This gluten free sweet potato pie has a buttery pecan and almond crust and a creamy, cinnamon spiced filling. It is sweetened only with coconut sugar and maple syrup, so there is no artificial sweetener or refined white sugar.

It will make your house smell amazing, and with one simple swap it becomes completely dairy free. That makes it a perfect pie for Thanksgiving and every get together.

Easy Simple Sweet Potato Pie Recipe - No Diets Allowed

The Best Gluten Free Sweet Potato Pie (With a Pecan Almond Crust)

This easy sweet potato pie recipe is not only delicious but will make your house smell amazing! It’s great for get togethers, like Thanksgiving, because it can easily be made completely dairy free and it is already gluten free. I hope you enjoy it as much as I do!

This weekend I am going to our church’s annual Thanksgiving potluck and will be bringing this yummy pie along with my sweet potato casserole. I hope they like sweet potato as much as I do! I love get togethers and especially potlucks. Who doesn’t love an endless line of yummy foods that are new to you and need to be tasted? I always end up with too much on my plate and I still didn’t get to try everything I wanted to. Is that just me?

So what does it taste like? This easy sweet potato pie is much sweeter than a sweet potato casserole, and it is creamy like a pumpkin pie. It is definitely a winner!

Besides church potlucks, there is another big get together coming up. You know the one I am talking about! Thanksgiving, the day we eat yummy foods like turkey, mashed potatoes, cranberry sauce, rolls, deviled eggs and maybe even this sweet potato pie. What are some of your favorite Thanksgiving memories and foods? Let me know in a comment below!

Gluten Free Sweet Potato Pie Recipe (Easy!)

Why You’ll Love This Healthy Sweet Potato Pie

Naturally gluten free. The crust is made from pecans, almonds and tapioca flour instead of wheat.
No refined sugar. Coconut sugar and maple syrup sweeten the whole pie.
Easy dairy free swap. Use coconut oil in place of butter and the pie is completely dairy free.
Great for making ahead. Bake it the day before and keep it in the fridge until dessert.

Ingredients You’ll Need

Here is what goes into the crust and the filling, and why. Exact amounts are in the recipe card below.

Almonds and pecans: Finely chopped, they form a rich, toasty crust with no flour. A food processor makes quick work of chopping them into small pieces. Chop until they look like coarse crumbs, not nut butter.
Butter: Melted butter helps the crust crisp and adds flavor. Coconut oil works in its place to make the pie dairy free. Use the same amount either way.
Coconut sugar: Sweetens the crust with a deep, caramel like flavor that pairs perfectly with the pecans.
Vanilla: Rounds out the nutty crust and gives the whole pie a bakery smell.
Tapioca flour or starch: Helps the crust hold together while staying gluten free. Look for it with the alternative flours at most grocery stores. Health food stores often sell it in bulk for less. Tapioca flour and tapioca starch are the same product, so either label works.
Eggs: One egg binds the crust, and two more set the creamy filling as it bakes.
Coconut cream: Makes the filling rich and silky without any dairy. Stir it well before measuring, since the cream and liquid separate in the can.
Maple syrup: The sweetener for the filling. Pure maple syrup adds a warm, cozy flavor that tastes like fall.
Sweet potato puree: The star of the filling. If you make your own puree, plan ahead, since baking the sweet potatoes takes time. Mash or blend the cooked flesh until completely smooth so the filling stays creamy.
Cinnamon: Warm spice that brings out the natural sweetness of the sweet potato. Make sure yours is fresh and fragrant, since old cinnamon tastes dusty.

How to Make Gluten Free Sweet Potato Pie

Prep the pan. Preheat the oven to 350°F and thoroughly grease your pie pan with butter or coconut oil. A well greased dish makes the pie much easier to serve.
Make the crust. Combine the chopped pecans and almonds with the melted butter, coconut sugar and vanilla. Once well combined, add the tapioca flour and egg and mix until it comes together.
Press it in. Press the crust mixture into the pie pan, up the sides as well as across the bottom. It will probably be quite runny, and that is okay.
Bake the crust. Bake in the preheated oven for 20 minutes, until it smells toasty and looks set around the edges.
Mix the filling. While the crust is baking, combine all of the filling ingredients until smooth and well blended. A food processor or blender makes it extra silky.
Fill and bake. When the crust is done, pour in the filling. Bake for 10 minutes at 400°F, then reduce the temperature to 325°F and bake for 35 minutes, or until cooked through. The center should look set with only a slight jiggle.
Cool and chill. Let the pie cool completely on a wire rack, then refrigerate it until you are ready to serve. Chilling firms up the filling for neater slices.

