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!
For the Crust:
- 1 par-baked flaky gluten-free pie crust
- Egg wash (for brushing the exposed edges of the crust)
For the Sweet Potato Filling:
- 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.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sugar, ground cinnamon, ground ginger, ground nutmeg, and salt to combine.
- 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).
- Pour Filling Into Crust: Pour the sweet potato filling into the par-baked crust from step 1.
- Bake Until Set: Bake for at least 60 minutes until the sweet potato custard is set.
- 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.
- Slice and Enjoy: Slice the chilled sweet potato pie and serve!
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).
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 instead.
Sweet Potato Puree: 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
Keywords: gluten-free sweet potato pie