Sweet potato vs pumpkin pie- what are the differences and similarities between these two popular fall desserts? How are they made and which one should you prepare for the holidays? Keep on reading to learn all about these 2 delicious pies and what makes them special!
Sweet Potato & Pumpkin Pies
At any holiday event, you're bound to have noticed both sweet potato pies and pumpkin pies featured on the dessert table. These two pies are both well-loved and perfect for the fall season!
They may look similar, but these pies actually do have a handful of differences. So, which one should you bake this holiday season, or should you just make them both?
Jump to:
What Is Sweet Potato Pie
To get started, sweet potato pie is a traditional fall dessert that is popular in America and typically served during the holidays (especially Thanksgiving).
It is a custard-based pie that features sweet potatoes that have been cooked and mashed.
What Is Pumpkin Pie
Pumpkin pie is also an autumnal dessert that is commonly served for the holidays!
It is made using warm pumpkin-based custard. The flavor of pumpkin pie is so well known and associated with fall, that you'll be able to find a wide variety of "pumpkin spiced" flavored things, from drinks to donuts!
Key Differences
These two pies are both enjoyed during the holidays, have a custard base, and even look remarkably similar! Obviously, the main ingredient in each one varies by using either pumpkins or sweet potatoes, but are there any other differences?
Flavor
In general, sweet potato and pumpkin pies have a similar flavor.
Sweet potato is known for being naturally sweet and doesn't need many spices or seasonings. Pumpkins, on the other hand, have a milder flavor and are enhanced with the use of warm spices like nutmeg, allspice, cloves, and cinnamon (there's a reason pumpkin has its own spice mix!)
Consistency
Sweet potato pie tends to have a lighter, airy texture whereas pumpkin pie is much denser and creamier.
Recipe
Sweet potato pie consists of fresh sweet potatoes that have been prepared by roasting or steaming them until they are wonderfully tender. They are then cooled, peeled, and pureed together with an assortment of spices, sugar, eggs, and cream.
Pumpkin pie can be made using fresh or canned pumpkins. Due to convenience, many people opt to use canned pumpkin puree. This is then mixed together with spices, sugar, eggs, and milk or cream.
Both are poured into a prepared pie shell and then baked until set.
Sweet Potato vs Pumpkin Pie Chart
| Sweet Potato Pie | Pumpkin Pie | |
|---|---|---|
| Recipe | Uses fresh sweet potatoes | Uses fresh or canned pumpkins |
| Flavor | Similar flavor, slightly sweeter | Similar flavor |
| Texture | Airy | Dense and creamy |
| Occasion | Fall, Holidays | Fall, Holidays |
Which Is Healthier
Choosing which pie is essentially 'healthier' really depends on what you are looking for.
For starters, sweet potatoes contain 9 times more sugar than pumpkin does and, as a result, are higher in calories and carbohydrates. If you are watching your sugar intake, pumpkin pie would be the better option. Pumpkins are also a better option for diabetics because they have a lower glycemic index.
However, sweet potatoes contain a ton of essential vitamins and minerals! If you need some important nutrients, sweet potato pie is the clear winner.
You can't go wrong either way with these two veggies. Here's a breakdown of some important nutritional information comparing the two so that you can decide for yourself!
One Cup of Boiled Pumpkins:
- Calories: 49
- Fat: 0.2 g
- Protein: 2 g
- Carbs: 12 g
- Fiber: 3 g
- Sugar: 5.1 g
- Calcium: 4%
- Vitamin A: 245%
- Vitamin C: 19%
- Potassium: 16%
- Manganese: 6%
- Vitamin B2: 11%
- Iron: 8%
- Beta-Cerotene: 5,140 micrograms
One Cup of Boiled Sweet Potatoes (Without Skin):
- Calories: 187
- Fat: 0.459 g
- Protein: 4.49 g
- Carbs: 58.1 g
- Fiber: 8.2 g
- Sugar: 18.8 g
- Calcium: 7%
- Vitamin A: 774%
- Vitamin C: 53%
- Potassium: 16%
- Manganese: 11%
- Vitamin B6: 29%
- Iron: 10%
- Beta-Cerotene: 31,000 micrograms
Now that you know all of the differences between sweet potato and pumpkin pies, which one are you wanting to make? Leave a comment down below and let me know which pie is your favorite!
