Sweet Potato Pumpkin Pie


I love sweet potatoes. I love pumpkin pie. I love combining pumpkins and sweet potatoes! This pie recipe was created when I needed to use up some leftover baked Japanese and orange sweet potatoes.

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Sweet Potato Pumpkin Pie

recipe from Lisa Rice's Kitchen Plantastic


1 can pumpkin puree, unsweetened and unseasoned

1.5 to 2 cups baked sweet potatoes, peeled (I love Murasakis and orange)

1/3 cup maple syrup

1/3 cup brown rice syrup (or date syrup,  coconut nectar, agave)

1/4 cup dry sweetener (date sugar, coconut sugar, or brown sugar)

2.5 T corn starch

1 tsp vanilla (alcohol-free liquid or bean powder)

1.5 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

pinch of clove

optional: for firmer filling, blend 2 T agar powder with 1/2 cup plant milk in a pan and cook on low stirring frequently until it resembles apple sauce. Add to blender or food processor along with the rest of the ingredients and blend.


1 pie crust


Preheat oven to 350

Blend pie ingredients until smooth. Fill pie crust and smooth top. Bake for 55 minutes and cool completely.

Garnish with whipped cashew coconut cream and maple pecans.

Lisa Rice

Sr. Health Mentor & Director of Content and Promotion