Crustless Sweet Potato Pie (No Crust, No Fuss!)

Who can resist a soul food classic like sweet potato pie? Not me! But let’s be real—sometimes you’ve got a few sweet potatoes sitting around, no crust in sight, no energy to make one, and zero patience to wait. That’s where this crustless sweet potato pie comes in. It’s smooth, buttery, packed with warm spices, and honestly just as good as the version with a crust (maybe better).

Now y’all, let me warn you—this pie disappears fast. So go ahead and keep reading, because I’ve got a few tips and tricks to help you adjust the texture, spice, and sweetness just how you like it.

Ingredients for the Best Crustless Sweet Potato Pie

There are so many ways to make a sweet potato pie, but once you get the spices right, the next big thing is texture. And let me tell you—that part is all about personal preference. Some folks want it soft and custardy, others like it a little firmer. The good news? You’ve got control over that.

The two ingredients that shape the texture of this crustless sweet potato pie are the milk (or cream) and the eggs.

• For a firmer pie: Use 3 eggs instead of 2.

• For a softer pie: Add a splash more milk or half-and-half.

It’s really that simple. No need for flour, no fancy steps—we’re keeping this one easy and true to its Southern roots.

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Let’s Talk Spice.

If you’ve checked out my Harvest Pie recipe, you know I like to switch things up with the spice mix. I’m all about the spices! Some folks like to keep it simple with just cinnamon and nutmeg—and that’s totally fine. But don’t sleep on warming spices like mace, allspice, and cloves. They pair beautifully with sweet potatoes. And if you’re feeling a little daring, try a pinch of cardamom—it adds a unique twist that might just surprise you.

Toppings and Twists

I love this pie plain—just as it is—but sometimes a little topping makes it feel extra special. A dollop of whipped cream never hurts, or you can try a streusel topping like the one I use in my carrot soufflé recipe. A light sprinkle of chopped nuts adds a little crunch if that's your thing.

And you know I like to mix it up. Just like with my harvest pie, you can swirl in a bit of pumpkin or even swap the sweet potato for pumpkin entirely. If you go full pumpkin, the texture will be softer, so you might want to add an extra egg to help it set up a little firmer. The fun part is experimenting. You never know what new favorite you’ll come up with.

If you liked this recipe...
You might also enjoy my Harvest Pie — a cozy blend of sweet potato and pumpkin with just the right texture, giving you the best of both worlds. And don’t skip my Carrot Soufflé — smooth, lightly sweet, and always a hit at the table.

Recommended Tools

If you’re getting your kitchen set up or just want to make things a little easier, here are a few tools that come in handy for this recipe (and plenty of others too):

• Potato Masher – Great for getting those sweet potatoes smooth without dragging out the mixer.

• Hand Mixer – Perfect if you want a smoother texture with less effort.

• Measuring Cups – A good set makes all the difference.

• Measuring Spoons – Accurate spices make for better flavor.

• Liquid Measuring Cup – Especially useful when using milk or half-and-half.

• 8x8 or 9x9 Square Baking Pan – Either size works depending on how thick you want the pie.

• 9-inch Round Pie Pan – If you prefer the traditional pie shape.

These are all simple tools, but they really do make baking more fun and less stressful.

Heads up: This post contains affiliate links. That just means if you grab something I’ve recommended, I may receive a small thank-you commission (but it won’t cost you anything extra). I only share things I trust or think are worth checking out.

Tips for the Perfect Crustless Sweet Potato Pie Every Time

Before you get to baking, here are a few things that can make a big difference in how your crustless sweet potato pie turns out—especially if you like to tweak recipes to fit what you’ve got at home.

Boiling vs. Roasting Sweet Potatoes

If you boil your sweet potatoes, just keep in mind—they hold more water. So make sure to drain them really well, and you might want to cut back slightly on the milk or cream. Some folks add a spoon of flour to thicken it up if it gets too loose, but I usually skip that.

Personally? Roasting gives the best flavor and texture. But hey, sometimes you’re in a hurry to get a bite of that pie, and boiling will still get you there.

Mixing by Hand or Machine

You can mix the filling by hand or use a stand mixer. Hand mixing might leave a few more sweet potato fibers in there, which honestly doesn’t bother me. But either method will work—just depends on how much energy you’ve got!

What Kind of Milk Should You Use?

Any milk or cream will do. My go-to is evaporated milk because it brings a little extra richness, but whole milk or heavy cream are great too. Each one gives a slightly different flavor, so use what you like (or what’s already in your fridge).

What Pan You Use Matters

Baking time can vary depending on the dish you’re using. A deeper dish will need the full 60 minutes or maybe a touch more. A shallow pie pan or casserole dish will bake faster—closer to 50 minutes. Keep an eye on it and give the center a gentle jiggle; it should be set and not too wobbly.

Let It Rest (I Know, It’s Hard)

Once it’s out of the oven, give it some time to cool and set. That helps everything hold together when you slice it. I know it’s tough, but if you go in too soon, you might end up eating the whole thing straight out the pan with a spoon. (Which, honestly, isn’t the worst thing.)

Give This Crustless Sweet Potato Pie a Try

Whether you’re low on time, out of crust, or just in the mood for something simple and sweet, this crustless sweet potato pie has your back. It’s one of those recipes that feels like home—easy to make, easy to love, and hard to stop eating.

If you end up making it, I’d love to hear how it turned out for you. Did you go firmer with extra eggs or creamier with more milk? Let me know in the comments on YouTube or tag me if you share it—I always like seeing what y’all are cooking.

And hey, if you’re hanging out here, don’t leave just yet—check out some of my other feel-good recipes before you go. There’s always something else on the table around here.