If you’re looking to impress your family and friends with a dessert that’s both comforting and delightfully vibrant, then this Orange Sweet Potato Custard Pie Recipe is your new best friend. It combines the creamy richness of sweet potatoes with a bright orange zest and juice kick, creating a custard pie that’s silky smooth, just sweet enough, and bursting with warm, cozy spices. Perfect for holiday tables or any day that calls for a slice of blissful indulgence, this recipe balances nostalgia with a fresh citrus twist that keeps everyone coming back for more.
Ingredients You’ll Need
These ingredients are wonderfully simple but each plays a crucial role in delivering the perfect balance of flavor, texture, and color that makes the Orange Sweet Potato Custard Pie Recipe so uniquely delicious.
- 1 9-inch unbaked pie crust: The buttery base that holds all that luscious filling together with a flaky, tender bite.
- 1 1/2 cups mashed cooked sweet potato: Adds natural sweetness and a creamy, velvety texture essential for custard pies.
- 1/2 cup orange juice: Brings a refreshing citrus brightness that lifts the whole pie.
- 1 tablespoon orange zest: Concentrated orange flavor that infuses each bite with aromatic citrus notes.
- 3/4 cup brown sugar (packed): Adds deep molasses sweetness and moisture for a rich, caramelized flavor.
- 1/2 teaspoon ground cinnamon: A warm spice that enhances the cozy essence of the pie.
- 1/4 teaspoon ground nutmeg: Delivers subtle earthiness and complexity to the flavor profile.
- 1/4 teaspoon ground ginger: A slight kick of spice that balances the sweetness perfectly.
- 1/4 teaspoon salt: Elevates all the flavors by balancing sweetness and enhancing depth.
- 3 large eggs: The binder that sets the custard and gives the pie its luscious, creamy texture.
- 1 cup whole milk: Provides richness and helps create the smooth custard consistency.
- 2 tablespoons unsalted butter (melted): Adds indulgent richness and a silky mouthfeel.
- 1 teaspoon vanilla extract: Rounds out the flavors with a sweet, floral hint that complements both orange and sweet potato.
How to Make Orange Sweet Potato Custard Pie Recipe
Step 1: Preheat and Prepare the Filling
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake. In a large bowl, combine mashed sweet potatoes with orange juice and zest. Add brown sugar and spices like cinnamon, nutmeg, ginger, and salt. Whisk everything together until the mixture is smooth and the aromatic spices have spread evenly.
Step 2: Incorporate the Custard Ingredients
Next, crack the eggs into the bowl and pour in the milk, melted butter, and vanilla extract. Whisk everything together gently but thoroughly until the mixture becomes a creamy custard base. This step is key to achieving that melt-in-your-mouth custard texture.
Step 3: Fill the Pie Crust
Grab your unbaked pie crust and carefully pour the custard filling inside. Use a spatula or the back of a spoon to smooth the top so it bakes evenly. This will make sure every slice looks beautiful and holds together well when served.
Step 4: Bake to Perfection
Place the pie on the middle rack of your oven and bake for 45 to 50 minutes. You’ll know it’s done when the custard is set — the center should no longer jiggle, and a knife inserted near the middle will come out clean. If the crust edges start browning too fast, cover them with foil to prevent burning.
Step 5: Cool and Serve
Once out of the oven, let your pie cool completely at room temperature. Cooling allows the custard to fully set and makes slicing easier. Whether you serve it chilled or at room temperature, this pie always delivers a luscious, creamy treat with every bite.
How to Serve Orange Sweet Potato Custard Pie Recipe
Garnishes
A dollop of freshly whipped cream is a classic companion, adding a light, airy texture that contrasts beautifully with the custard’s richness. Sprinkle a little extra orange zest on top for a burst of color and fresh aroma, or dust with a pinch of cinnamon to emphasize the spice notes.
Side Dishes
Serve this pie alongside a warm cup of spiced tea or freshly brewed coffee to complement the orange and sweet potato flavors. For a heartier meal, pair it with roasted turkey or ham—this pie shines as a gorgeous, flavorful dessert centerpiece on any holiday table.