❓ Recipe FAQs
Yep! These two veggies can easily be swapped for one another in a delicious pie! In fact, some recipes call for both of them to be used!
Technically, they are not the same thing. They come from the same family, but yams have rougher skin and are not as sweet as sweet potatoes.
Pumpkin pie and sweet potato pie are actually the top 2 healthiest pies! This is due to the high level of essential vitamins and minerals.
In fact, the 'unhealthiest' part of each one is the crust!
🎄 Tasty Holiday Desserts
- Granny Smith Apple Pie - This classic apple pie is the perfect addition to any holiday dessert table!
- Christmas M&M Cookie Bars - These tasty bars are extra festive with red and green M&M's!
- Pecan Tartlets - Bring all the delicious flavor of a classic pecan pie and put it into these single-serving tartlets!
- Christmas Cookies - Nothing is more fun to make than these easy and sweet Christmas cookies!
- Cherry Pie Bars - These deliciously fruity bars taste just like a cherry pie, but in easy-to-serve squares!
- Sugar Cookie Apple Cobbler - This twist on apple cobbler only uses a couple of ingredients to make a sweet apple dessert that is perfect for serving a group!
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📖 Recipe Card
Sweet Potato vs Pumpkin Pie: Pumpkin Pie (+Everything You Need To Know)
Ingredients
Pumpkin Pie Crust
- 1 butter pie crust (or store bought pie pastry 9 inch)
Pumpkin Pie Filling
- 1 can pumpkin (15-ounce can)
- 1 can sweetened condensed milk (14-ounce can)
- 1 large egg
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (or allspice)
- 1 pinch ground mace (optional)
Instructions
Pumpkin Pie Crust
- Preheat oven to 375°F (190°C).
- Place pie crust pasty in a 9 inch pie pan. Flute the edges or use a fork on the edges if desired.
- Line the pie crust pastry with tin foil or parchment paper. Add in pie weights, dry beans, or rice to weigh it down making sure that the weights are evenly distributed.
- Par-bake the pastry pie crust for 10 minutes at 375°F (190°C).
- Remove the foil and pie weights (careful - they will be hot!). Set aside.
Pumpkin Pie Filling
- In a large bowl combine together the pumpkin, sweetened condensed milk, egg and spices. Whisk till well combined.
- Pour the batter into the par-baked pie crust. Only fill the crust to about ¾ full with the filling.
- Bake your pumpkin pie at 375°F (190°C) for about 55 minutes or until the center is almost set. It will still tend to look a bit jiggly, but that's OK. *If your crust edges are browning too quickly, use aluminum foil strips to wrap the pie crust edges around the 25-30 minute mark during baking.
- Remove from oven and place on a wire rack. Allow the pie to cool for 3 hours at least, and longer if possible. *Once fully cooled, move your pie to the refrigerator. Pumpkin pie should not sit out at room temperature for more than two hours.
Notes
- When using rice or beans as pie weights, you can save the baked rice or beans to re-use for par-baking other pie crusts later.
- Be sure to get plain canned pumpkin, not pumpkin pie filling in a can. Canned pumpkin tastes just as good as fresh pumpkin, and it is so much easier to work with!
- If your pie crust edges are browning too quickly, simply use aluminum foil strips or pie strips to wrap the pie crust edges around the 25–30-minute mark during baking so they do not burn.
- Once fully cooled, move your pie to the refrigerator. Pumpkin pie should not sit out at room temperature for more than two hours.
- To store: Since your pumpkin pie (as well as all custard pies) has eggs in the filling, it should be refrigerated between servings. Wrap the pie with aluminum foil and store it in the refrigerator for up to 2-3 days.
- To freeze: First, tightly wrap the pumpkin pie or place it in an airtight container. Let it defrost in the fridge before serving.
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