Maple Pecan Sweet Potato Pie With Crunchy Pecan Topping

A maple pecan sweet potato pie is one of those desserts that feels right at home on a fall or winter table in North America. It has a smooth, lightly spiced sweet potato filling, a hint of maple syrup, and a crisp pecan topping that stays crunchy against the creamy center.

For home cooks, this pie is practical as well as impressive. Sweet potatoes are easy to find in most grocery stores across the United States and Canada. Maple syrup and pecans are common pantry and baking staples in many regions, especially where holiday pies are part of seasonal traditions.

This guide walks through each part of the process in plain language. You will see how to roast and mash sweet potatoes, how to balance maple syrup with sugar and spices, and how to choose a crust that fits your kitchen routine. You will also find clear baking times, doneness cues, and tips to keep the filling set but tender.

Because busy home cooks often need to plan ahead, you will also see step by step advice for making the pie in advance, storing it safely, freezing slices, and reheating individual portions. There are also suggestions for adjusting sweetness and spice for different palates, whether you are baking for a small family meal or a crowded holiday gathering.

Everything here is designed so you can cook confidently in a typical home kitchen, using common equipment and ingredients that are widely available in supermarkets across North America.

What Is Maple Pecan Sweet Potato Pie?

Maple pecan sweet potato pie is a baked custard style pie made with roasted sweet potatoes, eggs, dairy, maple syrup, and warm spices, topped with a maple glazed pecan layer. It combines the creamy texture of sweet potato pie with the flavor of maple pecan pie.

The base is a pastry crust, usually a standard 9 inch pie shell. Inside that crust, a smooth sweet potato filling bakes until just set. Once it is almost done, a mixture of pecans, butter, brown sugar, and maple syrup goes on top. The topping becomes glossy and crisp in the oven, adding texture and deep flavor.

The pie is usually served at room temperature or slightly chilled. It holds its shape when sliced, but the filling should still be silky, not stiff or rubbery. It is a natural fit for fall holidays, but it also works as a make ahead dessert for any cool weather gathering.

Ingredients For Maple Pecan Sweet Potato Pie

This recipe uses straightforward ingredients that many home cooks already know. The list is divided into crust, filling, and topping. You can use a homemade crust or a good quality store bought pie shell, depending on your comfort level and schedule.

Crust

• All purpose flour
• Fine salt
• A small amount of sugar for tenderness
• Unsalted butter, very cold
• Ice water

You can substitute a ready made 9 inch pie shell if you prefer. Instructions for using both options are included later.

Sweet Potato Filling

• Roasted sweet potatoes, mashed and cooled
• Eggs to set the custard
• Pure maple syrup for flavor and sweetness
• Brown sugar for deeper caramel notes
• Heavy cream for richness and smooth texture
• Melted butter for body and flavor
• Vanilla extract
• Ground cinnamon, ginger, and nutmeg
• A small amount of salt to balance the sweetness

Maple Pecan Topping

• Pecan halves or pieces
• Pure maple syrup
• Brown sugar
• Melted butter
• Vanilla extract
• Salt

These three components come together to form a pie with a crisp crust, silky center, and crunchy top.

Recipe Ingredient Table In U.S. And Metric Measurements

The table below lists all ingredients for one 9 inch pie, suitable for about 8 servings. Measurements are given in both U.S. volume and approximate metric weights or volumes.

Component	Ingredient	U.S. Measure	Metric Approximation
Pie crust	All purpose flour	1 1/4 cups	155 g
	Fine salt	1/2 teaspoon	3 g
	Granulated sugar	1 teaspoon	4 g
	Unsalted butter, cold, diced	1/2 cup (1 stick)	113 g
	Ice water	3 to 4 tablespoons	45 to 60 ml
Sweet potato filling	Roasted sweet potato, mashed	2 cups (packed)	450 g
	Large eggs	3	about 150 g total
	Pure maple syrup	1/2 cup	120 ml (about 160 g)
	Light brown sugar, packed	1/3 cup	70 g
	Heavy cream	1/2 cup	120 ml (about 120 g)
	Unsalted butter, melted	2 tablespoons	28 g
	Vanilla extract	1 teaspoon	5 ml
	Ground cinnamon	1 teaspoon	3 g
	Ground ginger	1/2 teaspoon	1 g
	Ground nutmeg	1/4 teaspoon	0.5 g
	Fine salt	1/4 teaspoon	1.5 g
Maple pecan topping	Pecan halves or pieces	1 cup	100 g
	Pure maple syrup	1/4 cup	60 ml (about 80 g)
	Light brown sugar, packed	2 tablespoons	25 g
	Unsalted butter, melted	2 tablespoons	28 g
	Vanilla extract	1/2 teaspoon	2.5 ml
	Fine salt	1/4 teaspoon	1.5 g

If you prefer to use a frozen or refrigerated 9 inch pie shell, follow the instructions on its package for blind baking and skip the homemade crust ingredients and steps. The filling and topping amounts remain the same.

