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Crustless Gluten-Free Sweet Potato Pie

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What’s a girl to do when she has sweet potatoes that she bought for a savory dish that she never got around to making and now the sweet potatoes are “expiring”? Well, make this Crustless Gluten-Free Sweet Potato Pie, of course! There’s no need to “re-invent the wheel” for this pie either. I simply used my recipe for “Best Ever Gluten-Free Pumpkin Pie” (that was actually the dairy-free version of my original Crustless Pumpkin Pie that reader/blogger Raye Ann of In the Heart of the Home created). I substituted baked sweet potato for the pumpkin puree and increased the pumpkin pie spice. Oh my, we have a winner! Crustless Sweet Potato Pie gets the gold! Doesn’t even matter what the competition is.

Crustless Gluten-Free Sweet Potato Pie from Gluten Free Easily. Naturally gluten free and dairy free with grain-free, egg-free option. Oh my, my, my, this pie is good! Warning: It might replace your pumpkin pie. [from GlutenFreeEasily.com]

Incidentally, one song lyric about sweet potato pie has always stuck in my head “Sweet potato pie, and I shut my mouth.” It’s from the country group Alabama’s Song of the South. I really know nothing else about the band Alabama or their music, but that lyric is right on. I haven’t made sweet potato pie since going gluten free. Well, I haven’t made it in decades actually. I used to make it all the time when we were first married because my father-in-law grew sweet potatoes and was always generous with them. But “sweet potato pie and I shut my mouth” are words I’m happy to reunite with! I think you’ll be saying the same— this pie is some seriously good stuff—although you probably will not utter these words with the same Southern accent as I.  Whether you’re Southern or not, I think you’ll enjoy this Crustless Sweet Potato Pie!

Crustless Gluten-Free Sweet Potato Pie from Gluten Free Easily. Naturally gluten free and dairy free with grain-free, egg-free option. Oh my, my, my, this pie is good! Warning: It might replace your pumpkin pie. [from GlutenFreeEasily.com]

Crustless Gluten-Free Sweet Potato Pie Recipe

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Crustless Gluten-Free Sweet Potato Pie

Okay, this is really a dessert, but it's fabulous for breakfast as well! 

Ingredients

Instructions

  1. Preheat oven to 425 degrees F. Grease pie plate and set aside.
  2. In large bowl, beat eggs slightly and then mix in remaining ingredients (all using a hand mixer).
  3. Pour/spoon filling into pie plate.
  4. Sprinkle with cinnamon, if desired. Bake 15 minutes.
  5. Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer.

Notes

Individual spices may be substituted for the pumpkin pie spice. I’d suggest about 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, ½ tsp ground allspice, and about 1/8 tsp ground cloves (or similar proportions for using less or more flavoring). Substituting coconut sugar for the granulated sugar will also work fine. I personally prefer granulated sugar in this recipe though. Some readers have also used flax gel eggs successfully in this recipe.

Courses Dessert

Crustless Gluten-Free Sweet Potato Pie from Gluten Free Easily. Nobody will miss the crust with this pie; I promise! Naturally gluten free and dairy free with grain-free, egg-free option. Oh my, my, my, this pie is good! Warning: It might replace your pumpkin pie. [from GlutenFreeEasily.com]

Originally published December 28, 2011; updated October 19, 2017.

Crustless Gluten-Free Sweet Potato Pie. Nobody will miss the crust with this pie; I promise! Naturally gluten free and dairy free with grain-free, egg-free option. Oh my, my, my, this pie is good! Warning: It might replace your pumpkin pie. [from GlutenFreeEasily.com]
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Comments

  1. Hey Shirley!
    You know how much you love pumpkin? That is how much I love sweet potatoes! I will make this and then I will SHUT MY MOUTH! (But not until I have eaten half the pie!) 🙂
    Happy New Year!

    Reply

    • Thanks so much, Hallie! I think you’d love making a variation of this one, too. 😉 It’s been a lovely holiday season, and I’ve got a few more days off with Mr. GFE and Son’s BD is coming up. All good! Hope your year is coming to a lovely close, too. It’s certainly been an exciting one for you! 🙂

      Hugs,
      Shirley

      Reply

    • Haha, Pam, and thank you! I think you’ll love this one, too. I look forward to your modifications. You won’t need as many changes with this one. 🙂

      xo,
      Shirley

      Reply

  4. I love, love sweet potato pie! This looks great (and the best part is the filling–who wants crust, anyway?). And I’m quite sure I won’t say the words with the same accent as you–since mine is CaNAY-jan, eh? 😉

    Reply

    • Ricki–That’s right! You are a sweet potato gal. 🙂 I’m still remembering that wonderful Sweet Almond Sauce recipe of yours that I put on my baked sweet potato—yum! I actually think having a crust with this pie would take away from its goodness. Focus on the sweet potato love, baby!

