Julie Clark
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Sweet Potato Pie with Vanilla Pudding
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This sweet potato pie with vanilla pudding has the best flavor and texture. Learn how to make sweet potato pie recipe from scratch using canned sweet potatoes and fresh.
Sweet potatoes were never something I craved…that is until I started baking with them. Sweet potato loaf has always been a favorite of mine, but lately I’ve been craving old fashioned sweet potato pie.
If you’re looking for something a little different than pumpkin pie for the Thanksgiving desserts and holiday season, try our sweet potato pie with vanilla pudding recipe!
Is sweet potato pie a dessert or side dish?
Sweet potato pie is traditionally served as a dessert, topped with whipped cream or even ice cream.
It should not be confused with sweet potato casserole with pecan topping, which is often served as a side dish, although it tastes like a dessert!
Do you use yams or sweet potatoes for sweet potato pies?
Yams that are found in US grocery stores are a type of sweet potato. True yams are often not found around the US except in specialty markets. US yams are higher in sugar content and get very soft when they bake.
Sweet potatoes are starchier and are better for cooking and frying because they keep their shape. Yams are great to use for southern sweet potato pie and other baked goods, but you can use either for this recipe.
Ingredients Needed
- Pie shell. Make our grandma’s pie crust, whole wheat pie crust or sourdough pie crust. Even an oatmeal pie crust would work.
- The vanilla pudding is what makes our recipe unique. It not only adds flavor to the pie, it ensures that the pie will set up. You don’t want a runny sweet potato pie. Use a small box of instant vanilla pudding mix.
- Use canned sweet potatoes or fresh. For canned sweet potatoes, drain them well, then mash. For fresh sweet potatoes, bake them and then scoop out the soft potato on the inside and mash.
- The eggs and the butter should be at room temperature so that they mix in with the other ingredients well.
✨ For full ingredients and amounts, see the recipe card below. ✨
How to Make Sweet Potato Pie with Vanilla Pudding
- Prepare. Heat oven to 350º Fahrenheit. Fill a 9″ pie plate with pie crust. Make a homemade crust or use a shortcut and buy a pre-made refrigerated pie crust.
- Start the sweet potato mixture. In a large bowl, blend sweet potatoes and sugar with a hand mixer. Add one egg, then beat the mixture. Add the second egg and beat again.
- Finish the filling. Add softened butter, dry pudding mix, condensed milk, cinnamon and vanilla. Mix well.
- Bake the pie. Pour into the unbaked pie crust, spread the filling even and bake for 40-50 minutes.
- Top with a dollop of whipped cream. You can decorate the whole pie with swirls of whipped cream if you’d like.
Recipe Variations
- Love spices? Try adding a sprinkle of freshly grated nutmeg, ground ginger or ground cloves. It will change the flavor slightly but tastes so so good!
- Use dark brown sugar instead of light brown sugar if you’d like.
- Need a dairy free dessert? Try using plant butter and sweetened condensed coconut milk.
Make Sweet Potato Pie Ahead of Time
Sweet potato pie with vanilla pudding can be made 48 hours in advance of serving. Once the pie has cooled completely, cover loosely with plastic wrap and refrigerate until serving.
Another option is to make the pie crust and freeze it, then make the pie filling closer to the day you want to serve it. That will save some of the mess.
Can you freeze sweet potato pie?
Yes, you can freeze sweet potato pie for up to 2-3 months, but the texture may change slightly. It’s important to let the pie cool completely before packing it to freeze. Allow the pie to defrost slowly in the refrigerator to avoid moisture on top of the pie.
Other ways to use sweet potatoes:
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Sweet Potato Pie with Vanilla Pudding
Sweet potato pie with vanilla pudding makes for the best ever flavor and texture. Learn how to make homemade pie with canned and fresh sweet potatoes.
Servings 8
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients
- 1 unbaked pie shell
- 2 cups cooked mashed sweet potatoes
- ½ cup packed brown sugar 105 grams
- 2 large eggs (room temperature)
- ½ cup salted butter (very soft so it mixes in easily)
- 1 small box instant vanilla pudding 3.4 ounces (dry mix..do not add milk!)
- 14 ounces sweetened condensed milk (1 can)
- ¼ teaspoon ground cinnamon
- 1 1/2 teaspoons vanilla extract
Instructions
- Heat oven to 350º Fahrenheit. Fill a 9" pie plate with pie crust.1 unbaked pie shell
- In a large bowl, blend sweet potatoes and sugar with a hand mixer. 2 cups cooked mashed sweet potatoes, ½ cup packed brown sugar
- Add one egg, then beat the mixture. Add the second egg and beat again. 2 large eggs
- Add softened butter, dry pudding mix, condensed milk, cinnamon and vanilla. Mix well. ½ cup salted butter, 1 small box instant vanilla pudding, 14 ounces sweetened condensed milk, ¼ teaspoon ground cinnamon, 1 ½ teaspoons vanilla extract
- Pour into the unbaked pie crust and bake for 40-50 minutes.
- Allow the pie to cool on a wire rack.
Video
Notes
Fresh sweet potatoes vs. canned sweet potatoes. You can use either for this recipe. Fresh sweet potatoes (or yams) will obviously mean a pie that tastes just a little bit fresher. If you choose fresh sweet potatoes, peel the potatoes, cut them in chunks, then boil them in water until they are soft. Drain the potatoes and mash until they are creamy. For canned potatoes, be sure to drain all of the liquid off of the potatoes before you mash them.
Refer to the article above for more tips and tricks.
The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 459kcal | Carbohydrates: 57g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 93mg | Sodium: 291mg | Potassium: 352mg | Fiber: 1g | Sugar: 41g | Vitamin A: 5270IU | Vitamin C: 2.1mg | Calcium: 177mg | Iron: 1.2mg
This pie was absolutely wonderful 🥧 I felt the cinnamon could have been doubled but maybe next time I will tweak it a bit it’s delicious 😋
The flavor on this pie is simply delicious! Delicious 😋Thank you! Happy Thanksgiving!
My mixture was quite thick. I doubled and still have plenty left for at least 2 more pies. Did I do something wrong?
I NEED HELP PLEASE..I accidently premade the van. Pudding mix and I don’t have any possible way to get another box…would it be possible to use the premade pudding into the pie please I don’t know what to do
Do I need to refrigerate this pie once it’s cooled
What would the baking temperature and time be if I’m making this into mini pies?
This pie is absolutely delicious! But I’d half the sugar or even omit due to the sugar in condensed milk and pudding mix. My husband felt it needed more spice but I loved it!
Do u make the pudding or just add the box to ingredients
Maybe i made a mistake but this gave me a lot more liquid than my pie needed. I think i overfilled it and it’s taking much longer to not be so jiggly. 🙁 with the pudding mix, would you say the expectation should still be that a knife comes out clean?
What kind of butter
If you use the canned yams which come in syrup can you cut down on the added sugar?
Curious how much you cook down the yams? Just until fork tender? Or softer? I can’t wait to try this, it looks/sounds heavenly 🙂
I have to make 6 pies do i just multiply the ingredients by 6
Thanks for a bigger amount I’m get ready to make them for Thanksgiving I let you no how it was after they are cooked and eaten
This recipe looks really yummy can i have measurements for 3 pies i want to make 3 instead of 1