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

Scale

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

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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.