Pumpkin Sweet Potato Pie with maple and vanilla • theVintageMixer.com #pie #Thanksgiving

Pumpkin Sweet Potato Pie Recipe

Written by Becky

This is the year of creating family traditions around our table.  Our little baby is becoming a boy and is starting to taste the world with all of his sense, feeling the fall leaves crunch under his feet and sinking his teeth into buttery smooth pumpkin pie.  The two staples of a Thanksgiving meal, roasted turkey and pumpkin pie now both have secure recipes that will be making an appearance for years to come!

Pumpkin Sweet Potato Pie with vanilla bean and pure maple syrup • theVintageMixer.com #pie #Thanksgiving

It took me a while, several Thanksgivings and several pies (none wasted of course!) but I’ve finally found the perfect pumpkin pie. The secret lies within a few key ingredients, one being vanilla beans (I use Rodelle Madagascar Vanilla Beans) and a few other additions that I’ll share today too!

Pumpkin Sweet Potato Pie

Pumpkin pie, though its an easy recipe, is difficult to master. Some recipes are too sweet, too pumpkin-y or just include too many ingredients that I don’t prefer. This recipe has only pure ingredients, and no processed sugar and yet, it’s sweet, smooth, and rich, just as it should be!

Pumpkin Sweet Potato Pie with vanilla bean and pure maple syrup • theVintageMixer.com #pie #Thanksgiving

So, what are my other secrets?  This recipe isn’t all pumpkin but has a mixture of pumpkin and sweet potato for natural sweetness.  Then the pie is flavored with maple syrup, vanilla bean and fall spices. Unlike most pumpkin pie recipes there’s no evaporated but instead I use almond milk or heavy cream. Both work great. To top it all off, there’s no sugar needed, this pie is perfect without it. Trust me, or just try it for yourself!

Pumpkin Sweet Potato Pie with vanilla bean and pure maple syrup • theVintageMixer.com #pie #Thanksgiving

What traditions are you making this holiday season? And please share your family recipe staples for Thanksgiving!

Pumpkin Sweet Potato Pie with maple and vanilla • theVintageMixer.com #pie #Thanksgiving

Pumpkin Sweet Potato Pie Recipe

Look no further… this is the BEST PUMPKIN PIE RECIPE! It is sweetened with maple syrup and seasoned with vanilla bean and fall spices. No processed sugar and no exported milk.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, Holiday
Servings 8 servings


  • 1 9- inch pie crust
  • 3/4 cup pumpkin puree, (I like homemade best)
  • 3/4 cup mashed or pureed sweet potatoes
  • 2/3 cup pure maple syrup
  • 1 vanilla bean, (seeds) or 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 3 large eggs
  • 1 cup heavy cream or almond milk*

Vanilla Maple Whipped Cream

  • 1 cup whipping cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup


  • Preheat oven to 375 degrees.
  • Prepare pie crust by rolling it out and placing it in a pit pan. Refrigerate as you make the pie.
  • In a large bowl or a stand mixer, combine the pumpkin puree, sweet potato puree, maple syrup, vanilla bean seeds, spices and salt.
  • Add eggs one at a time. Gradually mix in the heavy cream or almond milk.
  • Remove pie shell from the fridge and place on the middle rack of the oven. Slide the rack out carefully a couple of inches and pour the filling into the pie shell (this is so you don't have to maneuver walking across the kitchen and opening the oven with a full unbaked pie in your hands!). Slowly, slide the oven rack back in place, taking care not to spill the contents of the pie shell onto the bottom of the oven.
  • Bake for 1 hour, checking the pie after 30 minutes to rotate if needed and to make sure the crust isn't browning too much (cover with foil or parchment if needed). The pie is done when the center of the pie (size of a quarter) only jiggles slightly. The rest of the pie should be set. Remove from oven and let cool.
  • Serve with vanilla maple whipped cream.

Vanilla Maple Whipped Cream

  • Whip the cream on high until soft peaks form. Add in vanilla and maple syrup and beat again.


We've tried this recipe with both almond milk and heavy cream and enjoyed it thoroughly both ways. Obviously, the cream version is creamier but the full flavor remains in both pies!

Comments (14)

  1. Done! I’ve been looking for a recipe that does away with the condensed milk. This will be on our Thanksgiving table this year. Keep the great recipes coming! 🙂

  2. Hi Becky! Super excited to enjoy making this for Thanksgiving and was wondering if you have or know of a recipe link for a fabulous gluten free crust to accompany it? Thanks!

  3. I’m going to make this for Thanksgiving…but I’ll make an amendment to include mascarpone cream cheese. Will also make a maple pecan chocolate tart. I find that guests want a sliver of each! Thanks for posting this recipe.

  4. 5 stars
    Just made this last night. Bar NONE the best pie that has ever passed my lips. Love that you don’t use sweetened condensed milk! I want to subscribe to your email list!

    • This comment just made my day!! Thanks so much Diane! I try not to use any processed ingredients in my recipes. So glad you enjoyed the pie! Take care, Becky

  5. Hello!
    The pumpkin pie looks amazing. Did you pre-bake the crust? It doesn’t say so in your recipe.

    Mine always shrinks when I pre-bake. Any suggestions?

    • I wish I was more consistent but I pre-bake sometimes and then other times I just go for it without a prebake. If a pie is cooked longer then I usually risk it. If I do prebake, I make sure the crust is really cold before baking so that it doesn’t shrink. Cover in foil then add pie weights. I would do 375 for 10-15 then remove the foil and weights and bake another 5 or so minutes.

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