Tip: Use a food processor to chop the nuts, then add the other crust ingredients and let it do the mixing. And grease the pie dish really well, because the pie can be hard to get out otherwise.

Ways to Serve Sweet Potato Pie

Whipped cream: If you aren’t avoiding dairy, top each slice with whipped cream.
Vanilla ice cream: A scoop on the side makes it extra special.
Dairy free: Swap coconut oil for the butter in both the crust and filling.
Thanksgiving spread: Serve it alongside a pumpkin pie so everyone gets a slice of both.

Gluten Free Sweet Potato Pie FAQs

Is this sweet potato pie gluten free? Yes. The crust uses nuts and tapioca flour, and there is no wheat flour anywhere in the recipe.
How do I make it dairy free? Use coconut oil instead of butter in the crust and the filling. The filling already uses coconut cream.
What does sweet potato pie taste like? It is sweeter than a sweet potato casserole and creamy like pumpkin pie, with warm cinnamon and maple flavor.
Can I make a crustless sweet potato pie? This recipe is written with the nut crust. You can bake the filling alone in a well greased dish, but it will bake faster, so start checking early.
Can I make it ahead? Yes. Make it the day before and keep it refrigerated until it is ready to be eaten.
How long does it keep? Because the filling has eggs, store the pie covered in the fridge and enjoy it within 3 to 4 days.
Can I use canned sweet potato puree? Yes. Plain canned puree works and saves time. Just skip any canned yams packed in syrup.
Why is my crust mixture runny? That is normal. Press it into the greased pan as best you can and it will set as it bakes.

Easy Sweet Potato Pie with Nut Crust

Lisa

Easy sweet potato pie with a gluten free pecan and almond crust and a creamy coconut cream filling. Sweetened with coconut sugar and maple syrup, and easy to make dairy free with coconut oil.

Print Recipe Pin Recipe

Course Dessert

Ingredients

Sweet Potato Pie Crust

½ cup almonds, finely chopped
1 cup pecans, finely chopped
¼ cup butter, melted
½ cup coconut sugar
1 tsp vanilla
¼ cup tapioca flour/starch
1 egg

Sweet Potato Pie Filling

2 eggs
3 tbs butter or coconut oil, softened
1 cup coconut cream
½ cup maple syrup
2 cups sweet potato puree
1 tsp cinnamon

Instructions

How to make Sweet Potato Pie Crust

Preheat oven to 350°F and thoroughly grease your pie pan with butter or coconut oil.
Combine pecans, almonds, sugar and vanilla. Once well combined add flour and egg.
Press crust mixture into pie pan. It will probably be quite runny.
Bake in preheated oven for 20 minutes.

How to make Sweet Potato Pie Filling

While crust is baking, combine all the ingredients for the filling. Making sure they are well combined.
When crust is done, pour filling into the dish.
Bake for 10 minutes at 400°F. Then reduce the temperature to 325°F and bake for 35 minutes or until cooked through.

Notes

Notes:
Sweet potato: If you are making your own sweet potato puree check out how to do it here! You will want to plan ahead if you are since baking the sweet potato takes time.

You can use a food processor to chop the nuts into small pieces. I like to then put all the other ingredients in the food processor and let it do the mixing. Also, make sure the pie dish is well greased because it can be hard to get out otherwise. I like to buy my tapioca flour/starch in bulk from a local health foods store since it’s usually cheaper, but it can be found online or prepackaged located with alternative flours at most grocery stores.

Keyword easy sweet potato pie, gluten free sweet potato pie

Made this pie? Leave a star rating in the recipe card and tell me how it turned out in the comments below. I would love to hear your favorite Thanksgiving memories, too.

More Recipes You’ll Love

This recipe was shared by Lisa. Visit her blog, A Table Full of Joy, for more recipes.