melted butter and pulse until it’s like wet sand.
- Dump it onto a glass 9-inch (24cm) pie dish. With the aid of a spoon or your hands, evenly pat the crumbs onto the bottom and sides of the pan. Try to make it as even as possible and make sure it’s firmly pressed.
- Bake for 10 minutes. Reserve on a wire rack while you make the filling.
- Leave the oven on.
For the filling:
- Pierce sweet potatoes with a fork 5 or 6 times each.
- Cook in the microwave oven for about 5 to 7 minutes, or in an electric oven for about 45 minutes, or until very soft when pierced with a fork.
- Let cool until you can handle them, cut in half, and scoop out the pulp. Let it cool down until it's at room temperature.
- In the same processor you used for the crust, put the sweet potatoes, salt, cinnamon, ginger, nutmeg, allspice, sugar, and pulse until it’s well mixed. Don’t worry if the potatoes aren’t very smooth.
- Add the eggs, condensed milk, vanilla, and mix until smooth.
- Add butter and pulse until it’s an even batter. It will be quite liquid.
- Pour the filling carefully into the baked crust, sprinkle the pecans on top, and return to the oven for about 30 minutes, until the center is set.
- Let cool on a cooling rack to room temperature and serve.
Notes
Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Crust: use a traditional flaky pie crust recipe, or buttery pie crust if not interested in the gingersnap crust. You can also make a cookie crust from vanilla wafers, use my graham cracker crust recipe, or pick up a pie shell at the store - I won't tell!
Spices: whatever mix of spices you like is fine. It's a personal taste so go ahead and use whatever suits you. I like to use a whole nutmeg.
Topping: I haven't tried it myself, but if you aren't a fan of nuts you may give a streusel topping a try.
Serving: Whipped cream would be a great option (see my tip to add cream cheese to the cold cream si it holds better), as well as a scoop of vanilla ice cream. If we are going true vintage, some people even insist on a tub of cool whip for their holiday pie.
Pumpkin pie: use pumpkin puree! Simply substitute one veggie for the other and that's it. Pumpkin pie ready in no time.
- Prep Time: 20 minutes
- Cooling + refrigeration time: 120 minutes
- Cook Time: 40 minutes
- Category: Pies & Tarts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ⅛
- Calories: 469
- Sugar: 31.3 g
- Sodium: 279.2 mg
- Fat: 27.6 g
- Carbohydrates: 49.8 g
- Protein: 7.9 g
- Cholesterol: 124.7 mg
Keywords: sweet potato pie
J P says
Delicious!!❤️
★★★★★
Paula Montenegro says
Happy to know that JP!
Macarena says
I made this tart and it is amazing! Thanks for sharing this recipe Paula. You always have the right recipe. I'm planning on serving this for Thanksgiving. Can I make it one or 2 days before?
★★★★★
Tayler Ross says
Sweet potato and gingersnaps is such a fun combo! I made this over the weekend and it was incredible! Thanks so much for sharing the recipe!
★★★★★