Sweet Potato Pie with Spiced Filling and Fluffy Whipped Cream Recipe

If you’re craving something soulful and sweet that just screams fall, you’re in the right place. This Sweet Potato Pie with Spiced Filling and Fluffy Whipped Cream Recipe has been my go-to comfort dessert for years — it’s rich, warmly spiced, and topped with the lightest whipped cream you can imagine. Trust me, once you try it, you’ll be hooked just like my family is. So, let me guide you through making a pie that’s as cozy as your favorite sweater, but way tastier!

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Ingredients You’ll Need

To nail this Sweet Potato Pie with Spiced Filling and Fluffy Whipped Cream Recipe, it’s all about choosing fresh, quality ingredients and a good pie crust that’ll hold all that luscious filling. I like using a store-bought crust when time’s tight, but making your own elevates it even more.

• Sweet potatoes: Look for firm, medium-sized ones with bright skin to ensure natural sweetness and creamy texture.
• Ground cinnamon, ginger, and allspice: Fresh spices bring the best aroma and flavor; I recommend grinding your own if you can.
• Light brown sugar: Adds that perfect molasses note — don’t swap with dark brown sugar or it’ll overpower the spices.
• Evaporated milk: It gives the filling richness and the right moisture balance without being too heavy.
• Unsalted butter: Ensures control over the saltiness and adds a lovely creaminess to the filling.
• Eggs: The binder that holds the pie together, making sure it’s firm but still tender.
• Bourbon or pure vanilla extract: Either will add complexity — I usually go bourbon for a cozy autumn vibe.
• Cold heavy whipping cream: For that airy, fluffy whipped cream topping that everyone raves about.
• Marshmallow cream (optional): I’ve used this for a fun variation that brings a creamy sweetness with a hint of nostalgia.
• Pie crust: You can’t skip this! Choose your favorite, whether homemade whole wheat or store-bought for convenience.

Variations

I love how versatile this Sweet Potato Pie with Spiced Filling and Fluffy Whipped Cream Recipe is. Over time, I’ve experimented with a few tweaks that made it even more special or tailored to guests’ tastes – and you should too!

• Marshmallow Whipped Cream Variation: When I swapped part of the cream for marshmallow cream, the topping got a delightful fluffy sweetness, like a cloud of nostalgia. Super fun for kids or holidays.
• Bourbon Swap for Vanilla: For a kid-friendly or milder flavor, I sometimes skip bourbon entirely and just double the vanilla extract—it’s still deliciously aromatic.
• Coconut Fun: Sprinkling unsweetened coconut flakes on top before serving adds texture and tropical contrast that my family adores.
• Whole Wheat Crust: Using my homemade whole wheat crust adds a little nuttiness and makes this pie feel wholesome and a bit more rugged.

How to Make Sweet Potato Pie with Spiced Filling and Fluffy Whipped Cream Recipe

Step 1: Prepare Your Pie Crust Like a Pro

First things first, get your pie crust ready. Whether you’re rolling out homemade dough or using a store-bought one, transfer it to a 9-inch pie dish, trim the edges, and fold them under to create a thick border. Then, crimp the edges with your fingers or fork—it’s such a satisfying step! Cover with plastic wrap and pop it in the fridge for at least 30 minutes. Chilling helps prevent shrinkage while baking and keeps everything crisp.

Step 2: Cook and Mash the Sweet Potatoes

Peel and chunk your sweet potatoes into big 3-inch pieces, then boil them until you can easily pierce them with a knife—usually about 15 to 20 minutes. I found that boiling instead of baking keeps the potatoes moist and perfect for mashing. Once tender, drain and mash them in the same pot you cooked them in; it keeps cleanup easier and lets you start adding your spices right away.

Step 3: Mix in Spices and Evaporated Milk for That Spiced Filling

Add your brown sugar, cinnamon, ginger, allspice, salt, butter, and half of the evaporated milk to those mashed potatoes. Turn the heat to low and cook, mashing as you go for about 5 minutes. This step really helps blend the flavors and soften any lumps. I like to use an immersion blender here to get the mixture ultra-smooth and silky – it makes the filling unbelievably creamy.

Step 4: Whisk Eggs with Remaining Milk and Flavorings

While the spiced sweet potato base cools just a bit (you want it warm but not hot to avoid scrambling eggs), whisk together the rest of the evaporated milk, granulated sugar, eggs, bourbon, and vanilla extract. This combo adds richness and balances sweetness. Once combined, gently stir the egg mixture into the sweet potato filling until smooth and even.

Step 5: Fill, Bake, and Watch the Magic Happen

Pour your filling into the chilled pie crust and place the whole pie on a baking sheet (pro tip: the sheet catches any drips). Bake at 375°F for 10 minutes, then reduce the temperature to 325°F and bake for about 50 minutes more, until the filling is set but still jiggles slightly in the center. Keep an eye on the crust—if it browns too fast, shield the edges with foil. When done, let it cool completely to get that perfect slice.

Step 6: Whip Up Fluffy Whipped Cream Topping

For the crowning glory, beat cold heavy cream until soft peaks start forming, then add vanilla and continue whipping until you get almost firm peaks but still creamy. If you’re feeling playful, mix in marshmallow cream for that extra fluffy, sweet twist. Dollop or pipe the whipped cream right onto pie slices and prepare for compliments.

How to Serve Sweet Potato Pie with Spiced Filling and Fluffy Whipped Cream Recipe

Garnishes

I like to keep garnishes simple but impressive — a generous dollop of homemade whipped cream is a must, sometimes dusted with a sprinkle of extra cinnamon or nutmeg. For a bit of texture and a tropical hint, I toss on some toasted unsweetened coconut flakes right before serving. It’s such a nice contrast to the smooth filling.

Side Dishes

This pie is perfect on its own, but when hosting, I like to pair it with hot apple cider, a scoop of vanilla bean ice cream, or even a simple green salad if it’s a brunch spread. It really shines alongside other cozy autumn flavors.

Creative Ways to Present

For holiday dinners or special parties, I’ve served mini versions of this pie in ramekins or tart pans. They’re adorable and perfect for individual servings. Another favorite is piping the whipped cream into fancy swirls and topping with a sprinkle of cinnamon for an elegant touch.

Make Ahead and Storage

Storing Leftovers

After baking, I always store leftover pie tightly covered in the fridge. Wrapped with plastic wrap or placed in an airtight container, it stays fresh for up to 3 days. The flavors actually deepen when chilled overnight, so I sometimes make it a day ahead to serve.

Freezing

Freezing the whole pie is doable but I prefer slicing individual pieces first. Wrap each slice tightly in plastic wrap and then foil to protect from freezer burn. They last up to 2 months and thaw beautifully in the fridge overnight.

Reheating

I gently reheat pie slices in a 325°F oven for about 10 minutes to warm them without drying out the filling. I always add fresh whipped cream afterward since reheating can soften it up too much.

FAQs

Final Thoughts

I absolutely love how this Sweet Potato Pie with Spiced Filling and Fluffy Whipped Cream Recipe brings everyone together—whether it’s holiday dinners, Sunday treats, or anytime you need a little warmth on your plate. It’s one of those recipes that make you feel like you’re truly home. I promise, once you give it a try, you’ll find yourself reaching for it all year round. So go ahead, bake a pie, grab a slice, and savor every spiced, creamy bite with your favorite people.

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