Gluten-Free Sweet Potato Pie (Dairy-Free)

A creamy rich sweet potato filling nestled in a deliciously light, flaky pie crust so good it’ll make you swoon. Definitely a must-have at your Thanksgiving dinner or holiday table, this gluten-free sweet potato pie is also dairy-free, but no one would care! Make it this holiday season because everyone will be asking for seconds!

Jump to:

• Pie for the Holidays
• What is Sweet Potato Pie?
• Why This Recipe Works:
• Ingredients You’ll Need for the Sweet Potato Filling:
• Ingredient Notes/Substitutes:
• Our Favorite Gluten-Free Crust:
• How to Make Gluten-Free Sweet Potato Pie (Step by Step):
• Dish by Dish Tips/Tricks
• Recipes FAQs:
• Other Pie Recipes to Enjoy:
• Thanksgiving Recipes You’ll Love:
• Gluten-Free Sweet Potato Pie (Dairy-Free)

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, 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

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).

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

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 version of this Southern classic that’s gluten-free and dairy-free, and this is the recipe we love!

Why This Recipe Works:

• Flexible: This recipe is flexible and you can use either our favorite homemade gluten-free pie crust or a store-bought pie crust for convenience if you prefer.

• 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!

• You Can 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 and 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 for the Sweet Potato Filling:

Here’s a visual overview of the filling ingredients required.

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

Ingredient Notes/Substitutes:

• Crust: I highly recommend that you use my gluten-free pie crust recipe for this holiday 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 or coconut sugar if you refer. If you are diabetic or insulin-resistant, I highly recommend using Lakanto 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, 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: To make sweet potato puree, bake 2 to 3 large orange 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!

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.

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, and eggs to the large bowl with the dry ingredients and whisk until you get a smooth, homogeneous liquid mixture.

(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.)

4. Pour Creamy Pie 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 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!

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 Garnishes: If you like, you can also top this pie with whipped coconut cream and a sprinkle of ground cinnamon.

Recipes FAQs:

Other Pie Recipes to Enjoy:

• Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
• Easy Pecan Pie (Gluten-Free, Dairy-Free)
• Lemon Meringue Pie (Gluten-Free, Dairy-Free)
• Cranberry Pie (Gluten-Free, Dairy-Free)
• Pear Custard Pie (Gluten-Free, Dairy-Free)
• Easy Gluten-Free Pie Crust (Dairy-Free)

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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