11 Fast Canned Sweet Potato Pie Recipes

Craving a cozy sweet potato pie but short on time? Canned sweet potatoes make it a breeze—you'll have dessert ready in under an hour. These 11 fast recipes use simple ingredients for that creamy, spiced filling you love, perfect for holidays or weeknights.

Whether you're baking for family or pinning for later, each one skips the peeling and mashing hassle. Grab your canned sweet potatoes and let's get pie-making—you'll impress everyone with minimal effort.

11 Fast Canned Sweet Potato Pie Recipes

Ready to whip up pie magic? These recipes start with a can of sweet potatoes for speed, blending classic flavors with fun twists. Pick your favorite and bake away.

1. Classic Canned Sweet Potato Pie

Save

This timeless pie delivers smooth, spiced sweetness in a buttery crust—comfort food at its fastest. The canned sweet potatoes create a velvety fill that bakes up custardy perfect for any gathering.

Ingredients

• 1 (15 oz) can sweet potatoes, drained
• 1 unbaked 9-inch pie crust (store-bought like Pillsbury)
• 3/4 cup sugar
• 2 eggs
• 1/2 cup evaporated milk
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Pinch of salt

Step-by-Step Instructions

1. Preheat and Prep
   Preheat oven to 350°F. Place pie crust in a 9-inch pie dish and crimp edges. Set aside.

2. Mash Sweet Potatoes
   In a bowl, mash drained sweet potatoes until smooth. Add sugar, eggs, milk, melted butter, vanilla, cinnamon, nutmeg, and salt. Beat with a hand mixer until creamy, about 2 minutes.

3. Fill and Bake
   Pour filling into crust. Bake 45-50 minutes until center is set but slightly jiggly. Cool 2 hours before slicing.

2. No-Bake Canned Sweet Potato Pie

Save

Chill out with this creamy, no-oven pie—graham crust and whipped filling make it irresistibly light and ready in minutes. Ideal for hot days or when you skip turning on the heat.

Ingredients

• 1 (15 oz) can sweet potatoes, drained
• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 2 cups whipped topping (like Cool Whip), thawed
• 1 tsp cinnamon
• 1/2 tsp ginger

Step-by-Step Instructions

1. Make Crust
   Mix crumbs and melted butter. Press into 9-inch pie plate. Chill 10 minutes.

2. Blend Filling
   Mash sweet potatoes smooth. Beat cream cheese, powdered sugar, cinnamon, and ginger until fluffy. Fold in whipped topping and sweet potatoes.

3. Chill to Set
   Spread into crust. Refrigerate 4 hours or overnight. Top with extra whipped topping before serving.

3. Mini Canned Sweet Potato Pies

Save

Bite-sized bliss for parties—these muffin-tin pies pack big flavor in cute portions. Fast to bake and portion-control friendly, they're a hit with kids and adults alike.

Ingredients

• 1 (15 oz) can sweet potatoes, drained
• 12 frozen mini pie crusts (like Athens)
• 1/2 cup sugar
• 2 eggs
• 1/4 cup milk
• 2 tbsp butter, melted
• 1 tsp vanilla
• 1/2 tsp cinnamon
• Pinch salt

Step-by-Step Instructions

1. Preheat Oven
   Heat to 350°F. Place mini crusts on baking sheet.

2. Mix Batter
   Mash sweet potatoes. Stir in sugar, eggs, milk, butter, vanilla, cinnamon, and salt until smooth.

3. Bake Minis
   Fill crusts 3/4 full. Bake 20-25 minutes until puffed and set. Cool 10 minutes before popping out.

4. Chocolate Canned Sweet Potato Pie

Save

Decadent chocolate meets sweet potato silkiness for a fudgy twist. This pie bakes quick and satisfies chocolate lovers with its deep, moist texture.

Ingredients

• 1 (15 oz) can sweet potatoes, drained
• 1 unbaked 9-inch deep-dish pie crust
• 3/4 cup sugar
• 2 eggs
• 1/2 cup milk
• 1/4 cup cocoa powder
• 1/4 cup butter, melted
• 1 tsp vanilla
• 1/2 tsp cinnamon

Step-by-Step Instructions

1. Prep Oven and Crust
   Preheat to 350°F. Fit crust into pie dish.

2. Combine Wet and Dry
   Mash sweet potatoes. Mix with sugar, eggs, milk, cocoa, butter, vanilla, and cinnamon until velvety.

3. Bake to Perfection
   Pour into crust. Bake 40-45 minutes; edges set, center jiggles. Cool completely.

5. Pecan Canned Sweet Potato Pie

Save

Layers of creamy pie and crunchy pecans create Southern heaven. This speedy bake adds nutty crunch without extra fuss.

Ingredients

• 1 (15 oz) can sweet potatoes, drained
• 1 unbaked 9-inch pie crust
• 3/4 cup sugar
• 2 eggs
• 1/2 cup milk
• 1/4 cup butter, melted
• 1 tsp vanilla
• 1 cup pecan halves
• 1/3 cup brown sugar
• 2 tbsp corn syrup

Step-by-Step Instructions

1. Preheat and Crust
   Oven to 350°F. Line pie dish with crust.

2. Prepare Filling
   Mash sweet potatoes; mix with sugar, eggs, milk, butter, vanilla.

3. Add Pecan Topping
   Pour filling in crust. Mix pecans, brown sugar, corn syrup; sprinkle over. Bake 45-50 minutes until pecans toast.