Creative Ways to Present
Try slicing individual portions and serving each on a pretty dessert plate with a drizzle of caramel sauce or a few candied orange slices. For festive occasions, top with toasted pecans or chopped crystallized ginger for extra texture and zing. Presentation is half the fun, and with this pie, it’s easy to impress.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pie tightly with plastic wrap or place it in an airtight container. It will keep beautifully in the refrigerator for up to 3 days, keeping all those lovely flavors intact and ready to enjoy whenever a sweet craving hits.
Freezing
This Orange Sweet Potato Custard Pie Recipe freezes well if you want to prepare in advance. Wrap the fully baked and cooled pie tightly in plastic wrap and then aluminum foil for extra protection. Freeze for up to a month, making it a stress-free option for holiday planning or meal prep.
Reheating
To reheat, thaw frozen pie overnight in the fridge if needed. Warm the slices in a low oven (about 325°F or 160°C) for 10 to 15 minutes to bring back that fresh-baked warmth without drying it out. Avoid microwaving to preserve the custard’s delicate texture.
FAQs
Can I use canned sweet potato purée instead of fresh?
Absolutely! Canned sweet potato purée works great and saves you the time of cooking and mashing. Just be sure to choose a variety without added sugars or spices to control the flavor precisely.
What if I want a stronger orange flavor in the pie?
Feel free to add more orange zest or even a splash more orange juice. The zest especially packs a powerful punch of citrus aroma that brightens the whole pie without making it sour.
Can this pie be made vegan or dairy-free?
With some substitutions, yes! Use a plant-based milk like almond or oat, replace butter with coconut oil or vegan margarine, and try flax eggs or another egg substitute to mimic the custard’s texture.
Is it necessary to let the pie cool completely before slicing?
Yes, letting the pie cool fully is essential. It helps the custard set firmly, so when you slice, each piece holds together beautifully and presents nicely on the plate.
How long can I keep the pie at room temperature?
Since this pie contains eggs and milk, it’s safest to keep it at room temperature for no more than 2 hours. After that, refrigeration is recommended to prevent spoilage and maintain the best quality.
Final Thoughts
There’s something magical about this Orange Sweet Potato Custard Pie Recipe that makes it feel special yet incredibly approachable. From the first creamy, citrus-kissed bite to the lingering spiced sweetness, it’s a dessert that truly delights the senses. Whether you’re making it for a holiday feast or a cozy weeknight treat, I hope you give this recipe a try and enjoy every single luscious slice as much as I do.
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Orange Sweet Potato Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Orange Sweet Potato Custard Pie is a delightful twist on the classic sweet potato pie, infusing vibrant citrus flavors with creamy custard and warm spices. Perfect for holiday celebrations or any cozy gathering, the pie features a smooth sweet potato filling enhanced with orange juice and zest, nestled in a flaky 9-inch pie crust. Baked to perfection, this dessert offers a balanced sweetness with aromatic cinnamon, nutmeg, and ginger, creating a comforting and festive treat.
Ingredients
Pie:
- 1 9-inch unbaked pie crust
Filling:
- 1 1/2 cups mashed cooked sweet potato
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 3/4 cup brown sugar (packed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
- Mix Filling: In a large bowl, whisk together the mashed sweet potato, orange juice, orange zest, brown sugar, ground cinnamon, nutmeg, ginger, and salt until the mixture is smooth and well combined.
- Add Wet Ingredients: Incorporate the eggs, whole milk, melted unsalted butter, and vanilla extract into the sweet potato mixture. Whisk thoroughly until the filling becomes creamy and fully combined.
- Fill Pie Crust: Pour the prepared filling into the unbaked 9-inch pie crust. Smooth the top evenly with a spatula to ensure consistent baking.
- Bake: Place the pie in the preheated oven and bake for 45–50 minutes. Bake until the center is set and a knife inserted near the center comes out clean. If the edges of the crust brown too quickly, cover them with foil to prevent burning.
- Cool: Remove the pie from the oven and allow it to cool completely at room temperature. This helps set the custard filling properly.
- Serve: Once cooled, slice the pie into 8 servings. Serve chilled or at room temperature, optionally topped with whipped cream for added indulgence.
Notes
- You can use canned sweet potato purée as a time-saving alternative for fresh mashed sweet potatoes.
- For a stronger and brighter citrus flavor, increase the amount of orange zest in the filling.
- This pie can be prepared a day in advance and stored refrigerated to enhance the flavors.
