Description
This Sweet Potato Pie with Pecan Crumble is the ultimate fall dessert, combining a silky, spiced sweet potato filling with a buttery crust and a golden pecan crumble topping. Perfect for Thanksgiving or any cozy gathering, this Southern-inspired classic is rich, comforting, and irresistible.
Ingredients
Units
Scale
For the Pie Filling:
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 3/4 cup brown sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 unbaked 9-inch pie crust
For the Pecan Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 cup chopped pecans
Instructions
- Prepare the Sweet Potatoes: Preheat oven to 350°F (175°C). Peel and boil sweet potatoes until tender. Mash until smooth and measure 2 cups.
- Make the Filling: In a large bowl, whisk together mashed sweet potatoes, brown sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
- Bake the Pie: Pour the filling into the unbaked pie crust and smooth the top. Bake for 35–40 minutes, or until the center is just set.
- Make the Crumble: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the softened butter until crumbly, then stir in the chopped pecans.
- Add the Topping: Remove pie from oven, sprinkle crumble evenly over the top, and return to the oven. Bake an additional 15 minutes until topping is golden.
- Cool and Serve: Allow pie to cool completely before slicing. Serve with whipped cream or vanilla ice cream for a perfect finish.
Notes
- Pie can be made a day in advance and stored covered in the fridge.
- Add a dash of ginger or cloves for extra spice.
- For a dairy-free version, substitute coconut cream for the heavy cream and vegan butter in the crumble.
Nutrition
- Calories: 320 kcal per slice
