I have been making this sweet potato pumpkin pie since 2008. It was my first semester at Ithaca College, and my new college friend’s favorite dessert was pumpkin pie, but she was having health issues and couldn’t eat gluten or dairy.
Ithaca has a very famous farmers market, and I loved going and picking out all kinds of new-to-me produce. I saw something labeled “pie pumpkin” and a lightbulb went off. Growing up, we had only ever used canned pumpkin in our house, and I had never really put 2 and 2 together that you could turn an actual pumpkin into a pumpkin pie.
I was also in the middle of my first love affair with sweet potatoes. Were they even a thing in the 90’s – early 00’s? I sincerely don’t remember even seeing a sweet potato until late in high school.
My mom and I constantly made pumpkin bread when I was growing up. It’s my earliest memory of baking, and to this day, when I visit my parents, my wonderful Mom still greets me with her classic pumpkin bread. It is the taste of home. But we had absolutely never made a pumpkin pie. Pumpkin pie was something we bought from the farmers market at Thanksgiving, it didn’t exist outside of this window.
So armed with my new “pie pumpkin” I set off to the dorm kitchen to do some experimentation. After tasting the pumpkin puree, I was surprised at how bland it was, it needed a grounding note – sweet potatoes! I added some sweet potato puree to the pumpkin puree and was like, “wow I am brilliant, how is this not the default for how all pumpkin pies are made?”
When I presented this pumpkin pie to my friend with the health troubles, she couldn’t have been more delighted.
Since 2008, I have made it every single year since, and perfected it. Everyone who has ever tried it says that it is the best pumpkin pie they’ve ever had.
And now I am happy to share it with you, friends!
How Ingredients in Sweet Potato Pumpkin Pie Support Longevity
Sweet Potatoes
Rich in beta-carotene, sweet potatoes support cellular repair and radiant skin. Dr. Valter Longo highlights the importance of root vegetables in longevity diets due to their nutrient density and low glycemic impact when steamed.
Pumpkin
A low-calorie, nutrient-dense food, pumpkin is packed with vitamins A and C, which boost immunity and combat oxidative stress. It’s also an excellent source of potassium, aiding heart health and muscle function.
Coconut Milk
Coconut milk provides healthy fats that improve satiety and help absorb fat-soluble vitamins. Its medium-chain triglycerides (MCTs) support brain health and energy metabolism.
Maple Syrup
Unlike refined sugar, maple syrup contains trace amounts of minerals like manganese and zinc, which support immune function and energy metabolism. Its lower glycemic index compared to traditional sugar helps prevent blood sugar spikes, making it a better choice for sustained energy. Additionally, maple syrup contains polyphenols— antioxidants that combat oxidative stress, which is a major contributor to aging and chronic disease.
Walnuts & Pecans
These nuts are loaded with polyphenols and omega-3s, which are crucial for reducing inflammation and supporting brain health.
Coconut Oil
Coconut oil is rich in medium-chain triglycerides (MCTs), which are quickly metabolized into energy and support brain health. These fats also help increase HDL (good cholesterol) and reduce LDL (bad cholesterol), promoting heart health—a critical factor for longevity. Furthermore, coconut oil aids in the absorption of fat-soluble vitamins like A, D, E, and K, ensuring your body reaps the full nutritional benefits of the other ingredients in this recipe. Its antimicrobial properties also contribute to gut health, which is increasingly recognized as a cornerstone of healthy aging.
Spices (Cinnamon, Ginger, Cloves)
These warming spices are rich in polyphenols and antioxidants, which reduce oxidative stress and promote circulation. Cloves, in particular, are a polyphenol superstar, ranking among the highest of any food.
Turmeric
Turmeric is a superfood spice celebrated for its anti-inflammatory and antioxidant properties, largely due to its active compound, curcumin. Chronic inflammation is linked to aging and age-related diseases, and turmeric helps combat this by reducing markers of inflammation in the body.
Step-by-Step Instructions for Sweet Potato Pumpkin Pie
Prepare the Crust:
- Preheat the oven to 350°F. Grease a 10-inch pie pan.
- Pulse walnuts and pecans in a food processor until they resemble fine meal.
- Add melted coconut oil, maple syrup (if using), cinnamon, and a pinch of salt. Process until the mixture holds together.
- Press the crust evenly into the pie pan, smoothing it with the back of a spoon. Bake for 10-12 minutes, then cool completely.
Prepare the Filling:
- Roast and steam the pumpkin (see the method below) and mash the sweet potatoes.
- Blend pumpkin, sweet potatoes, coconut milk, maple syrup (or dates), spices, vanilla, and salt until smooth.
- Pour the filling into the cooled crust, smoothing the top.
Bake the Pie:
- Bake at 350°F for 50-60 minutes, or until the filling is set with a slight jiggle in the center.
- Cool completely before chilling in the refrigerator for 1-2 hours.
Optional Toppings:
- Coconut whipped cream
- Crushed pecans
- Sprinkle of cinnamon
Why Sweet Potato and Pumpkin Make the Perfect Pair
Combining sweet potatoes and pumpkin isn’t just a flavor win; it’s a nutritional powerhouse. Both ingredients are rich in beta-carotene, an antioxidant that supports skin health, vision, and immune function.
Together, they create a naturally sweet and creamy filling that doesn’t require heavy processing or refined sugars.
Sweet potatoes add heartiness and fiber, while pumpkin lightens the texture and provides extra vitamins like potassium and vitamin C. This pairing delivers the best of both worlds—indulgence and health in every bite.
Recipe FAQs
Can I make this sweet potato pumpkin pie ahead of time?
Yes! This pie can be made a day in advance and stored in the refrigerator. It tastes even better after the flavors meld overnight.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can I freeze the sweet potato pumpkin pie?
You can freeze the pie for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator before serving.
Can I use canned pumpkin?
Yes, but roasting and steaming fresh pumpkin elevates the flavor and texture.
Sweet Potato Pumpkin Pie with Nut Crust
Ingredients
Walnut-Pecan Nut Crust
- 2 ½ cups raw walnuts
- 1 cup raw pecans
- 4 tablespoons coconut oil melted
- 2 tablespoons maple syrup optional
- 1 teaspoon cinnamon
- Pinch of sea salt
Pumpkin-Sweet Potato Filling
- 2 ½ cups pumpkin puree
- 2 cups sweet potato puree
- 1 cup full-fat coconut milk
- ¼ cup maple syrup optional but highly recommended
- 1 ½ teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground turmeric optional
- Pinch of sea salt
Optional Toppings:
- Coconut whipped cream
- Crushed pecans
- Sprinkle of cinnamon
Instructions
Walnut-Pecan Nut Crust
- Preheat oven to 350°F. Grease a 10-inch pie pan.
- In a food processor, pulse walnuts and pecans until they resemble a fine meal.
- Add coconut oil, maple syrup, cinnamon, and sea salt; pulse until the mixture holds together.
- Press the crust mixture evenly into the pie pan, smoothing with the back of a spoon.
- Bake for 10-12 minutes, until lightly golden. Set aside to cool.
Pumpkin-Sweet Potato Filling
- In a blender or food processor, combine pumpkin puree, mashed sweet potatoes, coconut milk, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, cloves, turmeric, and sea salt. Blend until smooth and creamy.
- Pour filling into the prepared walnut-pecan crust and smooth the top with a spatula.
- Bake for 50-60 minutes, until the filling is set but slightly jiggles in the center.
- Allow to cool completely, then chill in the refrigerator for at least 2 hours before serving.
