No one should miss out on the joy of Gluten-Free Sweet Potato Pie during the holidays – and with this gluten-free version, everyone can enjoy a slice! Creamy, warmly spiced, and nestled in a tender almond flour crust, it’s a dessert that’s both indulgent and inclusive. Perfect for Thanksgiving or any cozy fall gathering.
Why You’ll Love This Gluten-Free Sweet Potato Pie Recipe
- Completely gluten-free – perfect for anyone with sensitivities.
- Creamy, spiced, and full of flavor – a holiday must-have.
- Healthier twist – sweetened naturally and rich in fiber.
- Make-ahead & freezer-friendly – ideal for busy holiday prep.
- Crowd-pleasing and beautiful – looks stunning on any dessert table!
Gluten-Free Sweet Potato Pie – Creamy, Spiced & Perfect for Fall
Ingredients
For the Gluten-Free Crust:
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- ¼ tsp sea salt
- ¼ cup coconut oil or unsalted butter melted
- 1 tbsp maple syrup
- 1 egg room temperature
For the Sweet Potato Filling:
- 1 ¾ cups mashed sweet potato about 2 medium sweet potatoes
- ¾ cup canned full-fat coconut milk or evaporated milk
- ½ cup brown sugar or coconut sugar for refined sugar-free
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- Pinch of salt
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut flour, and salt.
- Add melted coconut oil, maple syrup, and egg. Stir until a dough forms.
- Press dough evenly into a 9-inch pie dish or tart pan.
- Bake for 10 minutes, then remove and set aside.
Make the Filling
- In a large bowl, combine mashed sweet potato, milk, and sugar.
- Add eggs, vanilla, and spices. Whisk until smooth and creamy.
Assemble and Bake
- Pour filling into the pre-baked crust.
- Bake at 350°F (175°C) for 45–50 minutes, or until the center is set and the top looks slightly puffed.
- Let cool completely before adding whipped topping.
Garnish (Optional)
- Top with whipped coconut cream or dairy-free whipped cream.
- Sprinkle with cinnamon or nutmeg before serving.
Notes
Tips & Variations
Make Ahead: Bake 1–2 days before serving; refrigerate until ready. Sweeter Option: Add a drizzle of maple syrup to the filling. Crustless Version: Skip the crust and bake in ramekins for a custard-style dessert. Nut-Free Option: Use a gluten-free oat crust instead of almond flour. Dairy-Free: Stick with coconut milk and plant-based whipped topping.FAQ
Can I use canned sweet potato?
Yes! Just make sure it’s plain, unsweetened puree—not a pie filling.
Can I make it dairy-free?
Absolutely! Use coconut milk and dairy-free whipped cream.
Can I freeze this pie?
Yes, wrap tightly and freeze for up to 2 months. Thaw before serving.
Can I use a store-bought crust?
Sure! Just double-check that it’s gluten-free.
This Gluten-Free Sweet Potato Pie is everything you want in a fall dessert — creamy, cozy, and made for sharing. It’s proof that comfort food can be inclusive and delicious all at once.
If you adore fall baking, you’ll also love my Candied Sweet Potatoes with Pecans — a sweet, nutty, and buttery side dish that perfectly complements your holiday dessert spread!