Sweet Potato Pecan Pie by EAGLE BRAND®

Sweet Potato Pecan Pie by EAGLE BRAND®

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"This is a sumptuous sweet potato pie with a graham cracker crust and crunchy sweet pecan topping. It makes an excellent Fall dessert."
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1 h 15 m servings 614 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 614 kcal
  • 31%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F. With mixer, beat hot yams and butter until smooth. Add sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt and egg; mix well. Pour into crust.
  2. Bake 20 minutes. Meanwhile, prepare Pecan Topping, (recipe below).
  3. Remove pie from oven; reduce oven to 350 degrees F. Spoon Pecan Topping on pie.
  4. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twist if desired. Store leftovers covered in refrigerator.
  5. Pecan Topping: Beat together egg, corn syrup, brown sugar, melted butter and maple flavoring. Stir in pecans.


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Has the potential to be a really great recipe, but I found 1 tsp of orange zest to be way TOO much. The orange zest overpowered the cinnamon/nutmeg flavor and the natural taste of the sweet pota...

I made this pie for thanksgiving and it was hit! I skipped the orange zest and used a 9oz pie crust instead of 6oz. I also doubled the sweet potato and pecans ingredients in this recipe. Woul...

This pie is unbelievably delicious and puts pumpkin pie to shame. The only alteration I would make to it when I make it again is to lessen the amount of orange zest as it takes away from the act...

Easy and a good "comfort food". Would make again.

Absolutely delicious! I followed this recipe to a T, except for the grated orange rind (for some reason I can't zest to save my life). I made 2 of these pies for our big Thanksgiving get toget...

Used yams for the recipe. Didn't have any orange zest, so I skipped it. The pie turned out great! Very easy to make. This one is a keeper.

This was simple & delicious. I used a homemade graham cracker crust and spiced it up with some cinnamon, nutmeg, & allspice. I also added 1 tsp. of allspice & clove to the sweet potato mixture. ...

Great recipe, It was really easy to make and was a hit with my family.

I just got back from Thanksgiving dinner for which I made this sweet potato pecan pie. My sister in law brought cheese cake, cream puffs, cookies, and brownies, but guess what everyone was gush...

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