“I've been making this pie for over 30 years and I still love it, preferring it to pumpkin any day. I make it every holiday and lots of times inbetween. I take it w/ me for lunch and my kids enjoyed it in their lunchboxes back in the day. I hope you all enjoy it as much as we have! UPDATE: Taking the advice of a friend (Thanks, Julie!) I skipped the crust and poured the filling into a well-buttered pie pan and baked as usual. Not only is it easier, there are less fat and carbs too! Besides... everyone likes the filling best anyway... :D”

Ingredients Nutrition

  • 1 unbaked pastry shell, preferably deep dish
  • 1 12 cups mashed cooked sweet potatoes (boil in skin til fork tender, cool, peel, and mash)
  • 1 cup evaporated milk
  • 12 cup sugar
  • 1 teaspoon cinnamon
  • 12 teaspoon nutmeg
  • 14 teaspoon allspice
  • 1 teaspoon vanilla
  • 3 eggs, slightly beaten


  1. Combine mashed sweet potato, milk, sugar, spices, vanilla, and eggs in bowl; stir til blended. (I use a hand mixer.).
  2. Turn into pie shell.
  3. Bake at 450 degrees for 10 minutes; reduce heat to 350 and continue baking for 30 minutes.
  4. Cool on rack; refrigerate.

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