Sweet Potato Pie with Three-Nut Topping Recipe

Name: Sweet Potato Pie with Three-Nut Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup walnuts, toasted; 1/3 cup hazelnuts, toasted; 1/3 cup almonds, toasted; 1 cup graham cracker crumbs; 1/4 cup firmly packed dark brown sugar; 1/2 teaspoon pumpkin pie spice; 5 tablespoons unsalted butter, melted; 18 ounces sweet potatoes; 3 large eggs; 3 tablespoons butter; 1/2 cup firmly packed dark brown sugar; 2 tablespoons honey; 1 teaspoon pumpkin pie spice; 1/2 cup whipping cream; 1/4 cup (1/2 stick) unsalted butter; 1/4 cup firmly packed dark brown sugar; 2 tablespoons honey; 1/3 cup whole almonds, toasted; 1/3 cup whole hazelnuts, toasted; 1/3 cup walnuts, toasted

Servings: persons

1/3 cup walnuts, toasted
1/3 cup hazelnuts, toasted
1/3 cup almonds, toasted
1 cup graham cracker crumbs
1/4 cup firmly packed dark brown sugar
1/2 teaspoon pumpkin pie spice
5 tablespoons unsalted butter, melted
18 ounces sweet potatoes
3 large eggs
3 tablespoons butter
1/2 cup firmly packed dark brown sugar
2 tablespoons honey
1 teaspoon pumpkin pie spice
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup firmly packed dark brown sugar
2 tablespoons honey
1/3 cup whole almonds, toasted
1/3 cup whole hazelnuts, toasted
1/3 cup walnuts, toasted

1
For Crust: Coarsely grind all nuts in processor.
2
Blend in graham cracker crumbs, sugar and pumpkin pie spice.
3
Add butter and blend in using on/off turns until moist crumbs form.
4
Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish.
5
Set aside.
6
For Filling: Preheat oven to 350F.
7
Bake sweet potatoes until tender, about 1 hour.
8
Cool potatoes; peel.
9
Puree in processor.
10
Transfer to bowl and whisk in eggs.
11
Cook butter in heavy medium skillet over medium heat until melted and brown.
12
Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly.
13
Whisk in cream.
14
Add butter mixture to potato puree; blend until smooth.
15
Pour filling into crust.
16
Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
17
Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves.
18
Increase heat and boil 1 minute.
19
Mix in nuts, coating completely.
20
Spoon hot nut mixture over pie.
21
Continue baking until topping bubbles, about 5 minutes.
22
Transfer to rack and cool completely.

1240

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/3 cup walnuts, toasted, 1/3 cup hazelnuts, toasted, 1/3 cup almonds, toasted, 1 cup graham cracker crumbs, and more.

Yes, Sweet Potato Pie with Three-Nut Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Pie with Three-Nut Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions