This classic, easy-to-make gluten-free sweet potato pie is both delicious and quick. It’s a perfect recipe to bake with kids on a cozy fall morning or to bring to a holiday table.

All the warm fall flavors live in the smooth sweet potato filling wrapped in a homemade gluten-free crust. A simple dollop of whipped cream or crème fraîche takes it over the top. Don’t be intimidated by making crust from scratch — the method is straightforward and the tips below make it easy to follow.

GLUTEN-FREE PUMPKIN SWEET POTATO PIE RECIPE

Pumpkin often dominates the Thanksgiving dessert table, but sweet potato pie is a wonderful alternative or companion. This recipe is designed so you can make the crust ahead of time and finish the filling later, which helps reduce stress on busy holiday mornings.

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE SWEET POTATO PIE

Simple to make — Homemade gluten-free crusts are easier than they seem. Clear steps and a few tips make the process smooth.

Pantry-friendly ingredients — Most components are staples you likely already have on hand.

Seasonal flavors — Cinnamon, nutmeg, vanilla and lemon brighten the naturally sweet filling for a classic fall dessert.

INGREDIENTS IN GLUTEN-FREE SWEET POTATO PIE

For the filling:

• Sweet potatoes — Use fresh (about 3 large) or a gluten-free canned puree. Fresh baked or boiled sweet potatoes mashed until smooth make the best texture.
• Eggs — 2 eggs to bind the filling.
• Milk — Coconut milk, or your preferred milk for a creamy texture.
• Lemon — Zest and a little juice to brighten the filling.
• Seasonings — Ground cinnamon, ground nutmeg, vanilla extract and a pinch of salt.

For the pie crust:

• Flours — A blend such as chickpea or almond flour combined with sweet rice flour works well.
• Starch — Potato starch for structure and crispness.
• Salt and cold water — About 1 tsp salt and 5–8 tbsp cold water, added gradually.
• Fat — Ghee or coconut oil for flavor and flakiness.
• Egg — A lightly beaten egg adds pliability so the dough rolls out more easily.

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE SWEET POTATO PIE

• 9-inch pie pan — A standard 9-inch pan bakes evenly and yields a classic pie profile.
• Food processor — Useful for blending the crust ingredients into a crumbly texture, though you can also do this by hand with a pastry cutter.

If you have questions while making this pie, leave a comment and I’ll respond as soon as possible.

HOW TO MAKE GLUTEN-FREE SWEET POTATO PIE

1. Make the crust: combine chickpea (or almond) flour, sweet rice flour, potato starch, salt and ghee in a food processor. Pulse until the mixture resembles small couscous grains.
2. Add the egg and then add cold water, one tablespoon at a time, until the dough holds together. Turn onto a floured surface, form a ball, then divide it into two portions. Wrap each in plastic and chill.
3. Roll one portion into a thin 9–10 inch circle. Tip: refrigerate the dough for at least one hour before baking; if too soft, freeze 30–40 minutes.
4. Reserve the second ball for another pie.
5. Preheat the oven to 400°F (200°C).
6. In a large bowl combine 3 cups of sweet potato puree, eggs, 1/4 cup coconut milk (or preferred milk), lemon zest and juice, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp vanilla extract and a pinch of salt. Stir until smooth. Tip: if using fresh potatoes, bake or boil until tender, then mash and blot any excess moisture with a paper towel.
7. Fit the crust into the pie dish and press up the sides. Optionally blind-bake the crust with pie weights or dried beans for 10 minutes to prevent a soggy bottom.
8. Pour the sweet potato filling into the crust. Wrap the edges with foil to prevent over-browning.
9. Bake about 20 minutes, remove the foil, then bake another 20 minutes or until the center is set.
10. Let the pie cool completely before slicing to allow the filling to firm up.

TIPS FOR THE BEST GLUTEN-FREE SWEET POTATO PIE

• Chill the dough: Refrigerate at least one hour so it’s easier to roll and holds its shape while baking.
• Remove excess moisture: If the puree is watery, press it between paper towels to absorb extra liquid.
• Blind-bake the crust: Pre-baking the bottom with pie weights or dried beans prevents a soggy bottom when you add the filling.

ADJUSTING CONSISTENCY

If the filling is too loose, stir in a tablespoon of a thickener like cornstarch at a time until the texture firms up. A runny filling usually means excess water in the puree or inadequate bake time.

CAN I USE CANNED SWEET POTATO PUREE?

Yes. Just confirm the product is gluten-free and remove any excess liquid before using.

MAKE AHEAD AND STORAGE

You can prepare and freeze the crust dough in advance. I do not recommend freezing a fully assembled pie if you want to preserve a crisp crust. Once baked and cooled, store the pie in the refrigerator up to 4 days. If serving the same day, allow it to cool about 2 hours and do not leave it at room temperature for more than 4 hours.

FREEZING

Yes, the cooked pie can be frozen after it has cooled, though the crust may lose some of its original crispness upon thawing.

RECIPE VARIATIONS

• Serve with cream: A dollop of whipped cream or crème fraîche complements the spices and sweetness.
• Add pecans: Top with candied pecans or a pecan streusel for extra texture.

RECOMMENDED INGREDIENTS

Use pure vanilla extract for best flavor. For the crust, high-quality chickpea or almond flour and sweet rice flour yield reliable results.

Yield: 6 servings

Gluten-Free Sweet Potato Pie

This classic and easy-to-make gluten-free sweet potato pie is delicious and quick. It’s a great recipe for a relaxed fall morning or a holiday dessert.

Prep Time
30 minutes

Cook Time
40 minutes

Total Time
1 hour 10 minutes

Ingredients

For filling:

• 3 cups pureed sweet potatoes (about 3 large sweet potatoes)
• 2 eggs
• ¼ cup coconut milk (or preferred milk)
• 1 lemon, zest and juice
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp vanilla extract
• Pinch of salt

For pie crust

• 1 cup chickpea or almond flour
• ⅓ cup sweet rice flour
• ¼ cup potato starch
• 1 tsp salt
• 2 tbsp ghee or coconut oil
• 1 egg, lightly beaten
• 5–8 tbsp cold water

Instructions

1. Combine crust flours, potato starch, salt and ghee in a food processor and pulse until crumbly.
2. Add the egg, then add cold water a tablespoon at a time until dough forms. Wrap and chill.
3. Roll chilled dough into a 9–10 inch circle and fit into the pie pan. Chill if needed.
4. Preheat oven to 400°F (200°C).
5. Mix sweet potato puree with eggs, milk, lemon, spices, vanilla and salt until smooth.
6. Blind-bake crust for 10 minutes with weights if desired, then add filling.
7. Bake 20 minutes with foil on the edges to prevent burning, remove foil and bake another 20 minutes until set.
8. Cool completely before serving.

Notes

• Chill the dough at least one hour; if it’s very soft, freeze 30–40 minutes.
• Blind-baking the bottom crust with weights or dried beans for 10 minutes helps prevent sogginess.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• Mrs. Anderson’s Baking Ceramic Pie Crust Weights
• Canned organic sweet potato puree (gluten-free)
• Pure vanilla extract
• Bob’s Red Mill chickpea flour (or similar)
• 9-inch ceramic pie pan
• Food processor for mixing and pureeing

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 576Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 104mgSodium: 550mgCarbohydrates: 82gFiber: 12gSugar: 20gProtein: 17g

This nutrition info reflects the ingredients and brands used and may not be exact. Check your product labels for precise values.

Did you make this gluten-free sweet potato pie? Please leave a comment below to share how it turned out.