Julie Clark
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Sweet Potato Pie with Vanilla Pudding (No Runny Filling, Every Time)
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If you’ve ever cut into a homemade sweet potato pie and watched it slide off the plate, this recipe is your solution. The secret is one box of instant vanilla pudding mix. It guarantees a perfectly set, sliceable filling every single time, and it adds a warm, creamy sweetness that takes this pie to the next level.
This is the sweet potato pie with flaky pie crust I make every year for our Thanksgiving table. It works with canned or fresh sweet potatoes, comes together in about 10 minutes of prep, and holds up beautifully whether you make it same-day or 48 hours ahead.
If you’re building a full holiday dessert spread, our Thanksgiving desserts collection has everything from make-ahead pies to last-minute cookies. Our sweet potato loaf is delicious, too!
Why Vanilla Pudding Makes This Sweet Potato Pie Different
Most sweet potato pie recipes rely entirely on eggs to set the filling, and eggs alone can be unpredictable, especially with the extra moisture from canned sweet potatoes. That’s where instant vanilla pudding changes everything.
The dry pudding mix (you add it without preparing it) acts as a thickener and flavor enhancer in one step. It binds the moisture, firms the custard as it bakes, and adds a creamier texture and subtle vanilla flavor that makes the sweet potato flavor taste richer and more sweeter. Think of it as insurance for a perfect pie. It works every time.
Is French vanilla pudding the same as vanilla pudding for this recipe? You can use French vanilla instant pudding instead of regular vanilla. It has a slightly richer, egg-custard flavor that works beautifully here. The texture result is the same. Just make sure you’re using instant pudding, not cook-and-serve.
Canned vs. Fresh Sweet Potatoes: Which Should You Use?
This sweet potato pie recipe works with both. Here’s how to prep each:
Canned sweet potatoes: Drain them very well. Any excess moisture will prevent the filling from setting. Pat them dry with paper towels if needed, then mash until smooth. One 29-ounce can gives you approximately 2 cups mashed.
Fresh sweet potatoes: Bake the whole sweet potatoes whole at 400°F until completely soft (about 45–60 minutes), then scoop out the sweet potato flesh and mash. Avoid boiling since it adds water. Baked sweet potatoes have a slightly caramelized flavor that is delicious.
Which is better? Both are great. Fresh gives a slightly deeper flavor. Canned is faster and more consistent, which matters on a busy holiday prep day. The vanilla pudding and condensed milk compensate for any flavor difference. Try our condensed milk pumpkin pie, too!
If you have leftover fresh sweet potatoes, our sweet potato fries with spicy mayo are a family favorite!
Ingredients Needed
- Pie shell. Make our grandma’s pie crust, whole wheat pie crust or sourdough pie crust. Even an oatmeal pie crust would work. Or make this filling and use our graham cracker pumpkin pie recipe!
- The vanilla pudding is what makes our recipe unique. It not only adds flavor to the pie, it ensures that the pie will set up. You don’t want a runny sweet potato pie. Use a small box of instant vanilla pudding mix.
- Use canned sweet potatoes or fresh. For canned sweet potatoes, drain them well, then mash. For fresh sweet potatoes, bake them and then scoop out the soft potato on the inside and mash.
- The eggs should be at room temperature and the butter gently melted so that they mix in with the other ingredients well.
✨ For full ingredients and amounts, see the recipe card below. ✨
How to Make Sweet Potato Pie with Vanilla Pudding
- Prepare. Heat oven to 350º Fahrenheit. Fill a 9″ pie plate with pie crust. Make a homemade crust or use a shortcut and buy a pre-made refrigerated pie crust.
- Start the sweet potato mixture. In a large bowl, blend sweet potatoes and sugar with a hand mixer. Add one egg, then beat the mixture. Add the second egg and beat again.
- Finish the filling. Add softened butter, dry pudding mix, condensed milk, cinnamon and vanilla. Mix well.
- Bake the pie. Pour into the unbaked pie crust, spread the filling even and bake for 40-50 minutes.
- Top with a dollop of whipped cream. You can decorate the whole pie with swirls of homemade whipped cream if you’d like.
Common Sweet Potato Pie Mistakes (and How to Avoid Them)
Mistake #1: Not draining canned sweet potatoes well enough. Extra moisture prevents the filling from setting. Drain thoroughly and mash until very smooth before adding.
Mistake #2: Using cook-and-serve pudding instead of instant. Only instant pudding works here. Cook-and-serve won’t thicken the filling the same way and can give the pie an off texture.
Mistake #3: Cutting the sweet potato pie too soon. Even a fully baked pie needs 2 hours to set at room temperature, or overnight in the fridge. Patience is the real secret ingredient.
Mistake #4: Cold eggs and cold butter. Room temperature eggs and very soft butter incorporate smoothly. Cold butter leaves lumps; cold eggs can cause the filling to seize or separate slightly.
Mistake #5: Overbaking. The custard filling center should still have a slight jiggle when you pull it out. It finishes setting as it cools. A fully solid center when hot means it may be overbaked.
Make-Ahead and Storage
Make ahead: Make this traditional sweet potato pie ahead of time, up to 48 hours in advance. Once completely cool, cover loosely with plastic wrap and refrigerate.
Freeze it: Baked sweet potato pie freezes well for up to 2–3 months. Cool completely, wrap tightly in plastic wrap then foil, and freeze. Thaw slowly in the refrigerator overnight rather than on the counter, or you’ll get condensation on the surface.
At room temperature: If you’re serving the sweet potato pie the same day, it can sit at room temp for up to 2 hours. Refrigerate after 2 hours.
Recipe Variations
- Love spices? Try adding a sprinkle of freshly ground nutmeg, ground ginger or ground cloves to the sweet potato pie. It will change the flavor slightly but tastes so so good!
- Use dark brown sugar instead of light brown sugar if you’d like.
- Need a dairy free dessert? Try using plant butter and sweetened condensed coconut milk.
Can I make this in a store-bought frozen crust?
Yes. A frozen deep-dish pie shell works perfectly. No need to pre-bake it. Just press it into shape, fill, and bake.
What does sweetened condensed milk do in sweet potato pie?
It adds rich, creamy sweetness without making the filling watery. Unlike evaporated milk, condensed milk is thick and sweet, so you need less added sugar. Combined with the pudding mix, it creates a silky, custard-like filling that holds its shape when sliced.
Other ways to use sweet potatoes:
Other recipes to love:
Sweet Potato Pie with Vanilla Pudding
Sweet potato pie with vanilla pudding makes for the best ever flavor and texture. Learn how to make homemade pie with canned and fresh sweet potatoes.
Servings 8
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients
- 1 unbaked pie shell
- 2 cups cooked mashed sweet potatoes
- ½ cup packed brown sugar
- 2 large eggs (room temperature)
- ½ cup salted butter (gently melted so it mixes in easily)
- 1 small box instant vanilla pudding 3.4 ounces (dry mix..do not add milk!)
- 14 ounces sweetened condensed milk (1 can)
- ¼ teaspoon ground cinnamon
- 1 1/2 teaspoons vanilla extract
Instructions
- Heat oven to 350º Fahrenheit. Fill a 9" pie plate with pie crust.1 unbaked pie shell
- In a large bowl, blend sweet potatoes and sugar with a hand mixer. 2 cups cooked mashed sweet potatoes, ½ cup packed brown sugar
- Add one egg, then beat the mixture. Add the second egg and beat again. 2 large eggs
- Add softened butter, dry pudding mix, condensed milk, cinnamon and vanilla. Mix well. ½ cup salted butter, 1 small box instant vanilla pudding, 14 ounces sweetened condensed milk, ¼ teaspoon ground cinnamon, 1 ½ teaspoons vanilla extract
- Pour into the unbaked pie crust and bake for 40-50 minutes.
- Allow the pie to cool on a wire rack.
Video
Notes
- Pudding: Use instant vanilla pudding only (3.4 oz box). Do not prepare it. Add the dry powder directly. French vanilla instant pudding is a great substitute.
- Sweet potatoes: Canned (well-drained) or freshly baked both work. Do not boil fresh sweet potatoes. Bake them whole to cook them.
- Doneness: The center should jiggle slightly (like Jello) when you pull it from the oven. It firms fully as it cools.
- Cooling: Cool completely (minimum 2 hours) before slicing for clean, set slices.
- Storage: Refrigerate leftovers covered for up to 4 days.
Nutrition
Calories: 459kcal | Carbohydrates: 57g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 93mg | Sodium: 291mg | Potassium: 352mg | Fiber: 1g | Sugar: 41g | Vitamin A: 5270IU | Vitamin C: 2.1mg | Calcium: 177mg | Iron: 1.2mg
how do i use frozen pie shells is it ok or do i need to thaw
Best pie I’ve ever made! This is award winning!
My first time ever making but omg so delicious and also simple to make thank u!!!
OMG…This is the best sweet potato pie EVER!!!! I will never ever buy one again. I have been searching for this recipe for years!!!
I added a tablespoon of lemon juice and a dash of nutmeg, half a dash of cinnamon and a half a dash allspice. This recipe made two deep dish pies.
Thank you..thank you thank you….
Hey so I’m in Germany and I’m pretty sure what I can get as Vanilla Pudding mix here is largely different from what you have in the US. Could you explain what it is supposed to do in the Pie and if I could just substitute the right amount of cornstarch and aditional Vanilla Flavour? Or am I missing something essential here?
Thanks for the help Jessica
This sweet potato pie is the best one ever!!
This the best sweet potato pie that I have ever tasted and made! It was easy to prepare. I have never really been a fan of sweetened condensed milk but I decided to to take chance. I am so pleased with the outcome. I add more cinnamon than suggested and I added some nutmeg. This will be my go to recipe from now on!
Making this for Christmas. Can I set it up tonight (Christmas Eve) and bake it tomorrow?
Do you think I could use one can evaporated milk instead of condensed milk? If so, should I increase sugar? Thank you:)
I have never made a sweet potato pie using vanilla pudding, brown sugar, and sweet condensed milk. I am interested to see how the texture and flavor taste. Can you tell me what made you decide to make this pie using vanilla pudding, brown sugar not white, and sweet condensed milk? I use carnation milk but not the other three ingredients. I am super excited to try this version!!!! Thank you so much for sharing.