This Southern classic is a great alternative to pumpkin pie. The custard filling is creamier and less dense, as well as brighter in color. Top with whipped cream.



For crust:
For filling:


Instructions Checklist
  • Preheat oven to 350 degrees with rack on lowest shelf. Make crust: In a food processor, pulse graham crackers, sugar, ginger, and salt until finely ground. Add butter; pulse until mixture forms large, moist crumbs. Press crust into bottom and up sides of a 9-inch pie plate.

  • Make filling: In a large bowl, whisk together eggs and sugar until combined. Add sweet-potato puree, half-and-half, lemon juice, vanilla, salt, and allspice; whisk until completely smooth. Pour filling into crust; smooth top with a rubber spatula.

  • Place pie on a baking sheet, and bake until filling is set, 40 to 50 minutes. Transfer pie to a wire rack to cool completely, about 2 hours. Pie can be prepared up to a day ahead and refrigerated; serve chilled or at room temperature.

Cook's Notes

A press-in graham-cracker crust is simple to make (or buy one premade). We added ginger to complement the flavor of the sweet potatoes.

Reviews (2)

59 Ratings
  • 5 star values: 12
  • 4 star values: 26
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 1
Rating: 5 stars
I cheated a little and used a store-bought graham cracker crust. THAT was the only thing I wouldn't do again because the crust was not as soft as I would have liked. For the sweet potato puree, I just baked the potatoes for an hour, peeled off the skin and pureed it. It has such a wonderful, natural taste! The pie was so delicious that, every time my husband passed the refrigerator, the pie got smaller!
Rating: Unrated
We choose this pie along with my Mother, for Thanksgiving Holiday Dinner, all find it very good