If you are on the hunt for a dessert that feels like a warm hug from grandma but with a bright, citrusy twist, look no further than this Orange Sweet Potato Custard Pie Recipe. It perfectly marries the natural sweetness of tender sweet potatoes with the fresh zing of orange juice and zest, creating a custard pie that’s creamy, aromatic, and unforgettable. This pie isn’t just a treat for the holidays; it’s a dessert that welcomes any day you decide to enjoy a little bit of comfort and sunshine on your plate.
Ingredients You’ll Need
Every ingredient in this Orange Sweet Potato Custard Pie Recipe plays a crucial role. From the smooth mashed sweet potatoes lending deep, earthy sweetness to the bright pop of orange zest that elevates every bite, these components come together simply yet harmoniously.
- 1 ½ cups mashed cooked sweet potatoes: The star ingredient, providing natural sweetness and creamy texture.
- ¾ cup granulated sugar: Balances the earthy sweetness with a gentle sugary touch.
- ½ cup packed light brown sugar: Adds a rich caramel undertone for depth of flavor.
- ¾ teaspoon ground cinnamon: Warms the filling with comforting spice.
- ¼ teaspoon ground nutmeg: Offers a subtle, nutty fragrance that complements the cinnamon.
- ¼ teaspoon ground ginger: Provides a hint of brightness and spice complexity.
- ¼ teaspoon salt: Enhances all the natural flavors in the pie.
- 2 large eggs: Crucial to set the custard and bind the ingredients.
- ¾ cup evaporated milk: Gives richness and smoothness without heaviness.
- ½ cup orange juice: Brings fresh citrusy brightness that makes this pie uniquely memorable.
- 1 tablespoon grated orange zest: Intensifies the orange flavor and aroma for added zing.
- 1 teaspoon vanilla extract: Rounds out the custard with delicate sweetness.
- 1 unbaked 9-inch pie crust: Provides the crisp, buttery vessel that holds this luscious custard.
How to Make Orange Sweet Potato Custard Pie Recipe
Step 1: Prep and Mix the Filling
Begin by preheating your oven to 375°F (190°C). While it warms up, take a large mixing bowl and combine the mashed sweet potatoes with both granulated and brown sugars, along with cinnamon, nutmeg, ginger, and salt. This combination builds the warm and aromatic flavor foundation that makes this pie so comforting. Beat in the eggs until the mixture is smooth and everything is well incorporated, ensuring a silky custard texture.
Step 2: Add the Creamy and Citrus Components
Next, stir in the evaporated milk, orange juice, orange zest, and vanilla extract. This is where the magic happens—the citrus elements brighten the custard perfectly, balancing the sweetness of the sweet potatoes. Make sure to mix these ingredients thoroughly to achieve a creamy and luscious filling that will bake beautifully in the crust.
Step 3: Pour and Bake
Pour the custard filling evenly into the unbaked pie crust, smoothing out the top with a spatula for a neat finish. Bake the pie for 50 to 60 minutes or until the center is set and a knife inserted comes out mostly clean. If you notice the crust edges browning too quickly, protect them with foil strips to keep them from burning while the filling finishes baking.
Step 4: Cool and Set
Allow the pie to cool completely on a wire rack before serving. Cooling lets the custard fully set, so each slice retains that irresistible creamy texture that pairs beautifully with the buttery crust and lively orange undertones.
How to Serve Orange Sweet Potato Custard Pie Recipe
Garnishes
Keep it simple and elegant by topping each slice with a dollop of lightly whipped cream. For an extra orange burst, grate a little more fresh orange zest over the whipped cream or sprinkle a touch of cinnamon for a beautiful aroma. A few toasted pecans or walnuts add delightful crunch and complement the rich custard perfectly.
Side Dishes
This pie holds its own wonderfully, but if you’re serving it as part of a larger meal, consider pairing it with a fresh fruit salad or a crisp green salad dressed with a light vinaigrette. The freshness of these sides contrasts nicely with the pie’s creamy richness and citrus notes.
