Make things simpler for yourself this holiday season without sacrificing the magical Southern flavors we all love. No-Bake Sweet Potato Icebox Pie takes minutes to make and doesn't require any fancy equipment-not even a mixer! It's creamy, sweet, and full of holiday cheer.
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Recipe
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🥫 Leftover love: how to store sweet potato icebox pie
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- Creamy and light textures perfectly complement the sweet, fall-spiced pie filling that comes together in just one bowl.
- Easy sweet potato pie is a perfect dessert recipe, especially for guests during the Thanksgiving and Christmas seasons.
- Feel free to use canned sweet potato puree or make your own with fresh sweet potatoes (it's easy-I'll tell ya what to do.)
Sweet potato pie is a classic Southern dessert, and some even prefer its natural sweetness over the ever-popular pumpkin!
Thankfully, there's enough dessert love to go around, so try my easy, no-bake version, and don't forget to let me know how you enjoy it.
🧾 Gather your ingredients: what you'll need
Everything you need for this creamy, no-bake beauty is probably already in your kitchen-sweet potatoes, warm spices, a little cream, and a graham cracker crust just waiting to be filled. Simple ingredients, pure Southern charm.
📖 Recipe
No-Bake Sweet Potato Icebox Pie
Print Pin Recipe Rate RecipeIngredients
- 1 cup sweet potato puree
- 3.4 ounce instant vanilla pudding
- 1 ¼ cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- 8 ounces Cool Whip
- 1 9-inch graham cracker crust
- Cool Whip or whipped cream for serving
Instructions
- Stir together sweet potato puree, pudding mix, milk, and spices.
- Stir until smooth.
- Gently Fold in Cool Whip.
- Spoon sweet potato mixture in prepared crust.
- Spray plastic wrap with no-stick cooking spray and cover the pie.
- Chill overnight.
Notes
- Before freezing, use a knife to slide a piece of parchment paper between slices. Then, you can pull out an individual piece from the freezer to enjoy without needing to thaw the whole thing.
- One cup of sweet potato puree is about one large sweet potato or two smaller ones.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
📖 Make it your own: yummy variations
- Use a homemade crumb crust instead of premade if you're feeling fancy. My pie crust recipe has 18 flavor variations, like Oreos, Pecan Sandies, and shortbread-experiment with whatever you prefer!
- Try swapping the instant vanilla pudding mix with another flavor, like butterscotch or salted caramel.
- Portion the pie filling into mini pie crusts for the cutest (and easiest) individually-sized desserts ever.
- Drizzle each slice with caramel before serving. You can also sprinkle shaved white chocolate and/or candied pecans on top for crunch.
🔪 Step-by-step guide: instructions for success
In a large bowl, combine sweet potato puree and spices.
Add the instant pudding mix and evaporated milk. Stir 'til smooth.
Gently fold in the Cool Whip until it's incorporated.
Spoon pie filling into the prepared pie crust and chill.
🤫 Marye's secret for zhuzhing it up -
Keep the pie looking fluffy and delicious by gently folding the Cool Whip into the filling. If you stir it too roughly, you'll knock the air out of the Cool Whip, causing your filling to look (and taste) a little flat.
zhuzh: verb. To make something more interesting or attractive
🥫 Leftover love: how to store sweet potato icebox pie
Leftover sweet potato icebox pie will keep for four to five days in the refrigerator tightly covered. Enjoy it cold, or let it sit out at room temperature for a bit to take off some of the chill.
For longer storage of up to three months, freeze leftovers. Wrap the pie tightly with plastic (pressed against the top and sides) and cover that with a layer of foil.
Before freezing, use a knife to slide a piece of parchment paper between slices. Then, you can pull out an individual piece from the freezer to enjoy without needing to thaw the whole thing.
Always let icebox pies like this one thaw in the refrigerator. Even using the defrost setting on the microwave will cause the delicate filling to split or melt.
Marye's Tip o' the day
This pie tastes best the day after you make it. The texture is firmer and better, too.
💭 Insider tips: things to know
- For this recipe, be sure to use evaporated milk. Sweetened condensed milk will make your pie too sweet.
- One cup of sweet potato puree is about one large sweet potato or two smaller ones.
- To make homemade sweet potato puree from fresh sweet potatoes, peel them and cut them into cubes. Boil or steam the potatoes until very soft. Puree in a food processor or blender until smooth.
- Spraying the plastic wrap before covering the pie helps prevent the filling from sticking to the plastic.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
It's delicious! The flavor is similar, of course, to an actual sweet potato, with added flavor and sweetness from the vanilla pudding and fragrant fall spices.
You sure can! Just drain them well. PS - usually the canned "yams" in the store are really sweet potatoes. Shhhh....
Nope. Pumpkins are part of the squash family, while sweet potatoes are a starchy, morning glory vegetable. Since sweet potatoes are naturally sweeter than pumpkins, I don't recommend swapping one for the other. Sweet potato puree is drier as well.
For the topping, sure. For the filling, nope. Cool Whip has stabilizers in the ingredients that'll help the pie filling hold up.
If you like traditional, flaky pie crust better than crumb crust, you'll need to completely bake and cool the pie crust before adding the filling.
To prevent the pastry crust from bulging up while baking, press a piece of parchment paper into it and fill it with pie weights, dry beans, or uncooked rice.
Icebox pie refers to any no-bake pie that sets up in the refrigerator. The term likely originated before electricity was common when perishable foods (like creamy pies) were placed in the icebox to keep cool.
⏲️ Marye's time saving hacks -
Preparing sweet potatoes for your holiday dinner? Add an extra sweet potato or two to the pot or oven while you're cooking. Save them in the fridge or freezer to use in this pie later on!
📚 More Southern comfort: related recipes you'll love
- Southern Sweet Potato Pound Cake is rich and dense with a mouthwatering rum soak that'll have everyone begging for more.
- Thanksgiving dinner just wouldn't be the same without Easy Sweet Potato Pineapple Casserole-so good and done in 20 minutes.
🍽️ No waste: creative ways to repurpose
Pie leftovers? Never heard of 'em.
If you're lucky enough to have some no-bake sweet potato icebox pie leftover, here are some fun ways to enjoy it:
- Layer it into a holiday trifle
- Spread the pie filling over brownies for a decadent topping
- Cut leftovers into smaller pieces and use to top your morning waffles or a yogurt parfait
- Freeze and enjoy as an ice cream-like treat
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