Equipment And Prep Times For Maple Pecan Sweet Potato Pie

Home cooks do not need special gear for this recipe. Most items are common in family kitchens.

Basic Equipment

• Standard oven
• 9 inch pie pan (glass, ceramic, or metal)
• Baking sheet to catch drips
• Large mixing bowl
• Medium mixing bowl
• Fork and spoon
• Wire whisk
• Rubber spatula
• Pastry blender or two knives (if making crust by hand)
• Rolling pin (for homemade crust)
• Parchment paper or foil
• Pie weights, dried beans, or rice for blind baking
• Food processor or potato masher for sweet potatoes
• Measuring cups and spoons
• Cooling rack

Prep And Baking Times

These times are estimates for a typical home kitchen.

• Roasting sweet potatoes: 45 to 60 minutes
• Cooling roasted sweet potatoes: about 20 minutes
• Preparing homemade crust: 20 minutes active, plus 30 minutes chilling
• Blind baking crust: 15 to 20 minutes
• Mixing filling: 10 to 15 minutes
• Baking filled pie: 45 to 55 minutes
• Adding and baking topping: 10 to 15 minutes
• Cooling before slicing: at least 2 hours

Total hands on time is about 45 to 60 minutes, depending on your pace and whether you make the crust from scratch. Total elapsed time, including roasting and cooling, runs closer to 3 to 4 hours. Most of that is inactive time while the pie or the sweet potatoes are in the oven or cooling on a rack.

For holiday gatherings, many cooks roast the sweet potatoes and prepare the crust a day ahead to spread out the work.

How To Roast And Mash Sweet Potatoes For Pie

Roasting sweet potatoes concentrates their flavor and natural sweetness. It also keeps them from becoming watery, which helps the pie filling stay thick and creamy.

Follow these steps for reliable results.

1. Heat the oven to 400°F (200°C).
2. Scrub 2 large sweet potatoes and pat them dry. Leave the skins on.
3. Prick each sweet potato several times with a fork to let steam escape.
4. Place them on a baking sheet lined with parchment or foil for easy cleanup.
5. Roast for 45 to 60 minutes, turning once, until very tender. A knife should slide all the way in with almost no resistance.
6. Let the sweet potatoes cool until you can handle them comfortably, about 20 minutes on a rack or stovetop.
7. Peel off the skins. Scoop the flesh into a bowl.
8. Mash with a potato masher or process in a food processor until smooth. Avoid adding liquid. The goal is a thick, creamy mash.
9. Measure 2 cups (about 450 g) of the mash for the recipe. Let it cool to lukewarm or room temperature before mixing with eggs and dairy.

If the mash seems very wet, you can spread it in a shallow baking dish and return it to a 350°F (175°C) oven for 10 to 15 minutes to dry slightly. This extra step is useful if your sweet potatoes were unusually moist or if they were steamed instead of roasted.

How To Make Maple Pecan Sweet Potato Pie Step By Step

This section walks through the full recipe for one 9 inch pie, from crust to topping.

Step 1: Make Or Prepare The Pie Crust

You can use either a homemade crust or a store bought shell. The filling and topping work with both.

Homemade Pie Crust (Optional)

1. In a mixing bowl, stir together 1 1/4 cups flour, 1/2 teaspoon salt, and 1 teaspoon sugar.
2. Add 1/2 cup cold diced butter. Toss to coat the butter in flour.
3. Cut the butter into the flour with a pastry blender or two knives until the mixture looks like coarse crumbs with some pea sized bits of butter.
4. Sprinkle 3 tablespoons of ice water over the mixture. Gently toss with a fork. If the dough still looks dry and does not hold together when pressed, add up to 1 tablespoon more water, a teaspoon at a time.
5. Press the dough together into a rough ball. Do not overwork. Flatten into a disk, wrap, and chill for at least 30 minutes.
6. On a lightly floured surface, roll the chilled dough into a circle about 12 inches across.
7. Ease the dough into a 9 inch pie pan. Press it gently into the bottom and sides. Trim the edges, leaving about 1/2 inch of overhang, and crimp if you like.
8. Chill the lined pie pan in the refrigerator for at least 20 minutes before blind baking.

Using Store Bought Pie Crust

If using a refrigerated rolled crust, fit it into a 9 inch pie pan and crimp the edge. For a frozen pie shell, follow the label directions for blind baking. You will still blind bake before adding the filling to keep the crust crisp.

Step 2: Blind Bake The Crust

Blind baking keeps the crust from turning soggy under the custard filling.

1. Heat the oven to 375°F (190°C) if it is not already warm.
2. Line the chilled crust with parchment paper or foil, pressing it gently into the corners.
3. Fill with pie weights, dried beans, or rice to support the sides.
4. Bake for 15 to 20 minutes, until the edges just start to look dry and pale golden.
5. Carefully lift out the parchment and weights.
6. Return the crust to the oven for another 5 minutes if the bottom still looks raw.
7. Remove from the oven and let the crust cool slightly while you mix the filling. Reduce the oven temperature to 350°F (175°C).

Step 3: Mix The Maple Sweet Potato Filling

1. In a large bowl, combine 2 cups cooled mashed sweet potato, 1/2 cup maple syrup, 1/3 cup packed brown sugar, 1/2 cup heavy cream, 2 tablespoons melted butter, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt.
2. Whisk until the mixture looks smooth and uniform.
3. In a separate small bowl, lightly beat 3 eggs.
4. Slowly whisk the beaten eggs into the sweet potato mixture. Adding them gradually helps prevent streaks of egg and keeps the custard smooth.
5. If you want an extra smooth filling, you can strain it through a fine mesh sieve into a clean bowl, pressing with a spatula. This step is optional, but it helps remove any fibers or lumps from the sweet potatoes.

Step 4: Fill The Crust And Bake The Pie

1. Place the blind baked crust on a baking sheet to catch any drips.
2. Pour the filling into the crust. It should come close to the top, leaving a little space for the pecan topping later.
3. Carefully transfer the baking sheet to the oven.
4. Bake at 350°F (175°C) for 35 to 40 minutes before adding the topping. The filling should be starting to set around the edges but still slightly soft in the center.
5. While the pie bakes, prepare the pecan topping.

Step 5: Prepare The Maple Pecan Topping

1. In a medium bowl, combine 1 cup pecan halves or pieces, 1/4 cup maple syrup, 2 tablespoons packed brown sugar, 2 tablespoons melted butter, 1/2 teaspoon vanilla, and 1/4 teaspoon salt.
2. Stir until the pecans are evenly coated and the sugar begins to dissolve. Set aside.

Step 6: Add The Topping And Finish Baking

1. After the pie has baked for about 35 to 40 minutes, open the oven and, if needed, gently slide the rack out a little for easier access.
2. Spoon the pecan mixture evenly over the top of the partially baked pie. Work carefully to avoid splashing the hot filling.
3. Slide the rack back in and continue baking for another 10 to 15 minutes.
4. The pie is ready when the edges are puffed and set, the topping is glossy, and the center jiggles slightly but does not look watery.
5. If the crust edges brown too quickly, shield them with strips of foil during the last stage of baking.

Step 7: Cool The Pie Before Serving

Transfer the baked pie to a cooling rack. Let it cool at room temperature for at least 2 hours. The filling continues to set as it cools. Cutting too early can cause the slices to collapse or look messy.

Once the pie is cool, you can serve it at room temperature or chill it for a firmer texture. Many home cooks prefer to bake it earlier in the day and serve it later that evening.

How To Tell When Maple Pecan Sweet Potato Pie Is Done

Custard pies can be tricky to judge. Overbaking makes the filling dry or cracked. Underbaking leaves the center runny. Here are reliable cues:

• The outer 1 to 2 inches of filling should be set and slightly puffed.
• The center should still wobble gently when you nudge the pie pan, similar to gelatin that is almost firm.
• The surface should not look wet or liquid.
• The pecan topping should appear glossy, not dull, and the syrup should bubble lightly at the edges.

