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Gluten-Free Sweet Potato Pie (Dairy-Free)

This gluten-free sweet potato pie has a creamy rich sweet potato filling in a light, flaky pie crust so good it’ll make you swoon. Definitely a must-have at your Thanksgiving dinner or holiday table, this sweet potato pie recipe is also dairy-free.

A slice of gluten-free sweet potato pie on a small white plate.

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Pie for the Holidays

In the same way that Christmas isn’t Christmas without cookies, Thanksgiving and the holiday season simply aren’t complete without pies.

A big piece of pie is a great way to finish up any meal, and our favorites include crustless pumpkin pie, this decadent pecan pie, refreshing lemon meringue pie, delicious blueberry pie, as well as cranberry pie.

And of course, we can’t leave out this mouthwatering sweet potato pie.

Related: 23 Last Minute Gluten-Free Thanksgiving Recipes

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A half-eaten gluten-free sweet potato pie on a plate.

What is Sweet Potato Pie?

Sweet potato pie is a traditional dessert that originates from Southern United States (among the African American community), where it is often served and enjoyed during the holidays, such as Thanksgiving and Christmas.

In the South, where sweet potatoes are a big deal, sweet potato pie is usually eaten in place of pumpkin pie (which tends to be more traditional in other regions of the US).

The main ingredients of traditional sweet potato pies include a pie crust and a creamy filling made with sweet potato puree, milk, sugar and eggs.

I wanted to create a gluten-free dairy-free sweet potato pie, and this is the recipe we love!

(NOTE: If you’re a big fan of sweet potatoes, make sure you try my sweet potato casserole, this moist sweet potato bread and this sweet potato gnocchi – they all pay homage to this root vegetable!)

A plate of sweet potato pie.

Why This Recipe Works:

  • Simple Ingredients: The main ingredients for this gluten free sweet potato pie recipe are easily accessible at the local grocery store (nothing fancy required!).
  • Easy to Make: Preparing the filling is simple, and assembly of the pie is even easier. Simply pour the filling into the par-baked pie crust, and then bake until set. Finally chill the pie until ready to be eaten!
  • Flexible: You can use either our favorite homemade gluten-free pie crust or a store-bought crust for convenience if you prefer.
  • Prepare it Beforehand: The holidays can be busy, so this pie can be made a day before Thanksgiving or Christmas and left to chill in the refrigerator until the next day!
  • Totally Gluten-Free & Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means that those with Celiac disease, or have gluten and lactose intolerances, can still have their pie during the holidays!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for the sweet potato pie filling:

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Ingredients for gluten-free sweet potato pie recipe laid out on marble board.

Ingredient Notes/Substitutes:

  • Crust: I highly recommend that you use my gluten-free pie crust recipe for this sweet potato pie, but you can also use a store-bought gluten-free pie crust if that’s more convenient for you.
  • Sugar: I used light brown sugar in this recipe, but feel free to use white sugar, cane sugardark brown sugar or coconut sugar if you refer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and does not raise your blood sugar).
  • Spices: I like adding ground cinnamonground nutmeg and ground ginger for extra flavor. Alternatively, you can substitute the spices with 2 teaspoons of pumpkin pie spice if you prefer.
  • Coconut Milk: Using full-fat coconut milk makes the filling extra creamy. However, you can also use other non-dairy milks (such as almond milkcashew milkoat milk or rice milk) if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal whole milk or heavy cream instead.
  • Sweet Potato Puree: You can use canned sweet potato puree or make your own. To make sweet potato puree, bake 2 to 3 sweet potatoes with their skins on in the oven at 350F for 50 minutes until fork-tender. Slice the sweet potatoes open and scoop out the flesh before mashing them well. Alternatively, if you don’t have sweet potato puree, feel free to substitute it with pumpkin puree if you prefer.
  • Eggs: I used large eggs in this recipe. If you prefer to leave out the egg yolks, you can use 3 egg whites instead of 2 whole eggs. I honestly think you need the eggs to bind the ingredients together, and haven’t personally tried making this without eggs. However, if you are vegan or allergic to eggs, feel free to use aquafaba or an egg-replacer instead (please let me know how it goes if you do that).

