Sweet Potato Maple Pie
Thanksgiving has a way of bringing out the recipes that feel like home—the dishes that make the whole house smell warm and familiar, the ones that always seem to disappear first from the dessert table. And for me, this Sweet Potato Maple Pie is that dessert. It’s comfort, tradition, and fall flavor all wrapped up in a flaky pie crust.
Sweet potato pie has always been one of those classic Thanksgiving staples, but this version leans even deeper into the season. The maple syrup adds a rich, amber sweetness that feels perfectly autumnal—like the flavor equivalent of colorful leaves, cozy sweaters, and the quiet excitement of a holiday gathering. Paired with cinnamon, nutmeg, and allspice, the filling becomes silky, fragrant, and just the right amount of sweet.
It’s the kind of pie that fits effortlessly among the holiday favorites… the one you serve next to the pumpkin pie, knowing full well that everyone will come back for a sliver of both. It’s a pie that feels welcoming, nostalgic, and unmistakably Thanksgiving.
Whether you’re hosting dinner, traveling with a dessert in hand, or simply wanting something festive to enjoy the night before the feast, this pie brings that holiday spirit straight into your kitchen.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 2 cups (about 15 ounces) sweet potato purée
- 2 large eggs, at room temperature
- ⅓ cup brown sugar (light or dark)
- ⅓ cup pure maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon allspice
- ½ teaspoon salt
- 1 (12-ounce) can evaporated milk
Instructions
- Preheat your oven to 350°F.
- Prepare your pie crust:
Roll out your dough into a 9-inch pie pan. Lightly prick the bottom with a fork, then line with parchment paper and fill with pie weights or dried beans.
Blind bake for 12–15 minutes, or until the edges begin to turn golden.
Remove the parchment and weights, then bake for an additional 3–5 minutes to lightly dry out the bottom. Let cool slightly. - Pro tip:
To prevent the crust edges from over-browning as the filling bakes, loosely cover them with aluminum foil or use a pie shield. This helps you get an evenly golden crust without burning the edges. - Make the filling:
In a large bowl, whisk together the sweet potato purée, eggs, brown sugar, maple syrup, cinnamon, nutmeg, allspice, and salt until smooth. (A hand mixer works wonderfully here.)
Shake your can of evaporated milk before opening it, then slowly whisk it into the sweet potato mixture until everything is silky and uniform. - Assemble and bake:
Pour the filling into your pre-baked crust and smooth the top.
Bake for 50–60 minutes, or until the edges are set and the center has a slight jiggle. - Cool and chill:
Cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
Serving
Serve as-is or top with a generous cloud of homemade whipped cream. A scoop of vanilla ice cream also turns each slice into an instant holiday moment. Leftovers taste even better the next day (if you’re lucky enough to have any), making this a perfect make-ahead Thanksgiving dessert.
Bake Ahead & Storage
One of the reasons I love this pie for Thanksgiving is how beautifully it works as a make-ahead dessert. In the middle of all the cooking, prepping, and table-setting, having a dessert that’s already taken care of feels like a little holiday gift to yourself.
To make ahead:
Bake the pie completely and let it cool to room temperature. Once cooled, cover it tightly with plastic wrap or foil and refrigerate. Sweet potato pie actually develops even better flavor after a night in the fridge, so making it 1–2 days ahead is ideal.
Storage:
- Refrigerator: Store leftovers covered in the fridge for up to 4 days.
- Freezing: Sweet potato pie freezes well! Wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Serving leftovers: Cold slices are delicious, but you can warm individual slices in the microwave for 10–15 seconds if you want a cozy, just-baked feel.