If you like using a thermometer, you can check the center. A custard filling is usually done when it reaches around 175°F to 185°F (about 80°C to 85°C). Insert the thermometer into the center without touching the crust. Remove the pie from the oven as soon as it reaches that range.

The pie will continue to firm up as it cools, so slightly under the maximum temperature is better than going far over it.

Make Ahead Instructions And How To Store The Pie

Home cooks often need to spread out holiday baking over several days. This pie cooperates well with that schedule.

Can You Make Maple Pecan Sweet Potato Pie Ahead?

Yes. You have a few options, depending on how far ahead you plan.

• Roast and mash the sweet potatoes up to 2 days in advance. Store the mash in an airtight container in the refrigerator.
• Make and chill the pie crust dough up to 2 days ahead, or freeze it for up to 1 month.
• Blind bake the crust a day early. Let it cool completely, then cover loosely and keep at room temperature if your kitchen is cool, or refrigerate it if you prefer.
• Bake the fully assembled pie 1 day before serving. Let it cool, then cover and refrigerate.

The flavor of the pie is often even better the next day, as the spices and maple syrup have more time to blend.

How To Store Leftover Pie

Once the pie has cooled, cover it loosely with plastic wrap or place it in a covered container. Refrigerate within 2 hours of baking.

In the refrigerator, the pie keeps for about 3 to 4 days. The pecan topping stays relatively crisp, though it may soften slightly over time. You can eat it cold or bring it closer to room temperature before serving.

Can You Freeze Maple Pecan Sweet Potato Pie?

You can freeze the whole pie or individual slices.

To freeze the whole pie:

1. Cool the pie completely.
2. Place it in the refrigerator to chill thoroughly, which helps firm the filling.
3. Wrap the cold pie tightly in plastic wrap, then in a layer of foil.
4. Label with the date.
5. Freeze for up to 2 months for best texture.

To freeze slices:

1. Chill the pie and cut it into slices.
2. Place slices on a parchment lined baking sheet, leaving space between them.
3. Freeze until solid.
4. Wrap each frozen slice individually in plastic wrap and place in a freezer bag.
5. Label and freeze for up to 2 months.

To thaw, transfer the pie or individual slices to the refrigerator for several hours or overnight.

How To Reheat Pie Slices

If you like your pie slightly warm, you can reheat slices gently.

• Heat the oven to 300°F (150°C).
• Place slices on a baking sheet.
• Warm for 10 to 15 minutes, just until heated through.

If the topping starts to darken too much, tent the slices lightly with foil. Avoid reheating in a very hot oven so the custard does not overcook.

Microwaving is possible, but it can soften the crust and topping. If you use a microwave, reheat in short bursts at low power and watch closely.

How To Adjust Sweetness And Flavor For Different Guests

Every household has its own preferences for sweetness and spice. Here are simple ways to adjust this pie while keeping the texture sound.

For A Less Sweet Pie

• Reduce the brown sugar in the filling from 1/3 cup to 1/4 cup.
• Keep the maple syrup at 1/2 cup so the maple flavor is still noticeable.
• For the topping, you can reduce the brown sugar from 2 tablespoons to 1 tablespoon, or reduce the maple syrup slightly.

The natural sweetness of roasted sweet potatoes still carries the flavor, especially for guests who prefer milder desserts.

For A Richer Maple Flavor

• Use a darker grade of maple syrup if you have a choice, since it tends to have a stronger flavor.
• Add an extra 1 tablespoon of maple syrup to the filling and reduce the brown sugar by the same amount to keep the overall sweetness balanced.
• Brush a teaspoon or two of maple syrup over the crust before adding the filling if you want a subtle maple aroma in each bite.

Adjusting The Spices

Some cooks like a gently spiced pie, others want bolder flavors.

• For a mild version, keep the spices as written or even reduce the ginger slightly.
• For a stronger flavor, add another 1/4 teaspoon cinnamon and a pinch more nutmeg.
• Avoid adding large amounts of extra spice all at once. Increase in small steps, tasting the filling before you add the eggs.

Making The Pie For Smaller Households

If you bake this pie for a small group, you may not want to keep leftovers for several days. In that case:

• Bake the full pie and freeze half of it in slices for another time.
• Or serve the pie at a gathering and send slices home with guests, wrapped individually.

The recipe itself is written for a standard 9 inch pie, which fits common pie pans and works well in most ovens.

