The stunning purple hue of this gorgeous pie will dazzle any celebratory table. That purple color is all-natural, nothing artificial is used. And it tastes as good as it looks! Everything about this pie will capture your tastebuds, from the texture to that familiar warm spice we know to be essential to a sweet potato pie.

A good pie starts with a good pie crust, and we have a simple recipe for a No Fuss Pie Crust. A store-bought crust will work but I wanted to go the distance with this pie to give it the showmanship it deserved. That’s why this particular pie crust recipe is so helpful; it takes five minutes to whip up and under 10 minutes to blind bake before it’s ready for the luxuriously purple batter.

The pie batter is equally as simple to whip up. It starts with a baked purple sweet potato. I bake this a bit longer than you would usually bake a potato; I want the inside “meat” of the potato to steam and soften so that it loses any graininess. This will ensure a smooth batter. The potato should also be cooled before moving on to the batter.

With my pie crust now blind-baked and cooled, I prepare the batter. One of the secrets to the texture is to beat the eggs until they become foamy; this lightness will provide some aeration, particularly once I add the sweetened condensed milk. It wouldn’t be a sweet potato pie without a warm and savory pumpkin spice blend to give it that familiar flavor. I slowly incorporate the baked potato and mix at high speed until it becomes velvety smooth. Just look at that color!

The batter is poured into the awaiting crust and baked for about 40 minutes. A stunningly purple pie comes out of the oven and it is impressive. It’s rich and smooth and becomes even better when topped with a generous dollop of cool whipped cream. A purple sweet potato pie is a beautifully delicious treat!