By Wendy Stoltz, Hristina Polk / Last Modified On February 15, 2023

This classic and easy-to-make gluten-free sweet potato pie recipe is delicious and quick. It makes a great dish to bake with the kids on a cozy Fall Sunday morning.

All the Fall flavors are in the smooth sweet potato filling which is encased in a homemade pie crust. Add a dollop of cream and you are going to be in love! Don't be intimated by making a pie crust from scratch. The process is simple with my detailed tips and steps.

Once you've mastered this pie give my gluten-free pumpkin pie a try. If you enjoy savory, then make this gluten-free turkey pot pie or if you prefer chicken this gluten-free chicken pot pie. Both can be made with leftover chicken or turkey.

GLUTEN-FREE PUMPKIN SWEET POTATO PIE RECIPE

Pumpkin usually gets all the airtime on the Thanksgiving dessert table. But change it up this year with this delicious gluten-free sweet potato pie. Or else make them both, like I do. 

What I love about this recipe is that you can make the dough for the pie crust in advance and then defrost it and make the filling. It's nice to be able to break up the recipe and ease up the pressure on Thanksgiving Day.

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

Simple to make - Making a pie crust from scratch is easier than you think. I will share my tips and detailed steps. You'll wonder why you didn't try it sooner.

Basic ingredients - Most of these ingredients are pantry staples. 

Fall flavors - Who doesn't love a good pie for Thanksgiving. Cinnamon and nutmeg make this gluten-free sweet potato pie so delicious. 

INGREDIENTS IN GLUTEN-FREE SWEET POTATO PIE

For the filling:

Sweet Potatoes - You can use canned sweet potato puree. I prefer fresh and use about 3 large, sweet potatoes to make a puree.

Eggs - The eggs bind all the ingredients together.

Milk - I used coconut milk but you can use your preferred milk.

Lemon - You'll need the zest and juice.

Seasoning - Ground Cinnamon, Ground Nutmeg, Vanilla Extract and Salt add all the flavor.

Vanilla Extract - Get the real extract, imitation does not add the same great flavor.

For the pie crust:

Flour - You can use a combination of chickpea or almond flour and sweet rice flour.

Starch - Adds texture and crispiness.

Salt and Water - 1 tsp Salt and 5-8 tbsp Cold Water.

Oil - You can use either ghee or coconut oil

Egg - The egg makes the crust more pliable and easier to roll out.

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE SWEET POTATO PIE

9-inch round pan - I like to use a 9-inch round pie pan as it distributes the heat evenly and makes my pies delicious. 
Food Processor - I love this Hamilton Beach Food Processor it's great for slicing, shredding, mincing, and pureeing.

If you have any questions about making gluten-free sweet potato pie, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE SWEET POTATO PIE

1. To make the pie crust combine the chickpea flour, rice flour, potato starch, salt, and ghee in a food processor. Pulse until the mix looks like small couscous grains.
2. Add the egg and water one tablespoon at a time until the dough sticks together. Roll out on a floured counter and form a ball. Cut the ball into two and create two separate balls. Place a large piece of plastic wrap on top of each ball.
3. Using a rolling pin start rolling out the dough into a thin 9–10-inch circle. TIP: Refrigerate the dough for at least one hour before baking. If the dough is too soft, freeze it for 30-40 minutes.
4. Save the other ball for another pie.
5. Preheat the oven to 400°F.
6. In a large bowl combine pureed sweet potatoes, eggs, milk, lemon juice, cinnamon, nutmeg, vanilla extract, and salt. Stir to combine everything. TIP: To make the sweet potato puree either boil or bake the sweet potato until tender and then mash it with a masher or fork. Ensure excess liquid is removed with a paper towel.
7. Place the dough into the pie dish and press it against the walls. Add the sweet potato mix. TIP: Bake the bottom dough by itself with pie weights (or use black beans) for 10 minutes before adding the filling.
8. Cover the sides with aluminum foil. This will prevent the edges from burning.
9. Bake for about 20 minutes. Remove the foil and bake for another 20 minutes.
10. Cool off before serving.

TIPS TO MAKING THE BEST GF SWEET POTATO PIE

Refrigerate the dough - Refrigerate the dough for at least one hour before baking.

Remove additional water from puree - If you are using canned sweet potato puree use a paper towel to reduce the excess liquid.

Bake the pie crust prior - Bake the bottom pie crust by itself with pie weights (or use black beans) for 10 minutes before adding the filling.

HOW CAN I THICKEN MY SWEET POTATO PIE?

You can add a thickening agent like corn flour. Add a tablespoon at a time until the consistency has improved.

WHY IS MY SWEET POTATO PIE FILLING RUNNY?

One of two things has occurred. Either there was too much liquid in your sweet potatoes or else you need to bake the pie filling for longer.

CAN I USE CANNED SWEET POTATO PUREE INSTEAD OF SWEET POTATOES?

Yes, you can just make sure it's gluten-free sweet potato puree.

CAN I MAKE THIS GLUTEN-FREE SWEET POTATO PIE IN ADVANCE?

I would make the dough in advance and then freeze it. I would not suggest freezing the entire pie, however, you can but you will just lose the crusty texture of the pie crust.

HOW DO YOU STORE THIS GLUTEN-FREE SWEET POTATO PIE?

On the counter - If you are going to serve it the same day. I would let it cool for about 2 hours and then serve. I wouldn't leave it out for over 4 hours. 

Refrigerate - You can refrigerate it for up to 4 days. Remove it from the fridge when you are going to serve it for about 2 hours prior to serving in order for it to come to room temperature. 

CAN I FREEZE THIS GLUTEN-FREE SWEET POTATO PIE?

Yes, you can freeze it once cooked and cooled. But I must admit you will have lost the nice crusty texture. 

RECIPE VARIATIONS

Add Cream - Although I do like this gluten-free potato pie plain, a dollop of cream is a scrumptious addition.

Add pecans - Sprinkle over some candied pecans.

RECOMMENDED PRODUCTS

Sweet potato puree - If you don't want to puree sweet potatoes use this gluten-free sweet potato puree .

Vanilla Extract - Make sure to use pure and not an imitation vanilla extract. I use this Watkins All Natural Original Gourmet Baking Vanilla

Chickpea flour - I used Bob's Red Mill Chickpea Flour.

 Did you make this gluten-free sweet potato pie recipe? Please leave me a comment below letting me know what you thought.