Easy Eggless Sweet Potato Pie

This Easy Eggless Sweet Potato Pie is creamy, silky smooth, rich, and dense spiced! A delicious dessert to celebrate the holidays that will be a hit with your guests.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings - 10 slices

Calories 319kcal

Author Oriana Romero

Equipment

Ingredients

Crust:

1 unbaked pie crust (homemade or store-bought)

Sweet Potato Filling:

1 lb (454 g) sweet potatoes
3/4 cup (150 g) brown sugar
2 tablespoons (28 g) butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon (5 ml) pure vanilla extract
2 tablespoons (30 ml) bourbon (optional)
12 oz (354 ml) evaporated milk
2 tablespoons ( 18 g) all-purpose flour

Eggless Egg Wash:

1 tablespoon (15ml) milk or heavy cream
1 1/2 teaspoons (7.5 ml) maple syrup or sweetened condensed milk

Instructions

Crust:

If using homemade pie dough, make the pie dough through step 4 according to my How to Make Pie Crust from Scratch recipe. After the chilling time, place dough on a floured surface, roll to 1/4" thick, and place into a pie dish, crimping or fluting the edges.
If using a store-bought pie crust, follow packet instructions. Place the dough into a pie dish, crimping or fluting the edges.
At this point, you have two options, adding the sweet potato filling over the unbaked pie crust or blind baking the pie crust before adding the filling to ensure a crispy pie bottom. It’s totally up to your taste, I have done it both ways, and the pie has been delicious either way.
If you want to blind bake the crust: Line the chilled pie shell with a double layer of parchment paper or aluminum foil. Fill the pie with pie weights or dry beans (about 1 quart / 950 gr). Bake at 400º F (200º C) for 15 – 18 minutes, or until the edges are set and just beginning to turn golden. Carefully remove the pie crust from the oven. Remove weights and paper and return the crust to the oven to continue baking until golden and crisp, 5 – 10 minutes.

Cook the Sweet Potatoes:

Oven: Preheat the oven to 375º F (190º C). Pierce sweet potatoes several times with a knife and place them on a foil-lined baking sheet. Bake for 50 – 60 minutes or until softened through.
Stovetop: Place sweet potatoes in a large saucepan. Cover them with water, then bring them to a boil on the stovetop. Boil for 45-50 minutes or until super soft.
Instant Pot /Pressure Cooker: Pierce the potatoes with a fork. Set a heatproof trivet or steamer basket in the Instant Pot or electric pressure cooker. Add 1 cup water and place the sweet potatoes on the trivet. Lock the lid on and check that the valve is set to seal. Set to cook for 12 – 18 minutes under HIGH pressure for small/medium potatoes. When the cooking time is up, let the pressure naturally release for 10 minutes. Carefully, quick release any remaining pressure. Open the pressure cooker and remove the sweet potatoes.
Once sweet potatoes are tender, allow them to cool until they are easy to handle. Cut the tops and bottoms of the potatoes and peel the skins off.

Make the Sweet Potato Filling:

Preheat oven to 350°F (180° C).
Using a handheld or stand mixer fitted with a paddle or whisk attachment (you can use a blender or a food processor for this), beat/blend/pulse the potatoes on medium-high speed until smooth.
Add the remaining filling ingredients and beat/blend/pulse on high speed until smooth and combined. NOTE: I like to press the sweet potato mixture through a large sieve to eliminate some of the fibrous strings you find in some sweet potatoes and ensure a smoother texture.
Spread filling into prepared pie crust. Smooth top with a spatula.
Mix the eggless eggwash ingredients in a small bowl. Brush the edges of the crust with eggless egg wash.
Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out “mostly” clean. The center should wobble, but the edge should be set. Note: if you find the edges of the pie crust are browning too quickly, cover the edges with a pie crust shield or a ring of aluminum foil to protect it.
Remove the pie from the oven. Place it on a cooling rack and allow it to cool for at least 2 hours at room temperature before serving.
Decorate with whipped cream and candied pecans, if desired.

Notes

STORE your sweet potato pie covered at room temperature for up to 24 hours or refrigerated for up to 3 days.

FREEZE the pie, well covered with plastic wrap or foil, for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow it to come to room temperature before slicing.

MAKE AHEAD: This a great pie to make 1 day in advance because the flavors get even better. Cover tightly and store at room temperature. Do not add any topping until you are ready to serve.

BOURBON (optional): The bourbon doesn’t overpower at all and adds a unique flavor to the pie. If possible, I recommend adding it.

EVAPORATED MILK: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home. I have no substitution suggestions yielding the same texture, moisture, and flavor.

TIPS TO MAKE THE BEST EGGLESS SWEET POTATO PIE

If you are making the pie crust, I recommend making the dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out.
I like to press the sweet potato mixture through a large sieve to eliminate some of the fibrous strings you find in some sweet potatoes and ensure a smoother texture.
During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.

SUPER EASY 5 MIN CANDIED PECANS

Heat a medium non-stick skillet over medium heat.
Add 1 cup (100 g) pecan, 1/4 cup (50 g) sugar, and 2 tablespoons (28 g) butter. Stir constantly with a heatproof rubber spatula for approximately 3- 5 minutes or until the nuts are evenly coated in the melted sugar/butter.
Transfer pecans to a parchment paper-lined plate. The pecans and coating will harden in 5-7 minutes.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition