Okay, I admit it. I have a slight obsession with Sweet Potato Pie! The combination of lush rich filling topped with a delicious crumbly topping and a flaky, tender crust is positively delightful. Besides that, it’s ridiculously easy to make this pie gluten-free.

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Pumpkin vs Sweet Potato Pie

Thanksgiving pumpkin pie is one of my all-time favorite desserts. However, in my option, I must say that Sweet Potato Pie is every bit as wonderful, if not a tad bit better! 

Gluten-Free Option

As previously mentioned, it’s extremely easy to make a gluten-free Sweet Potato Pie. As a matter of fact, all of the photos in this post are of the gluten-free version. 

Obviously, you’ll need gluten-free pie dough. You can make one from scratch, use a package mix, or buy a pre-made frozen crust. For convenience, this time I chose to buy a frozen gluten-free pie crust (pictured above). 

NOTE: You should know that it’s best to use a large pie dish when making this Sweet Potato Pie. Because I used a small pre-made gluten-free pie crust I was unable to pour all of the pie filling in the pie shell. That’s okay though. Scroll down to see what I did with the extra filling.

Filling

The delicious filling consists of mashed cooked sweet potatoes, granulated sugar, eggs, ground cinnamon, ground nutmeg, evaporated milk, and pure vanilla extract.

Combine the ingredients for the filling and pour it into the unbaked pie shell. (Scroll down to see what I did with the extra pie filling!)

Topping

The delicious crumbly topping consists of butter, flour (or gluten-free flour), brown sugar, shredded coconut (I like to use organic unsweetened shredded coconut), and chopped pecans.

Bake vs Wait

Interestingly, I performed a little experiment. 

First – Experiment #1:  Do not add the topping before baking. Rather, bake the pie at 425 degrees F. for 15 minutes, then reduce the heat to 350 degrees F. Bake for an additional 30 minutes. Remove the pie from the oven and sprinkle on the topping. Return the pie to the oven and bake for yet another 10 to 15 minutes or until the topping is golden brown. 

Second – Experiment #2: Go ahead and sprinkle on the topping before baking. Bake at 425 degrees F for 15 minutes; reduce the heat to 350 degrees F. and bake for 40 – 45 minutes. (Shown in the photo above.) I was afraid that the topping would get overdone and the filling would be underdone but it worked just fine. (See note below!)

NOTE: If you choose this method be sure to NOT overfill the filling. Leave a little extra space at the top. The topping will add extra weight and therefore the level of the filling will rise as you add the topping and you don’t want it to run over the edges.

Cool

When the pie is done remove it from the oven and allow it to cool completely. 

Refrigerate until you are ready to serve the pie. (Store leftovers in the refrigerator.) 

Serve

This Sweet Potato Pie is scrumptious just as it is although you certainly can garnish each slice with a scoop of vanilla ice cream or whipped topping. 

I like to garnish mine with a generous dollop of whipped topping. 

Individual Mini Pies

If you use a small pie crust as I did then you’ll end up with extra filling and that’s certainly okay. I lightly greased several ramekins and added the extra filling until each ramekin was about 3/4 full. I also had extra topping leftover so I sprinkled it on as well and baked the ramekins right along with the pie. 

Crustless

I like having a crustless option that’s also in an individual serving size. 

See that? Each and every bite is loaded with sweet yummy goodness!!!

Yield: 6 to 8 Servings

Sweet Potato Pie (Gluten-Free Option)

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 1 minute

Total Time: 1 hour 21 minutes

This pie has it all including a lush and rich filling, a crisp crumble topping, and a flaky, tender crust.

Print

Ingredients

• 1 unbaked (9-inch) pie crust (GF Option: use a gluten-free pie crust)
• FILLING:
• 1-1/4 cups granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1 can (12-ounces) evaporated milk
• 1 teaspoon pure vanilla extract
• 1-1/2 cups mashed cooked sweet potatoes
• TOPPING:
• 1/3 cup butter, melted
• 1/3 cup flour (GF Option: use gluten-free flour)
• 1/2 cup brown sugar
• 1/2 cup shredded coconut (GF Option: use a gluten-free brand. I use organic unsweetened coconut)
• 1/2 cup chopped organic pecans
• GARNISH
• Whipped topping or vanilla ice cream for garnish

Instructions

1. In a mixing bowl, combine sugar, cinnamon, nutmeg, eggs, evaporated milk, and vanilla. Whisk in sweet potatoes until smooth. Pour into pie shell. Bake at 425 degrees F. for 15 minutes; reduce the heat to 350 degrees F. Bake for an additional 30 minutes.
2. In the meantime make the topping. Combine melted butter, flour, brown sugar, coconut, and pecan; Set aside.
3. Remove the pie from the oven and sprinkle on the topping. Return the pie to the oven and bake for another 10 to 15 minutes or until the topping is golden brown. 
4. Cool completely. Store in the refrigerator.
5. Garnish with a dollop of whipped topping or scoop of vanilla ice cream.

What’s your favorite pie?

Enjoy!

Linda

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