6. Vegan Canned Sweet Potato Pie

Save

Plant-based perfection with coconut milk and aquafaba for fluff. Creamy, spiced, and dairy-free—this pie proves vegan can be indulgent and fast.

Ingredients

• 1 (15 oz) can sweet potatoes, drained
• 1 vegan pie crust (like Wholly Wholesome)
• 3/4 cup sugar
• 1/4 cup aquafaba (chickpea liquid)
• 1 cup coconut milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Step-by-Step Instructions

1. Heat Oven
   Preheat 350°F. Place crust in dish.

2. Whip Filling
   Mash sweet potatoes. Beat aquafaba to soft peaks, fold in sugar, coconut milk, oil, vanilla, spices, and potatoes.

3. Bake Gently
   Fill crust. Bake 40 minutes until firm. Chill 2 hours.

7. Pumpkin Spice Canned Sweet Potato Pie

Save

Amp up fall flavors with extra pumpkin spice in the mix. This pie's warm, cozy profile bakes fast for instant autumn vibes.

Ingredients

• 1 (15 oz) can sweet potatoes, drained
• 1 unbaked 9-inch pie crust
• 3/4 cup sugar
• 2 eggs
• 1/2 cup evaporated milk
• 1/4 cup butter, melted
• 2 tsp pumpkin pie spice
• 1 tsp vanilla
• Pinch salt

Step-by-Step Instructions

1. Oven Ready
   350°F preheat. Prep crust.

2. Spice Blend
   Mash potatoes smooth. Whisk in sugar, eggs, milk, butter, spice, vanilla, salt.

3. Quick Bake
   Fill and bake 45 minutes. Toothpick clean in center. Cool fully.

8. Keto Canned Sweet Potato Pie

Save

Low-carb delight using sugar alternatives for keto-friendly indulgence. Rich texture without the carbs—bake it quick for guilt-free pie night.

Ingredients

• 1 (15 oz) can sweet potatoes, drained (net carbs ~20g per pie)
• 1 keto pie crust (almond flour-based)
• 1/2 cup erythritol
• 2 eggs
• 1/2 cup heavy cream
• 1/4 cup butter, melted
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp xanthan gum

Step-by-Step Instructions

1. Preheat Low
   325°F oven. Fit keto crust.

2. Keto Mix
   Puree potatoes. Blend erythritol, eggs, cream, butter, vanilla, cinnamon, xanthan.

3. Bake Steady
   Pour in; bake 45-50 minutes until set. Chill to firm.

9. Gluten-Free Canned Sweet Potato Pie

Save

Oat or almond crust keeps it GF without sacrificing flakiness. Smooth, spiced filling makes this pie accessible and delicious for all.

Ingredients

• 1 (15 oz) can sweet potatoes, drained
• 1 gluten-free pie crust (Bob's Red Mill mix)
• 3/4 cup sugar
• 2 eggs
• 1/2 cup coconut milk
• 1/4 cup butter or ghee, melted
• 1 tsp vanilla
• 1 tsp cinnamon
• Pinch salt

Step-by-Step Instructions

1. Prep GF
   350°F. Roll out GF crust into dish.

2. Smooth Filling
   Mash potatoes; mix sugar, eggs, milk, butter, vanilla, cinnamon, salt.

3. Bake Free
   Fill crust. Bake 40-45 minutes. Edges golden, center set.

10. Spiced Rum Canned Sweet Potato Pie

Save

A splash of rum adds grown-up warmth to the spices. Velvety and aromatic, this pie elevates quick baking to cocktail-hour worthy.

Ingredients

• 1 (15 oz) can sweet potatoes, drained
• 1 unbaked 9-inch pie crust
• 3/4 cup brown sugar
• 2 eggs
• 1/2 cup milk
• 1/4 cup butter, melted
• 2 tbsp dark rum
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Step-by-Step Instructions

1. Oven On
   350°F. Crust in dish.

2. Rum Infuse
   Mash potatoes. Stir brown sugar, eggs, milk, butter, rum, cinnamon, nutmeg.

3. Bake Boozy
   Pour and bake 45 minutes. Fragrant and set. Cool 2 hours.

11. Coconut Canned Sweet Potato Pie

Save

Toasted coconut brings beachy flair to spiced sweet potatoes. Flaky, tropical pie that's fast and full of crunchy, nutty contrast.

Ingredients

• 1 (15 oz) can sweet potatoes, drained
• 1 unbaked 9-inch pie crust
• 3/4 cup sugar
• 2 eggs
• 1/2 cup coconut milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla
• 1 cup sweetened coconut flakes
• 1/2 tsp cinnamon

Step-by-Step Instructions

1. Preheat Tropical
   350°F. Prep crust.

2. Coconut Blend
   Mash potatoes; mix sugar, eggs, coconut milk, oil, vanilla, cinnamon. Fold in half the coconut.

3. Top and Bake
   Fill crust, sprinkle remaining coconut. Bake 40-45 minutes until toasted golden.

FINAL THOUGHTS

You've got 11 ways to turn canned sweet potatoes into pie perfection—pick one that sparks joy today. They're forgiving for beginners, so tweak spices to your taste.

Share your bakes with friends or pin for later; nothing beats fresh pie warmth. Happy baking—you'll love how easy and delicious it feels.