If you crave a dessert that’s both comforting and a little unexpected, this Orange Sweet Potato Custard Pie bridges tradition and fresh, citrusy flair in every slice. Imagine the silkiness of classic sweet potato pie, now kissed with vibrant orange zest and juice, all nestled in a buttery crust—each bite is a happy dance of warmth, sweetness, and brightness. Whether you’re celebrating a holiday or simply want a slice of something special, Orange Sweet Potato Custard Pie brings joyful color and flavor to your dessert table.

Orange Sweet Potato Custard Pie Recipe - Recipe Image

Ingredients You’ll Need

This recipe boasts a lovely lineup of simple, familiar ingredients, each playing a role in that dreamy texture and sunny flavor. Don’t skip or swap—the magic happens when everything works together!

Mashed cooked sweet potatoes (1 1/2 cups): Start with flavor-packed sweet potatoes for that iconic creamy base and gorgeous color.
Orange juice (1/2 cup): Freshly squeezed if possible—this brightens everything and adds a zingy contrast to the sweetness.
Orange zest (1 tablespoon): The zest brings the true essence of orange and infuses the filling with aromatic oils.
Granulated sugar (3/4 cup): Lends sweetness and helps the custard set perfectly.
Brown sugar, packed (1/2 cup): Deepens the pie with caramel-like richness and extra moisture.
Large eggs (3): Essential for binding and creating that luscious custard finish.
Evaporated milk (1/2 cup): Adds creaminess without heaviness; you want that melt-in-your-mouth texture.
Unsalted butter, melted (1/4 cup): Gives body and buttery flavor to every bite.
Vanilla extract (1 teaspoon): Rounds out the flavors with comforting warmth.
Ground cinnamon (1 teaspoon): Offers fragrant spice—don’t be shy with it!
Ground nutmeg (1/2 teaspoon): Just a touch wakes up all the flavors.
Salt (1/4 teaspoon): A must for balance, enhancing both the sweet and savory notes.
Unbaked 9-inch pie crust: Use your favorite homemade or store-bought crust as a rich backdrop for the creamy filling.

How to Make Orange Sweet Potato Custard Pie

Step 1: Prep the Oven and Pie Crust

Start by preheating your oven to 350°F (175°C). Set your unbaked 9-inch pie crust on a baking sheet for easy transfer. This step ensures even baking and catches any gorgeous spillover that might bubble as your Orange Sweet Potato Custard Pie cooks.

Step 2: Mix the Filling

In a large mixing bowl, combine your mashed sweet potatoes, orange juice, and orange zest. Add in the granulated sugar, brown sugar, eggs, evaporated milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk thoroughly until everything is silky smooth and well blended—no streaks, no lumps. The citrus zest will instantly lift the aroma!

Step 3: Fill the Crust

Pour your sweet potato-orange custard filling into the unbaked pie crust, smoothing the top with a spatula. Make sure the filling is level in the crust, which helps the custard bake up evenly and look picture-perfect.

Step 4: Bake

Transfer the pie (with the baking sheet) to the preheated oven. Bake for 50 to 60 minutes, or until the custard is set and a knife or toothpick inserted in the center comes out clean. The center may jiggle slightly, but it will firm up as it cools. Don’t be tempted to overbake—custard likes gentleness!

Step 5: Cool and Serve

Carefully remove the pie from the oven and let it cool completely on a wire rack. This rest time allows the filling to finish setting, so your Orange Sweet Potato Custard Pie slices up beautifully. Serve at room temperature or chilled, and don’t forget a swirl of whipped cream if you like.

How to Serve Orange Sweet Potato Custard Pie

Garnishes

For a lovely finishing touch, dollop freshly whipped cream or pipe swirls around the edge. A grating of extra orange zest or a sprinkle of cinnamon gives the pie an enticing look and an extra pop of flavor. Candied orange slices make it feel unmistakably festive.

Side Dishes

This pie pairs beautifully with hot coffee or spiced chai for dessert. On the savory side, serve after a classic Southern supper or with a cheese board if you’re feeling fancy—the gentle sweetness complements sharp cheeses or salty nuts.

Creative Ways to Present

Try serving mini pies in individual tart shells for parties or potlucks. For a delightful twist, layer cubes of pie in parfait glasses with whipped cream for a trifle-style treat—unexpected and impressive! Or, top with a scoop of vanilla ice cream for the ultimate comfort food finale.

Make Ahead and Storage

Storing Leftovers

Your Orange Sweet Potato Custard Pie keeps beautifully in the fridge. Simply cover leftovers tightly with plastic wrap or foil and refrigerate for up to 3 days. The flavors get even cozier as they mingle, and the texture stays dreamy.

Freezing

You can absolutely freeze this pie! Let it cool completely, then wrap individual slices or the whole pie tightly in plastic and foil. Freeze for up to one month. Thaw slices in the fridge overnight before serving, and the custard will taste just as vibrant.

Reheating

If you love your pie a little warm, heat slices in a low oven (about 300°F) for 10 minutes, or pop in the microwave for 20 to 30 seconds. Avoid overheating to preserve the smooth, custardy texture that makes Orange Sweet Potato Custard Pie so irresistible.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes work if you’re in a pinch! Just drain and mash them well, and be sure they don’t include extra sugar or syrup, as this can make the pie overly sweet.

How do I know when the custard is fully set?

The pie is ready when a knife inserted near the center comes out mostly clean, with perhaps a moist crumb. It should have a slight wobble, as it will firm up as it cools—overbaking can make the custard crack or turn rubbery.

Can I make Orange Sweet Potato Custard Pie gluten-free?

Absolutely—simply use a certified gluten-free pie crust, either homemade or store-bought, and you’re good to go! The filling itself is naturally gluten-free.

Is this pie good for special diets?

This recipe is vegetarian, and can be adapted for dairy-free diets by subbing non-dairy milk and butter. For lower sugar, you can cut the sugars slightly, but don’t remove them completely, as sugar helps the custard set.

What’s the best way to mash sweet potatoes for the filling?

For ultra-smooth filling, bake or boil your sweet potatoes until totally tender, then mash thoroughly or blend with a food processor. This gives that perfectly creamy custard texture every slice deserves!

Final Thoughts

There’s something magical about sharing a pie filled with warmth, sunshine, and a little holiday sparkle. If you’re ready to wow your family (or just yourself) with a unique twist on tradition, Orange Sweet Potato Custard Pie is endlessly rewarding—and sure to become a favorite! Don’t wait for a special occasion to try it; every slice really does taste like celebration.

Orange Sweet Potato Custard Pie Recipe

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4.5 from 22 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of sweet potatoes and citrus with this Orange Sweet Potato Custard Pie. A perfect blend of flavors and a creamy texture make this pie a standout dessert for any occasion.

Ingredients

Scale

Sweet Potato Filling:

1 1/2 cups mashed cooked sweet potatoes
1/2 cup orange juice
1 tablespoon orange zest
3/4 cup granulated sugar
1/2 cup brown sugar (packed)
3 large eggs
1/2 cup evaporated milk
1/4 cup unsalted butter (melted)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Crust:

1 unbaked 9-inch pie crust

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Instructions

Preheat oven: Preheat oven to 350°F (175°C).
Mix ingredients: In a large mixing bowl, combine sweet potatoes, orange juice, orange zest, sugars, eggs, evaporated milk, butter, vanilla, spices, and salt until smooth.
Fill pie crust: Pour mixture into unbaked pie crust.
Bake: Bake for 50 to 60 minutes until set. Let cool before serving.