Creative Ways to Present
For an impressive presentation, serve individual mini Orange Sweet Potato Custard Pies in tart shells or ramekins, perfect for gatherings. Another delightful approach is to add a drizzle of orange-infused caramel sauce on each slice for extra indulgence. Whether on a rustic wooden board or a fine china plate, the vibrant orange tones make this pie look as lovely as it tastes.
Make Ahead and Storage
Storing Leftovers
After enjoying your masterpiece, wrap any leftovers tightly in plastic wrap or store in an airtight container. Keep it refrigerated and enjoy within 3 to 4 days to savor the pie at its best.
Freezing
If you want to make this Orange Sweet Potato Custard Pie Recipe ahead of time, you can freeze the baked pie wrapped well in plastic and foil to prevent freezer burn. It will keep beautifully for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating
To warm up slices, gently reheat in a low-temperature oven or microwave for short bursts to avoid drying out the custard. Room temperature servings also work excellently, allowing the flavors to shine through without softening the texture too much.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes! While fresh sweet potatoes provide the best texture and flavor, canned sweet potatoes can be used in a pinch. Just make sure they’re mashed smoothly and drained well to avoid excess moisture in your pie.
Is this pie suitable for vegetarians?
Absolutely. This Orange Sweet Potato Custard Pie Recipe contains no meat products and is perfect for a vegetarian diet, offering a rich, dairy-based custard without any animal-derived gelatin or additives.
Can I substitute the evaporated milk?
You can swap evaporated milk with whole milk or half-and-half, but be aware it might slightly affect the richness and texture of the custard. For a dairy-free option, full-fat coconut milk works well and adds a lovely flavor twist.
How do I achieve a flaky crust for this pie?
Using a high-quality butter pie crust or a homemade one chilled properly before baking helps make the crust flaky. Avoid overworking the dough and keep it cold to get those beautiful flaky layers.
Can I make this pie without the orange zest and juice?
While the pie will still be delicious, the orange zest and juice are signature elements of this Orange Sweet Potato Custard Pie Recipe, adding vibrant brightness and balancing the richness. Omitting them will produce a more traditional sweet potato pie flavor.
Final Thoughts
This Orange Sweet Potato Custard Pie Recipe is a true celebration of comfort and freshness all in one slice. Its creamy filling infused with citrus and warming spices wrapped in a crisp crust is pure joy for any dessert lover. I can’t wait for you to try it and see how this beautiful fusion becomes your new favorite. Happy baking and even happier indulging!
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Orange Sweet Potato Custard Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Orange Sweet Potato Custard Pie is a delightful twist on the traditional sweet potato pie, infused with fresh orange juice and zest for a citrusy brightness. Creamy and spiced with cinnamon, nutmeg, and ginger, this pie is perfect for holiday gatherings or any time you crave a comforting dessert with a zesty flair.
Ingredients
Filling
- 1 ½ cups mashed cooked sweet potatoes
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup evaporated milk
- ½ cup orange juice
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
Crust
- 1 unbaked 9-inch pie crust
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
- Mix Dry Ingredients: In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix thoroughly to blend the spices evenly.
- Add Eggs: Beat in the eggs until the mixture is well combined and smooth.
- Incorporate Liquids: Stir in evaporated milk, orange juice, orange zest, and vanilla extract until the filling is creamy and homogeneous.
- Prepare Pie Crust: Pour the custard filling into the unbaked 9-inch pie crust, spreading it evenly with a spatula to smooth the top.
- Bake: Place the pie in the oven and bake for 50 to 60 minutes or until the center is set and a knife inserted near the center comes out clean. If the crust starts to brown too fast, cover the edges with foil to prevent burning.
- Cool: Remove the pie from the oven and allow it to cool completely to set before serving.
Notes
- Use freshly squeezed orange juice and zest for the best flavor.
- The pie can be made a day in advance and stored in the refrigerator.
- Serve chilled or at room temperature, optionally topped with whipped cream for extra indulgence.
