Sweet Potato Pie with Pecan Crumble

Sweet Potato Pie with Pecan Crumble is a rich, creamy dessert made from spiced mashed sweet potatoes nestled in a buttery pie crust and topped with a golden, crunchy pecan crumble. This Southern classic blends smooth, comforting flavors with a crisp nutty finish, making it perfect for fall and holiday gatherings.

Why You’ll Love This Recipe

This pie delivers the ultimate balance of textures and flavors—velvety sweet potato custard meets buttery pecan crumble in every bite. The filling is warmly spiced with cinnamon and nutmeg, while the topping adds a caramelized crunch. It’s a crowd-pleasing dessert that’s both traditional and elevated, suitable for special occasions like Thanksgiving or simply for cozy weekend baking. Plus, it’s easy to make ahead and pairs beautifully with whipped cream or vanilla ice cream.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pie Filling:

• mashed sweet potatoes (from about 2 large sweet potatoes)
• brown sugar
• heavy cream
• large eggs
• vanilla extract
• ground cinnamon
• ground nutmeg
• salt
• unbaked 9-inch pie crust

For the Pecan Crumble Topping:

• all-purpose flour
• brown sugar
• ground cinnamon
• unsalted butter, softened
• chopped pecans

Directions

Prepare the Sweet Potatoes:

1. Preheat the oven to 350°F (175°C).
2. Peel and boil the sweet potatoes until fork-tender. Drain and mash until smooth.

Make the Pie Filling:
3. In a large bowl, whisk together the mashed sweet potatoes, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt until fully combined and smooth.

Assemble and Bake:
4. Pour the sweet potato filling into the unbaked 9-inch pie crust and smooth the top.
5. Bake for 35–40 minutes, or until the center is just set.

Make the Crumble Topping:
6. While the pie bakes, prepare the crumble topping. In a small bowl, mix the flour, brown sugar, and cinnamon.
7. Add the softened butter and mix until the mixture becomes crumbly. Stir in the chopped pecans.

Add the Topping:
8. Remove the pie from the oven and carefully sprinkle the pecan crumble evenly over the top.
9. Return the pie to the oven and bake for an additional 15 minutes, or until the crumble is golden and crisp.

Cool and Serve:
10. Let the pie cool completely on a wire rack before slicing.
11. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.

Servings and Timing

Servings: 8 slices
Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes
Calories: 320 kcal per serving

Variations

• Maple Infused: Replace part of the brown sugar with pure maple syrup for a deeper flavor.
• Mini Pies: Use mini tart shells instead of a single pie crust for individual servings.
• Nut-Free Topping: Substitute the pecans with rolled oats or omit them for a simpler crumble.
• Gluten-Free Option: Use a gluten-free pie crust and flour blend for the crumble to make the recipe gluten-free.
• Bourbon Twist: Add 1 tablespoon of bourbon to the filling for a richer, Southern-inspired flavor.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days. To reheat, warm slices gently in the oven or microwave. The pie can also be made a day in advance and served chilled or at room temperature. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

Can I use canned sweet potatoes?

Yes, canned sweet potatoes or yams can be used. Be sure they are plain and not pre-sweetened or spiced.

How do I know when the pie is done baking?

The center should be set but still slightly jiggly. A toothpick or knife inserted near the center should come out mostly clean.

Can I make this pie ahead of time?

Yes, you can make the entire pie a day in advance. Store it in the fridge and bring to room temperature before serving.

Can I use evaporated milk instead of heavy cream?

Yes, evaporated milk can be substituted for a lighter texture, though it may alter the richness slightly.

What kind of pie crust should I use?

A standard butter or shortening-based pie crust works well. Store-bought or homemade options are both suitable.

How do I prevent a soggy bottom crust?

You can blind-bake the pie crust for 5–7 minutes before filling, but it’s not required in this recipe since the filling is thick.

Can I use other nuts instead of pecans?

Yes, walnuts or almonds can be used if you prefer a different nutty flavor.

What’s the best way to mash sweet potatoes?

Use a potato masher or food processor for a smooth, lump-free texture.

Is this pie overly sweet?

The balance of sweet potato, brown sugar, and spices creates a rich but not overly sweet dessert, especially when paired with the slightly salty crumble topping.

Can I freeze this pie?

Yes, wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.

Conclusion

Sweet Potato Pie with Pecan Crumble is a warm, spiced dessert that delivers everything you want in a fall or holiday pie. The creamy, cinnamon-scented filling and crunchy pecan topping come together in perfect harmony, offering comfort, elegance, and irresistible flavor. Whether served at a festive table or enjoyed casually with a cup of coffee, this pie is a classic made even better with a deliciously nutty twist.