Our Favorite Gluten-Free Crust:

This is the homemade pie crust recipe that we use for all our dessert pies. It’s easy to make, forgiving, and creates the most wonderful light and flaky shortcrust pastry.

Plus, this perfect crust is totally gluten-free and dairy-free too!

Rolling out gluten-free pie dough.

How to Make Gluten-Free Sweet Potato Pie (Step by Step):

1. Prepare the Pie Crust

Prepare my gluten-free pie dough, and roll it out with rolling pin.

Next, grease a pie pan with coconut oil, vegan butter or vegetable oil, and press the crust into the pan. Brush the exposed edges of the crust with egg wash, and then par bake the crust for 5 minutes at 425F. Adjust the oven rack to the middle position and reduce the oven temperature to 350F.

Par-baked gluten-free pie crust in a pie pan.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together the sugar, ground cinnamon, ground ginger, ground nutmeg, and salt to combine.

Whisking dry ingredients together in large bowl.

3. Add Wet Ingredients

Add the sweet potato puree, coconut milk, and eggs to the large bowl with the dry ingredients and whisk until you get a smooth, homogeneous liquid mixture.

(TIP: I find that using a whisk or a hand mixer is often enough, but if you really want to ensure that you have a silky smooth texture, you can blend the filling mixture in a blender or a food processor.)

Whisking sweet potato filling mixture in glass bowl.

4. Pour Creamy Pie Filling into Crust

Pour the sweet potato filling into the par-baked crust from step 1.

Sweet potato pie ready to be baked.

5. Bake Until Set

Bake for at least 60 minutes until the sweet potato custard is set.

Freshly baked gluten-free sweet potato pie in a pie pan.

6. Cool Completely

Let the pie cool completely at room temperature for at least 2 hours, before chilling in the refrigerator for at least 6 hours or overnight.

A gluten free sweet potato pie on a wooden board.

7. Slice and Enjoy!

Slice the chilled gluten dairy free sweet potato pie and serve!

Slicing into homemade sweet potato pie.

Dish by Dish Tips/Tricks

  • Make Smaller Pies: To make smaller pies, you can divide the pie crust dough into two portions to make two small pie crusts and fill each crust accordingly before baking.
  • Make it Crustless: If you don’t want the hassle of using a crust, make a crustless version instead! Simply pour the filling mixture into a greased pie plate, and then bake for 60 minutes at 350F until the custard is set. Let cool at room temperature for 2 hours before chilling in the refrigerator for at least 6 hours or overnight.
  • Use Pumpkin in Place of Sweet Potato: If you don’t have sweet potato puree on hand, you can use pumpkin puree instead to make pumpkin pie!
  • Optional Topping: If you like, you can also top this pie with whipped coconut cream and a sprinkle of ground cinnamon.
A fork and a slice of sweet potato pie on a plate.

Recipes FAQs:

How Do I Store this Gluten-Free Sweet Potato Pie?

To store, cover the sweet potato pie with plastic wrap or aluminum foil and place in the refrigerator for up to a week.

Can I Freeze Sweet Potato Pie?

I do not recommend freezing this pie as it will not defrost well and the texture of the sweet potato custard may change.

Are Sweet Potatoes Gluten-Free?

Yes, sweet potatoes are naturally gluten-free, so they are safe for Celiacs or those with gluten intolerances or allergies.

Holding up a plate with a slice of half-eaten gluten-free sweet potato pie.

Other Pie Recipes to Enjoy:

Thanksgiving Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Sweet Potato Pie (Dairy-Free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Felicia Lim
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

This gluten-free sweet potato pie has a creamy rich sweet potato filling in a light, flaky pie crust so good it’ll make you swoon. Definitely a must-have at your Thanksgiving dinner or holiday table, this sweet potato pie recipe is also dairy-free.


