Gluten Free Dairy Free Sweet Potato Pie

Total time3 hr 45 min

Prep time30 min

Cook time1 hr 15 min

Roasted sweet potato brings deep, caramelized flavor to this pie, and mashing it silky-smooth before it hits the filling means every slice bakes up dense and custardy rather than stringy. Full-fat coconut milk adds a rich, velvety body, while cinnamon, ginger, and nutmeg give it that warm, classic spiced-pie aroma. Eggs bring structure to the filling, so it sets into clean, sliceable wedges with just the right slow wobble in the center before it firms up completely. The crust presses into the dish and blind-bakes to a crisp, golden base that holds up beautifully under the custard rather than turning soggy. A dollop of whipped topping on each slice finishes it off nicely. This one is a great pick for a gluten free dessert table, holiday or otherwise.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
½ tsp salt
½ cup dairy free butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

1 ½ lbs sweet potatoes (about 2 medium)
¾ cup packed light brown sugar
1 can (13.5 oz) full-fat coconut milk
3 large eggs
2 tbsp dairy free butter, melted
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt

For serving

non-dairy whipped topping, for serving (optional)

Instructions

1
Pierce the sweet potatoes all over with a fork and place them on a foil-lined baking sheet. Roast at 400°F (205°C) for 45–55 minutes, until a knife slides through the thickest part with no resistance. Set aside until cool enough to handle, then peel and mash the flesh until completely smooth — you need about 1 1/2 cups of mash.
2
While the sweet potatoes roast, make the crust. Whisk together the flour, granulated sugar, and 1/2 tsp salt in a large bowl. Add the cold dairy free butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.

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