Gluten-Free Sweet Potato Pie – Creamy, Spiced & Perfect for Fall
A silky-smooth, warmly spiced sweet potato pie baked in a gluten-free almond flour crust. Perfect for Thanksgiving or any cozy fall dessert spread.
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.