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.