Sweet Potato Pie With Condensed Milk

This simple sweet potato pie with condensed milk recipe has the perfect smooth texture and rich flavor. You are going to love how easy it is to put together, and it will be the star of your dessert table at Thanksgiving or any time a pie craving strikes.

Making sweet potato pie with condensed milk has got to be one of the best ways to make it. This recipe is super simple, and the filling is so smooth and delicious.

It is flavored with a little bit of orange zest, cinnamon, and nutmeg. However, you can use pumpkin pie spice instead if you prefer.

You will wonder why you ever made sweet potato pie any other way. But it’s ok, now that you know the secret you can make this this way from now on!

Making Condensed Milk Sweet Potato Pie

Do you keep evaporated milk in your pantry? I almost never have it on hand.

What do I always have? Sweetened condensed milk! 

You never know when you’ll need it to make a key lime pie or a quick batch of peanut butter fudge. So, you are likely to find several cans in my cabinet at any time. 

That rich creamy liquid gold that is sweetened condensed milk is perfect for making the sweet potato filling.  It not only adds the dairy part of the filling but also adds all of the sweetness you need. 

A couple of eggs, some spice, and mashed sweet potatoes round out the simple ingredient list. You will be putting your pie in the oven in no time at all.

The resulting sweet potato pie is everything you would want it to be. It is smooth, rich, and infused with warm spices.

So, if you are looking to make a sweet potato pie without evaporated milk, you are in the right place. A can of condensed milk makes the filling even easier to make and taste even better, making this the best sweet potato pie recipe around!

Tips and Tricks for a Great Sweet Potato Pie

Bake the pie on the bottom rack in the oven. This will help ensure good heat transfer to the bottom crust and help to avoid a soggy undercooked bottom.

Make sure you mash your sweet potato until it is completely smooth. You can cook fresh sweet potatoes or use some from a can, either way works great.

Beat the eggs slightly before adding the other ingredients. This will help them to incorporate fully.

Watch your crust and cover it if needed. If the pie crust starts getting dark, put a pie shield or some aluminum foil over the edges.

It is easy for the edges of the crust to get overdone waiting for the filling to set, so this will save your pie. The longer bake time and hotter oven is necessary to avoid the dreaded soggy bottom, but can be hard on the exposed edges.

I have made this pie in both a 9″ deep dish pan and a standard 9″ pie pan, both work. The standard pan results in a very full pie, but it can hold all of the filling if you transfer it to the oven carefully.

Homemade Pie Crust Recipes

There is no shame in picking up some refrigerated pie crust at the grocery store. I do that quite a bit myself.

However, if you want to make your pie extra special, making your own crust takes it to the next level and it is easier to do than you might think. Here are a couple of our favorite recipes.

My great-grandma was known for her tender pie crusts. My mom was looking for her recipe for years, and we finally got her lard pie crust recipe.

If you don’t want to use lard, MiMi also has a super flaky pie crust recipe that uses butter and a splash of apple cider vinegar. Both recipes are delicious and will be perfect for your homemade pumpkin pie.

For more tasty dessert inspiration, check out my full collection of pie recipes.