Traditional Crustless Sweet Potato Pie

Here is my favorite crustless sweet potato pie recipe, with smooth, creamy sweet potatoes, warm spices, vanilla, and a touch of brown sugar that bakes into a rich, custard-like dessert.

This sweet potato pie is perfect when you want all the flavors of traditional pie but without the fuss of making crust. I love serving this during fall gatherings because it’s so much easier to prepare, and honestly, no one ever misses the crust when they taste how good this is.

What Kind of Sweet Potatoes Should I Use?

For this crustless pie, you’ll want to use orange-fleshed sweet potatoes, which are the most common variety you’ll find at the grocery store. These have that classic sweet, creamy texture that makes for a smooth and rich pie filling. You can absolutely use canned sweet potatoes or yams (like Bruce’s brand mentioned in the recipe) if you’re short on time – just make sure to drain them well and mash until smooth. If you’re starting with fresh sweet potatoes, bake them whole at 400°F until they’re fork-tender, then scoop out the flesh and mash it up. Either way, make sure your sweet potatoes are completely smooth before mixing them into the pie – nobody wants lumpy filling!

Options for Substitutions

This crustless pie is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Sweet potatoes: If you can’t find sweet potatoes, butternut squash or pumpkin puree work great too. Just make sure to drain any excess liquid if using canned pumpkin.
• Evaporated milk: Heavy cream, half-and-half, or even whole milk can replace evaporated milk. If using regular milk, you might want to reduce it slightly by simmering for a few minutes to concentrate the flavor.
• Brown sugar: You can use all white sugar if that’s what you have, or try maple syrup (reduce by about half and cut back on other liquids slightly).
• Butter: Unsalted butter works fine – just add a pinch of salt to the mixture. For a dairy-free version, try coconut oil or vegan butter sticks.
• Spices: No nutmeg? Try allspice or a pinch of ground cloves. You can also use pumpkin pie spice (about 2 teaspoons) instead of mixing individual spices.
• Lemon zest: Orange zest gives a nice twist, or you can skip the citrus altogether if you don’t have any on hand.

Watch Out for These Mistakes While Baking

The biggest mistake when making crustless sweet potato pie is not properly draining your mashed sweet potatoes, which can lead to a watery, loose filling that never sets – make sure to press out any excess moisture with a clean kitchen towel or let them sit in a fine-mesh strainer for 15 minutes.

Another common error is not beating the eggs thoroughly into the mixture, so take your time whisking them in completely to avoid streaky, uneven texture in your finished pie.

Since there’s no crust to protect the edges, keep an eye on the top during baking and cover with foil if it starts browning too quickly, and always test for doneness by inserting a knife in the center – it should come out mostly clean with just a few moist crumbs.

Let the pie cool completely before slicing, as it continues to set as it cools and will hold its shape much better when served.

What to Serve With Crustless Sweet Potato Pie?

This creamy sweet potato pie is perfect on its own, but a dollop of freshly whipped cream really takes it to the next level. I love serving it with a scoop of vanilla ice cream on the side, especially when the pie is still slightly warm – the contrast between hot and cold is amazing. For some extra crunch and flavor, try sprinkling crushed pecans on top or even a light dusting of cinnamon. A hot cup of coffee or spiced chai tea makes the perfect drink pairing to round out this cozy dessert.

Storage Instructions

Keep Fresh: This crustless sweet potato pie keeps beautifully in the refrigerator for up to 5 days when covered with plastic wrap or stored in an airtight container. The custard-like texture actually gets even better after a day or two as all the flavors meld together perfectly.

Freeze: You can freeze this pie for up to 3 months! Just wrap it tightly in plastic wrap and then aluminum foil, or store it in a freezer-safe container. I like to slice it first and freeze individual portions so I can grab a piece whenever I’m craving something sweet.

Serve: Thaw frozen pie overnight in the refrigerator before serving. You can enjoy it cold straight from the fridge, or let it sit at room temperature for about 30 minutes if you prefer it less chilled. Either way, don’t forget to add your favorite toppings like whipped cream or crushed pecans!

Preparation Time	10-15 minutes
Cooking Time	50-60 minutes
Total Time	60-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3600
• Protein: 35-40 g
• Fat: 120-130 g
• Carbohydrates: 520-550 g

Ingredients

For the filling:

• 2 sticks salted butter (melted and cooled slightly)
• 1 1/2 cups sugar
• 1 cup evaporated milk (creates a silky, custard-like texture)
• 1 tsp cinnamon (freshly ground preferred)
• 1/2 tsp nutmeg
• 4 eggs (room temperature for better mixing)
• 1 tsp lemon zest (finely grated, not juice)
• 1/2 cup light brown sugar (packed for measuring)
• 4 cups mashed sweet potatoes (I use Bruce’s yams, about 2 lbs fresh or canned)
• 2 tsp vanilla extract (I use Madagascar vanilla for depth)

For serving (optional):

• Crushed pecans (optional, adds nice crunch)
• Whipped cream (optional but recommended for richness)
• Vanilla bean ice cream

Step 1: Prepare the Oven and Pan

• Butter or cooking spray for greasing

Preheat your oven to 350°F and generously grease two 9-inch pie pans with butter or cooking spray, making sure to coat the bottoms and sides evenly.

This prevents sticking and ensures clean serving.

Position one oven rack in the lower-middle section where you’ll place the pies for even baking.

Step 2: Combine and Blend the Custard Mixture

• 4 cups mashed sweet potatoes
• 1 cup evaporated milk
• 2 sticks salted butter
• 1 1/2 cups sugar
• 1/2 cup light brown sugar
• 4 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tsp vanilla extract
• 1 tsp lemon zest

In a large mixing bowl, combine the mashed sweet potatoes, evaporated milk, melted butter (cooled slightly so it doesn’t cook the eggs), both sugars, room-temperature eggs, cinnamon, nutmeg, vanilla extract, and lemon zest.

Using an electric mixer on medium speed, blend everything together for 45 to 60 seconds until the mixture is smooth and fully incorporated—you want a silky custard consistency with no lumps.

I like to use Madagascar vanilla in this recipe because it adds a deeper complexity that complements the earthy sweetness of the potatoes beautifully.

Step 3: Pour and Begin Baking

• Custard mixture from Step 2
• Aluminum foil

Divide the custard mixture from Step 2 evenly between the two prepared pie pans, filling each about three-quarters full.

Place both pies on the lower-middle rack of your preheated 350°F oven and bake for approximately 40 minutes.

At the 40-minute mark, loosely cover the top of each pie with aluminum foil to prevent the surface from browning too quickly while the centers continue to set.

Step 4: Finish Baking and Cool

• Baked pies from Step 3

Continue baking the foil-covered pies for an additional 10 to 20 minutes (50 to 60 minutes total from the initial bake time).

The pies are done when the edges are set but the center still has a slight jiggle—about a 2-inch circle in the middle should wobble gently when you give the pan a light shake.

This residual carryover cooking will set the center perfectly as it cools.

Remove from the oven and let the pies cool at room temperature for at least 1 hour before serving; I find they develop the best custard-like texture and flavor after this rest period.

Step 5: Serve with Toppings

• Cooled pies from Step 4
• Whipped cream
• Crushed pecans
• Vanilla bean ice cream

Once cooled, slice the pies and serve each piece with a generous dollop of whipped cream and a scoop of vanilla bean ice cream.

If desired, sprinkle crushed pecans over the top for added texture and richness.

The warm spices and creamy custard pair beautifully with the cool toppings.