Sweet Potato Pie with Vanilla Pudding and Evaporated Milk

Sweet Potato Pie with Vanilla Pudding

Roasted sweet potatoes give this pie its orange color and gently textured filling. Instant vanilla pudding mix and evaporated milk are blended into the sweet potatoes, not layered on top. The filling bakes in a crimped pastry crust until the edges are set and the center has only a slight wobble. Let the pie cool for at least 2 hours before cutting it into wedges that hold their shape.

Ingredients for Sweet Potato Pie with Vanilla Pudding

• 1 unbaked pie crust, fitted into a 9-inch deep-dish pie plate
• About 2 medium to large sweet potatoes, enough for 2 cups cooked, peeled flesh (450g)
• 1 standard 3.4-ounce package instant vanilla pudding mix (96g)
• 1 cup evaporated milk (240g)
• 2 large eggs
• 2 tablespoons unsalted butter, melted and slightly cooled (30g)
• 1/4 cup granulated sugar (50g)
• 1/4 cup packed light brown sugar (55g)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt

How to Make Sweet Potato Pie with Vanilla Pudding

1. Roast the sweet potatoes: Heat the oven to 400°F (205°C). Scrub the potatoes and place them whole on a lined baking sheet. Roast uncovered for about 45 to 60 minutes, checking after 40 minutes. They are ready when a knife slides easily through their centers.
2. Prepare the crust: Fit the dough into a 9-inch deep-dish pie plate without stretching it, then crimp the edge. Freeze for about 10 minutes, until firm. Reduce the oven to 375°F (190°C) for the pie.
3. Purée the potatoes: Let the potatoes cool until safe to handle, then remove the skins. Measure 2 cups of cooked flesh (450g) and purée it in a blender or food processor until smooth. Remove any visible fibers caught on the equipment.
4. Mix the filling: Blend the potato purée with both sugars, the eggs, butter, vanilla, cinnamon, and salt. In a bowl, whisk the dry instant pudding mix into the evaporated milk until smooth. Promptly blend it into the potato mixture until no dry pockets remain; the mixture may thicken as it sits.
5. Fill and bake: Pour the filling into the chilled, unbaked crust and set the pie plate on a baking sheet. Bake uncovered at 375°F for about 50 to 65 minutes, starting to check at 50 minutes. The edges should be set, the crust edge golden-brown, and the center should have only a slight wobble, not a liquid ripple. Loosely shield the crimped edge with foil if it browns too quickly.
6. Cool and slice: Set the pie on a wire rack for at least 2 hours before cutting it into 8 wedges. Serve plain, with whipped cream offered separately if desired.

How to Get a Smooth Filling

Measure the sweet potato after roasting and peeling; potatoes of similar size can yield different amounts of flesh. Purée the measured amount thoroughly before adding the pudding mixture. If strings collect on the blender or mixer, remove them rather than stirring them back in.

How to Tell When the Pie Is Done

Use the center, not just the clock, to judge doneness. If it ripples like liquid, keep baking and check again in short intervals. The filling may puff slightly, then settle as it cools. Slicing while the pie is warm can leave even a fully baked filling too soft for neat wedges.

Instant Pudding and Crust Notes

Use dry instant vanilla pudding mix, not prepared pudding, and do not follow the milk directions on the package. The powder is mixed with the recipe’s 1 cup of evaporated milk and blended into the filling. The crust is chilled and filled without blind-baking. Homemade dough works if it fits the same deep-dish plate.

Storage

Once cool, cover the pie and refrigerate it in an airtight container for up to 2 days. It can be baked ahead within that window; avoid leaving this egg-and-dairy pie at room temperature for an extended period.

More Sweet Potato Pies

For other versions, see Purple Sweet Potato Pie with Gingersnap Crust or Mini Sweet Potato Pies with Fluted Pastry Crusts.

Nutrition

Approximate nutrition per slice, based on 8 slices: 345 calories, 6g protein, 14g fat, and 50g carbohydrates. Per 100g of finished pie: approximately 245 calories, 4g protein, 10g fat, and 35g carbohydrates. Values vary with the crust used and moisture lost during baking.