Sweet Potato Pumpkin Pie - No Sugar Added for Low Sugar Diets

Sweet Potato Pumpkin Pie

Inspired by Chef Resha’s recipe, this dessert is the best of two holiday classics! With a delicious homemade crust and the blend of sweet potato and pumpkin, this pie puts your baking skills to the test and makes for a great addition to your table.
Made by Tiffany of @foodtoobomb

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 10 servings


Crust Ingredients: 

  • 2 ½ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 2 tablespoons Purecane™ Baking Sweetener
  • 16 tablespoons (2 sticks) cold unsalted butter, cubed
  • ½ cup cold whole buttermilk, plus more if needed

Filling Ingredients:

  • 1 cup pumpkin puree (no added sugar)
  • 1 cup mashed sweet potatoes, peeled and cubed
  • 1 ¼ cup + 2 tablespoons coconut milk (can use evaporated milk)
  • 2 teaspoons vanilla extract
  • 3 large egg yolks
  • 1 large egg
  • ¼ cup pure maple syrup
  • ½ cup Purecane™ Brown Sweetener
  • ¼ cup Purecane™ Baking Sweetener
  • 2 tablespoons all-purpose flour
  • ½ slightly heaping teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves

 Sweet Potato Pumpkin Pie - No Sugar Added Recipe


Prep Steps

  1. Bring a large pot of salted water to a boil. Add the cubed sweet potatoes, reduce the heat to medium-low, and simmer until tender, 20 to 30 minutes. 
  2. Drain and transfer to a bowl. Mash the potatoes using a potato masher or a fork. Set aside 1 cup for use in the filling; you will most likely have some extra as a little treat!
  3. Place your cubed butter in the freezer for at least 20 minutes. 
  4. Place buttermilk in the freezer for about 10 minutes to get it nice and cold.

Make the Crust

  1. In a food processor, add flour, 2 tablespoons Purecane™ Baking Sweetener and salt and pulse until combined.
  2. Add frozen butter cubes throughout your flour mixture in the processor. Pulse about 10 times until your cubes break down into small pea-sized pieces.
  3. Remove your buttermilk from the freezer and add ½ cup to the flour mixture. Pulse for 10 seconds until the dough looks moist. Note: Dough is ready when you are able to press it together and it doesn’t fall apart.If needed, add a tablespoon of buttermilk until it gets to the point that it doesn’t fall apart.
  4. Lightly flour your counter or surface that you are using to knead out your dough. Turn your dough out on your surface and knead into a ball. After you’ve kneaded it into a ball, wrap in saran wrap and refrigerate for 1 hour.
  5. After an hour, remove your dough from the fridge and let it come to room temperature.
  6. Lightly flour your surface and rolling pin and roll out your dough based on the size of your pie dish. Trim off any excess and pinch/crimp the edges to your liking.
  7. Place your pie dish with crust in the fridge or freezer for about 10-15 minutes. 

Make the Filling

  1. Preheat your oven to 375°F.
  2. While your crust is setting, add all your filling ingredients to a large mixing bowl. Using a hand-held mixer or whisk, blend until your filling is smooth.
  3. Remove your pie crust from the fridge and pour in your filling, smoothing out the top.
  4. Bake your pie for 50 to 60 minutes; the pie is ready when there is a slight jiggle and your crust is nice and browned.
  5. Allow pie to cool and enjoy with your favorite ice cream or whipped topping!