Serving: Best served chilled, straight from the fridge.

Storage: Keep covered in the refrigerator for up to 4–5 days.

Make Ahead: Pie can be prepared a day in advance for added convenience.

Variations

Spiced Up: Add ¼ tsp ground ginger or allspice for a deeper autumn flavor.

Crust Options: Swap graham crackers for gingersnap cookies for a spicier base.

Vegan Version: Use vegan cream cheese and coconut oil in the crust.

FAQ

Q: Can I use canned sweet potatoes?
A: Yes! Just drain and mash them well before using.

Q: Can this pie be frozen?
A: Yes, freeze after baking and cooling. Wrap tightly in plastic wrap and foil; thaw in the fridge before serving.

Q: How do I know when it’s done baking?
A: The edges should be set, and the center slightly wobbly but not liquidy.