Choosing Crust Styles For Maple Pecan Sweet Potato Pie

The crust is more than a container. It affects texture, flavor, and how well the pie holds up in the refrigerator.

Traditional Butter Crust

A butter crust, like the one in this recipe, gives a flaky, slightly crisp base that complements the creamy filling. It also browns nicely and holds its shape.

If you are comfortable making pastry, this style works especially well for holiday tables. Blind baking keeps it from becoming soggy.

Store Bought Pie Shell

Refrigerated rolled crusts and frozen pie shells are widely available in North American grocery stores. They save time and remove some uncertainty for newer bakers. If you choose this route:

• Select a deep dish 9 inch crust if possible, since custard fillings can puff slightly.
• Blind bake according to package directions before adding the filling.

The filling and topping in this recipe still deliver good flavor with a ready made crust.

Other Crust Options

Some home cooks like to use a crumb style crust made from crushed cookies or crackers. These crusts usually are not blind baked for long, and they soften more quickly in the refrigerator. If you enjoy that style, you can combine it with the sweet potato filling and pecan topping, but note that slices may be more delicate.

Whichever crust you choose, the goal is a sturdy base that supports the filling and allows clean slices.

Serving Ideas And Portion Sizes For Holiday Tables

For most gatherings, cutting the pie into 8 slices gives satisfying portions. If you are serving several desserts on the same table, you can cut 10 to 12 smaller slices so guests can sample more than one dessert.

The pie is pleasant at room temperature or slightly chilled. You can bring it out of the refrigerator 30 to 45 minutes before serving to soften the texture. Some people enjoy a small spoonful of lightly sweetened whipped cream on top, but the pie is also good on its own, since it already has a rich filling and crunchy topping.

If you serve the pie at a large gathering in the United States or Canada, plan on one 9 inch pie for every 8 to 10 people, depending on how many other desserts you offer.

Nutrition Information For Maple Pecan Sweet Potato Pie

Nutrition values can vary based on specific ingredients, crust thickness, and slice size. The numbers below are approximate for one slice when the pie is cut into 8 equal portions.

Approximate per slice:

• Calories: about 480 to 520
• Total fat: about 30 g
• Saturated fat: about 12 g
• Carbohydrates: about 55 g
• Fiber: about 3 g
• Sugars: about 35 g
• Protein: about 6 g

Sweet potatoes add some fiber, vitamin A, and potassium, but this is still a dessert, not a low sugar dish. For guests who are watching their sugar intake, smaller slices and lighter meals around the dessert can help keep things balanced.

Common Questions About Maple Pecan Sweet Potato Pie

Can You Use Canned Sweet Potatoes?

Canned sweet potatoes can work if you drain them well and mash them thoroughly. Avoid varieties packed in syrup, or rinse them and pat dry to remove excess sweetness and liquid. You may need to reduce the added sugar slightly if the canned sweet potatoes taste very sweet.

Roasted fresh sweet potatoes usually give better flavor and texture, but canned can be a practical backup.

Can You Use Milk Instead Of Heavy Cream?

You can use whole milk, but the filling will be a bit less rich and possibly slightly softer. If you use milk, keep the amount the same as the cream in the recipe. Do not use a very low fat milk, since it can lead to a thin texture and more risk of curdling.

How Do You Keep The Crust From Getting Soggy?

Blind baking the crust before adding the filling is the main step. Using a hot oven and baking the filling until it is set also helps, since a very underbaked filling will keep the crust damp. Cooling the pie on a rack, rather than in a cold, closed space, lets steam escape and protects the crust texture.

Can You Leave The Pie Out Overnight?

For food safety, it is better to refrigerate custard pies. Once the pie has cooled, place it in the refrigerator within about 2 hours. If it has been left at room temperature much longer than that, it is safer not to keep it.

How Long Can You Keep The Pie In The Refrigerator?

Plan to eat the pie within 3 to 4 days. After that, the crust softens more, the topping loses some crunch, and food safety margins narrow. If you want to keep it longer, freeze leftover slices.

Maple pecan sweet potato pie fits comfortably into the holiday baking traditions of many North American home kitchens. With roasted sweet potatoes, real maple syrup, and a simple pecan topping, it delivers familiar flavors in a way that feels both classic and slightly different. Once you understand how to roast the potatoes, balance the sweetness, and judge doneness, it becomes a dessert you can return to each year with confidence.