Pumpkin Pie or Sweet Potato Pie

8 servings Prep: 20 m Cook: 50 m Total: 1 h 10 m Beginner
4.0/5 (1)
Pumpkin Pie or Sweet Potato Pie
I was given this recipe over 30 years ago. Very versatile, the pumpkin pie is great for using leftovers from your Jack-o’-lanterns with pumpkin, eggs, evaporated milk, and warm spices like cinnamon, ginger, and nutmeg. You can even use sweet potatoes in place of the pumpkin, if you prefer.

Ingredients

8 servings
  • 1 1/2 cups mashed pumpkin or sweet potatoes
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 2 slightly beaten eggs
  • 1 1/4 cups whole milk
  • 1 (6 oz) can evaporated milk
  • 1 (9 inch) unbaked pastry shell

Step-by-Step Instructions

  1. Preheat oven to 400°F.
  2. Thoroughly mix pumpkin or sweet potato with the sugar, salt, and spices (cinnamon, ginger, nutmeg, and cloves).
  3. Blend in eggs, milk, and evaporated milk until smooth.
  4. Pour into an unbaked pastry shell (crimp edges high to prevent overflow).
  5. Bake in preheated 400°F oven for 50 minutes or until an inserted knife comes out clean. Cool completely before serving.

Common Problems and Solutions

Q: Why is my pie filling watery?

A: Make sure your pumpkin or sweet potatoes are well-drained and not too wet. If using fresh pumpkin, drain excess moisture after mashing. Also ensure you're measuring accurately and not over-mixing.

Q: How do I know when the pie is done?

A: Insert a knife about 1 inch from the edge - it should come out clean. The center may still jiggle slightly but will set as it cools. Don't overbake or the filling will crack.

Q: Why did my crust get soggy?

A: Crimp the edges high as directed to create a barrier. You can also brush the unbaked crust with a beaten egg white before adding filling to create a moisture barrier.

Tips and Techniques

If using leftover Jack-o’-lantern pumpkin, roast it first at 350°F until tender, then mash and drain well. For sweet potato version, use cooked and mashed sweet potatoes that have been cooled completely. The pie tastes even better the next day after the flavors meld.

Ingredient Substitutions

  • whole milk: half-and-half or 2% milk
  • evaporated milk: heavy cream or additional whole milk
  • fresh pumpkin or sweet potatoes: 1 (15 oz) can pure pumpkin puree

Equipment Needed

  • 9-inch pie pan
  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons

Historical Context

Both pumpkin and sweet potato pies are beloved Southern desserts, with sweet potato pie having particularly deep roots in Louisiana and African American culinary traditions. Many families serve both at Thanksgiving.