If you love Southern sweet potato pie, you will love this easy gluten free sweet potato pie recipe! This pie is full of delicious fall flavors. It is smooth and creamy, with just the right amount of sweetness.
Sometimes we need a quick and easy gluten free dessert to make to bring to a friend’s house. Something that tastes like you spent all day in the kitchen…like gluten free, easy sweet potato pie!
Why Make This Pie:
- This recipe has several options to save time! You can use a Midel Gluten Free Graham Cracker or Gingersnap ready-made crust shells. You can also use this homemade pie crust with almond flour.
- Use canned pureed sweet potatoes instead of roasting potatoes.
- If you prefer to make your own gluten free pie crust, try this no-bake Gluten Free Key Lime Pie or bake this classic Gluten Free Pie Crust recipe is also delicious with the sweet potato filling!
- You can make this recipe ahead up to 2 days in advance.
If you love pie as much as I do, you may want to check out all of the 50+ gluten free pie recipes in this easy roundup.
Recipe Step-By-Step Directions:
Preheat the oven to 350º F and ensure the oven rack is in the middle position in the oven.
Step 1: Decide if you will use cooked sweet potatoes or canned sweet potato puree. If you are using canned sweet potato puree, move to step 2. If you are roasting sweet potatoes, follow these directions:
How To Roast Sweet Potatoes:
If you prefer to roast your sweet potatoes instead of canned, here is how to do that.
First, preheat the oven to 350º F. Next, prick them with a fork a few times so the steam can vent. Place them in the oven and cook for one hour until the sweet potatoes are soft.
Remove the soft sweet potato from the rind and add to a bowl. Add a little water and use a mixer to whip the sweet potato until it is creamy and smooth. This can also be done in a Vitamix or blender.
Step 2: Add all ingredients to a large bowl, food processor, or high-powered blender. Use an electric mixer if you are using a bowl, or mix on high in the food processor/blender for 30 seconds until all ingredients are blended.
Step 3: Pour the pie filling into the prepared crust. If you make your own pie crust, I love these gluten free graham cracker crumbs.
Step 4: Bake the pie for 30 minutes until the gluten free sweet potato pie is finished baking. The pie may be slightly jiggly, but it should firm up when it is cool. If the center looks wet, it will need to be baked longer.
You can wrap the edges with aluminum foil if the pie crust edges get dark.
Step 5: Remove the pie from the oven and place it on a wire cooling rack. When the pie has cooled, move it to the refrigerator to chill.
- Top this pie with marshmallows! Remove the pie from the oven after it has baked for 20 minutes. Add marshmallows to the top of the pie. Bake the pie for an additional 10 minutes.
- Top the pie with an optional icing drizzle.
- Get decorative and line the edge of the pie with pecan halves.
You are going to love how easy this pie is to make. With the holidays, you need all the time-saving tips you can get. Your guests will love the fall flavors in this pie, and nobody will know you used a prepared crust! It is perfect for Thanksgiving or any occasion.
You can use either yams or sweet potatoes in this recipe. You can also use pureed butternut squash like in this candied ginger butternut squash tart recipe.
Nope, because this is a graham cracker crust, you do not have to pre-bake it like you would other gluten free crusts.
Cover the top of the pie with plastic wrap and foil. Be sure the cover is tight to prevent the pie from drying out. Store the pie in the refrigerator. This pie will keep fresh for up to four days in the refrigerator.
Yes, but I advise you to bake the pie then freeze it. To prevent freezer burn, wrap the top in plastic wrap. Use a large rubber band or tape to secure it to the dish, then add a layer of aluminum foil.
More Delicious Holiday Recipes to Try:
- Gluten Free Bread Pudding with Caramel Sauce
- Gluten Free Apple Galette
- Gluten Free Cranberry Shortbread Bars
- Gluten Free Pumpkin Cheesecake
Are you looking for more delicious desserts? Try this gluten free butternut squash tart. Are you ready to take a bite out of this easy, dairy-free sweet potato pie?
Gluten Free Sweet Potato Pie
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- ¾ cup roasted sweet potato puree
- ¾ cup coconut sugar or brown sugar
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 cup non-dairy or regular milk
- 2 large eggs
- 1 gluten free pie crust * see notes
- If you are in a hurry, roast your sweet potatoes the night before. I tossed the whole roasted potatoes into the refrigerator.
- Preheat the oven to 350 degrees F.
- In a large bowl, add sweet potatoes and all other ingredients.
- Use a hand mixer to mix the ingredients. (This will help puree the sweet potato so it is smooth.)
- Pour the ingredients into the ready made crust.
- Bake 25-30 minutes until the middle is done.
- Remove the pan to a cooling rack. When the pie is cooled to room temperature, place it in the refrigerator.
- If you want a marshmallow topping, bake the pie for 20 minutes. Remove the pie from the oven and add marshmallows to the top of the pie. Bake for an additional 10 minutes.
- Use canned sweet potato puree, or see the post for directions to roast sweet potatoes.
- Use a ready-made pie crust, or make this gluten free graham cracker pie crust or this traditional gluten free pie crust.
- Store the baked pie in the refrigerator.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Note this post was updated from an older November 2019 post with more details.
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