IE 11 is not supported. For an optimal experience visit our site on another browser.

Sheet-Pan Sweet Potato, Pecan and Pumpkin Pie

Cook Time:
1 hr
Prep Time:
1 hr

Chef notes

This is a fun recipe that will please everyone, even the pickiest people, on holidays! You can have three different flavors of pie all in one, so everyone is satisfied.

Swap option: You can use canned sweet potato and canned pumpkin. Also puff pastry is a fun sub for refrigerated pie dough.


  • 2 boxes refrigerated rolled pie crust (4 crusts total)
  • 1 egg plus 1 teaspoon water, whisked together
Pumpkin Pie Filling
  • cup pumpkin puree
  • 1/4 cup evaporated milk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 1 large egg, room temperature
Pecan Pie Filling
  • 2/3 cup light brown sugar
  • 1/2 cup light corn syrup
  • 4 tablespoon unsalted butter, melted and cooled
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt
  • 2 cups pecans, roasted and roughly chopped
Sweet Potato Filling
  • 2/3 cup granulated sugar
  • 5 tablespoons unsalted butter, room temperature
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1⅔ sweet potato, fully cooked and mashed
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup evaporated milk


For the crusts:


Preheat the oven to 350 F.


Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15- by 21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust.


Chill until ready to use, at least 30 minutes.

For the pumpkin pie filling:

Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg in a medium bowl until smooth. Cover and set aside.

For the pecan pie filling:

Whisk together the brown sugar, corn syrup, butter, eggs, vanilla and salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.

For the sweet potato pie filling:

Using a handheld mixer, beat together the sugar and butter until fluffy, then carefully mix in the egg and vanilla. Once combined, add mashed sweet potato, cinnamon, nutmeg and salt. As the mixture begins to smooth out, gradually pour in the evaporated milk. Mix until fully incorporated, cover and set aside.

To assemble:


Remove the prepared baking sheet with dough from the refrigerator. Using a fork, poke the pie crust about a dozen times, going all around the dough (except for the crust).


Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up 1/3 of the pan. Next, scoop out the pumpkin pie filling on the opposite right side leaving just the center open then add the pecan filling to the center (because there is a bit more liquid in the pecan mixture, it will spread a bit, do your best to control it by quickly scooping, spreading and smoothing).


Finally, decorate the outside pie dough that is hanging over and brush the outside of the pie crust with your egg wash.


Bake until all pies are set and the crust is golden-brown and crisp, about 50-60 minutes.


Remove the pie from the oven and allow it to completely cool, about 1-1½ hours. Tightly cover the top with nonstick aluminum foil (or plastic wrap) and transfer to the refrigerator to set for at least 4 hours. Overnight is best.


Allow the pie to sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!