Ingredients

Scale

For the Crust:

For the Sweet Potato Filling:


Instructions

  1. Prepare the Crust: Prepare my gluten-free pie crust recipe, brush the exposed edges of the crust with egg wash, and then par bake the crust for 5 minutes at 425F. Adjust the oven rack to the middle position and reduce the oven temperature to 350F.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the sugar, ground cinnamon, ground ginger, ground nutmeg, and salt to combine.
  3. Add Wet Ingredients: Add the sweet potato puree, coconut milk, eggs, and whisk until you get a smooth and homogeneous mixture (which will be rather liquid).
  4. Pour Filling Into Crust: Pour the sweet potato filling into the par-baked crust from step 1.
  5. Bake Until Set: Bake for at least 60 minutes until the sweet potato custard is set.
  6. Cool Completely: Let the gluten-free sweet potato pie cool completely at room temperature for at least 2 hours, before chilling in the refrigerator for at least 6 hours or overnight.
  7. Slice and Enjoy: Slice the chilled sweet potato pie and serve!

Notes

Crust: I highly recommend that you use my gluten-free pie crust recipe for this sweet potato pie, but you can also use a store-bought gluten-free pie crust if that’s more convenient for you.

Sugar: I used light brown sugar in this recipe, but feel free to use white sugar, cane sugar, dark brown sugar or coconut sugar if you refer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and does not raise your blood sugar).

Spices: I like adding ground cinnamon, ground nutmeg and ground ginger for extra flavor. Alternatively, you can substitute the spices with 2 teaspoons of pumpkin pie spice if you prefer.

Coconut Milk: Using full-fat coconut milk makes the filling extra creamy. However, you can also use other non-dairy milks (such as almond milk, cashew milk, oat milk or rice milk) if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal whole milk instead.

Sweet Potato Puree: You can use canned sweet potato puree or make your own. To make sweet potato puree, bake 2 to 3 sweet potatoes with their skins on in the oven at 350F for 50 minutes until fork-tender. Slice the sweet potatoes open and scoop out the flesh before mashing them well. Alternatively, if you don’t have sweet potato puree, feel free to substitute it with pumpkin puree if you prefer.

Eggs: I used large eggs in this recipe. If you prefer to leave out the egg yolks, you can use 3 egg whites instead of 2 whole eggs. I honestly think you need the eggs to bind the ingredients together, and haven’t personally tried making this without eggs. However, if you are vegan or allergic to eggs, feel free to use aquafaba or an egg-replacer instead (please let me know how it goes if you do that).

Storing: To store, cover the sweet potato pie with plastic wrap or aluminum foil and place in the refrigerator for up to a week. I do not recommend freezing this pie as it will not defrost well.

Make it Crustless: If you don’t want the hassle of making or using a crust, make a crustless sweet potato pie. Simply pour the filling mixture into a greased pie plate, and then bake for 60 minutes at 350F until the custard is set. Let cool at room temperature for 2 hours before chilling in the refrigerator for at least 6 hours or overnight.

  • Prep Time: 25 mins
  • Cook Time: 60 mins
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

4 Comments

  1. I made this for Thanksgiving to bring to a party with a host that is gluten free and everyone loved it. I made a standard version as well, and I actually preferred this one! It’s not too sweet and the texture is very light. The coconut compliments but doesn’t overpower the other ingredients and the sweet potato shines through. It’s so good, my friend requested another for Christmas – all for herself!

    1. Hi Susan! So happy to hear that you preferred this GF sweet potato pie to the regular one (that makes me very happy to hear!). Thanks for sharing how it went, appreciate it lots! Hope to see you around the blog again sometime soon!

  2. Good morning Felicia,

    I like the sweet potato pie with the pie crust because with each bite into the pie (filling and crust), the crust helps to give added texture to balance out the filling giving every bite its satisfied yum as I consume the pie.

    Have a blessed thanksgiving celebration honouring God for all the abundant blessings He has pour into all of our lives!

    I love you,
    Mum






    1. Hi mummy, yes, this sweet potato pie is really delicious! I have one more slice in the fridge before it’s gone!
      Happy thanksgiving too, love you very much 🙂
      Am so thankful for you, daddy, ron and Val!

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