Sweet Potato Pumpkin Pie: A Harvest Twist on a Classic!

The Best of Both Pies in One Slice

This is a constant war during the holiday season: the age-old debate over which pie reigns supreme—Pumpkin or Sweet Potato. Pumpkin pie brings that mild, mellow flavor with a hint of “gourdy” goodness, while sweet potato pie is richer, heavier in texture, and naturally sweeter. I grew up with sweet potato pie, and pumpkin pie didn’t find its way onto my plate until I was an adult. Over the years, though, I’ve grown to love them both. And now, I’ve found a way to enjoy the best of both worlds in one perfect pie! I’m calling it Harvest Pie, and I can’t wait for you to try it and see if this becomes your new holiday favorite too.

Let’s Talk About the Veggie in the Room (or Veggies)

Before we get into this recipe, we need to address the stars of the show: pumpkin and sweet potato. Or should I say, are they even veggies? Technically, pumpkins are fruit, while sweet potatoes are vegetables. Funny, isn’t it? Sweet potatoes are sweeter than most fruits, and pumpkins—often thought of as dessert staples—can lean savory with their squash-like, gourdy taste.

When it comes to sweet potatoes, there are a few varieties to know about. At my grocery store, the sweet potato bin isn’t usually labeled with specific types, but chances are you’re picking up either Beauregard or Garnet sweet potatoes. Garnets are known for being the sweetest, but honestly, for this recipe, any type will work. My rule of thumb? Grab a large, fist-sized potato for pies. The skinny ones are better for candied yams.

As for the pumpkin, we’re going the easy route and using canned puree—because who has time to roast pumpkins? I’ll leave that to the pros, lol. Let’s get ready to turn these humble ingredients into something unforgettable!

What’s Up with Sweet Potato Strings?

One thing about sweet potatoes—they can be a bit stringy and fibrous. If you’ve ever made sweet potato pie or whipped sweet potatoes, you’ve probably noticed those little orange “hairs” running through them. Yep, those are the fibers! For some reason, certain sweet potatoes are more fibrous than others.

This season, I’ve been lucky enough to avoid the really stringy ones. Naturally, I had to do some digging to figure out why some sweet potatoes are stringier than others. It turns out that the variety, growing conditions, and even the size of the potato can all play a role. Larger sweet potatoes, for instance, tend to have more developed fibers. Thankfully, this recipe is forgiving, and even a fibrous sweet potato can blend beautifully into our Harvest Pie with a little extra mashing or blending!

Tip: Mixing with an electric mixer can help remove the extra fibers.

The Secret to a Perfectly Firm Pie

Texture is everything when it comes to a winning pie, and I’m all about a firmer sweet potato and pumpkin pie. How do I achieve it? By keeping the milk to a minimum. You can use heavy cream if you like, but I swear by evaporated milk—it has a deeper flavor that regular milk or cream just can’t match. For this recipe, I stick to about 1/2 cup, which keeps the filling rich without being too soft.

I also bump up the eggs to three, which helps with that structure. And when I’m in the mood for an extra-indulgent dessert, I’ll go all out and use a full stick of butter instead of 1/4 cup. Let me tell you, the result is pure decadence—oooo la la!

Of course, if you prefer a creamier, softer pie, you can always increase the liquid. The beauty of this recipe is that you can tweak it to match your perfect texture!

It’s All About the Spices

The second most important part of this pie? The spices. Nothing says autumn quite like the warm, cozy flavors of cinnamon, nutmeg, and ginger—and that’s exactly why this is called Harvest Pie.

Sweet potato pies tend to stick with cinnamon and nutmeg, while pumpkin pies often bring in a mix of spices like ginger, clove, and sometimes allspice. For my version, I’m skipping the allspice and keeping the spice blend balanced. I love a pie with bold, spicy flavors, but for this recipe, I didn’t want the spices to overpower the sweet potato and pumpkin purée.

Of course, you can always go with the spices that make you feel warm and fuzzy inside. If I were to turn up the spice, I’d add more nutmeg and clove, but that’s just my flavor buds talking! Whether you like it bold or subtle, the right spices are what make this pie feel like a slice of autumn on a plate.

Tip for Using Freshly Purchased Spices

If your spices have been sitting in the cabinet for a while, it might be time for a refresh. Freshly purchased spices pack a much stronger and more vibrant flavor, which makes a big difference in recipes like this Harvest Pie. For the best results, buy smaller quantities so they stay fresh longer, and always check the “best by” date before purchasing. Fresher spices mean your pie will have that warm, rich flavor that truly brings the fall vibes to life!

Crust or No Crust? The Choice is Yours

When it comes to pie crust, you’ve got options. A good store-bought crust, often made with shortening or lard, can be surprisingly tasty, and honestly, it’s rare that I don’t enjoy one. But let’s be real—nothing beats the flavor of a homemade, all-butter pie crust. For this recipe, I went with a 10-inch pie crust made from a butter and shortening blend, which held up beautifully to the hearty filling.

I didn’t prebake or blind bake the crust for this pie. Even without that step, the crust turns out nice and crispy, thanks to the long bake time. If you’re feeling adventurous (or just love the filling that much), you can even make this pie crustless. Just butter an 8x8 or 9x9-inch pan, pour in the filling, and bake. A little warning, though: crustless or not, this pie is dangerously addictive. Who am I kidding? It’s the same story with the crust—once you start, it’s hard to stop! 😂

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Make It Your Own

One of the things I love most about this recipe is its versatility. If you’re leaning toward a classic, you can adapt it for an all-sweet-potato or all-pumpkin pie. This makes it perfect if you want to bake a variety of pies for your holiday table.

What sets this Harvest Pie apart is the balance of flavors. It’s not too heavy, which sweet potato pies can sometimes be, and the pumpkin brings a mild, slightly sweet note that complements the richness of the sweet potato beautifully. To get the most flavor from the sweet potato, I roasted it beforehand for that deep, caramelized goodness—it’s worth the extra step!

Give this recipe a try and see if your family can taste the difference. Mine? They didn’t just taste it—they gobbled it up in the blink of an eye!

Baking and Cooling Tips

Bake your Harvest Pie at 350°F for 45 to 60 minutes. You’ll know it’s done when the pie is slightly undercooked in the center and puffy. Don’t worry—that puffiness will settle as it cools. Here’s the key: let the pie cool for at least 2 hours before diving in. I know it’s hard to wait (the smell alone will test your patience!), but this step is crucial for the filling to set properly.

If you’re planning to refrigerate the pie, make sure it’s completely cooled first. Otherwise, you might end up with condensation on top—something I learned the hard way. If you absolutely need to chill it early, place a paper towel on top and cover it loosely with plastic wrap. This will absorb the moisture and keep the pie looking its best. Any remaining condensation will evaporate once the pie is out of the fridge for a bit.

That said, I’ll admit my family rarely waits the full two hours, even with my scolding. The smell of this pie baking is just out of this world—it’s impossible to resist!