      You do have a wee bit of a CaNAY-jan accent (hehe), but who cares how we say it? We’re all doing the “I shut my mouth” part though, right? 😉

      Shirley

      Reply

  5. This pie looks wonderful and I can’t wait to make it. By the way, I do say “shut my mouth” with a Southern accent and y’all know that “mouth” has two syllables, right? Thanks for the recipe!

    Reply

    • Hi Jane–First, it looks like you are new here–welcome to gfe! 🙂 I laughed out loud when I read your comment! Too funny–thank you for one of my daily doses of humor! I’m not sure I say “mouth” with two syllables, or even if Alabama sang it that way … hmmm, mining my memory bank here. But I wholeheartedly say it with a Southern accent and I shut my mouth more often than I’d like to recall. Good stuff. Enjoy, dear!

      Shirley

      Reply

  6. I don’t think I’ve ever had sweet potato pie! I know, it sounds like a crime, but I really don’t think I have. It looks delicious and I’m sure I would enjoy it.

    Thanks for sharing it at Gluten-Free Wednesdays and for your regular participation there!

    Reply

    • Linda–Haha on it sounding like a crime! No, not really, but it is a pleasure that shouldn’t be missed. 🙂 Hope you’ll give it a try with your family and report back! You know I love Gluten-Free Wednesdays! 😉

      Hugs,
      Shirley

      Reply

  7. This certainly looks lovely, but it still seems funny to me to use sweet potato as a ‘dessert’ vegetable. We always bake ours in chunks nestled alongside a roast with pumpkin and gravy. I’ll happily try this as a pie though, yumm…

    Reply

    • InTolerant Chef–I think you’ll easily make the transition to enoying sweet potatoes for dessert. I’m sure your family won’t mind either. 😉

      So you put both pumpkin and sweet potatoes in with a roast? Boy, does that sound tasty!

      Shirley

      Reply

  8. I dearly love your crustless pies. I made 2 of the pumpkin for Christmas day again this year. They were quickly gone.

    Reply

    • Hi Johanna–You are a dear to take the time to leave this sweet comment—thank you! 🙂 I love that you have to make not one, but two crustless pumpkin pies, for your Christmas celebration. 😉 I think it’s time for you to introduce them to sweet potato pie. Maybe even make one of each and do a taste comparison? I suspect you’ll have both of these pies rapidly disappear, too!

      Thanks again, Johanna! Happy New Year!
      Shirley

      Reply

  9. I don’t like writing comments about a recipe until I’ve made it, but this really looks good and is so easy. Thanks for sharing it!!

    Reply

    • Hi Janis–Thanks for stepping outside your norm! I can’t ever get enough of reader comments. 😉 Now you can leave another comment with your review after you’ve made it! Hope you love it!

      Happy New Year!
      Shirley

      Reply

    • Thanks so much, Jeanette. I love showing readers that it doesn’t have to be difficult to create new recipes. The crustless pie concept has so many applications … none of them difficult. 😉

      Thanks so much for the New Year Wishes, Jeanette! Wishing the same to you, dear!
      Shirley

      Reply

  12. Just found this website.

    I have a grand niece who is coeliac,and my adult daughter is, along with being a strict vegan

    I do quite a bit of cooking for the family, so many old recipes I’ve adapted to be gluten free,and also low salt as I am Menieres Disease sufferer and have to eat very low salt.

    I use the slow cooker a lot and make some delish soups in it,too

    As it is holiday time now in Vic, I will try this pie out for my GN when I come back from a week away.

    It sounds great,and so different from anything I’ve seen her mum make!!

    Reply

    • Hi Jazza–Welcome! I’m so glad that you are having success making recipes gluten free and low salt. I know your relatives certainly appreciate your efforts in feeding them well and safely. Hope you all love this pie; we do! 🙂

      FYI–There has been some association of the symptoms of Meniere’s disease with gluten issues, with some folks seeing improvement or resolution of symptoms with a gluten-free diet.

      Thanks for taking the time to comment, Jazza. Hope you enjoy the rest of your vacation! Victoria is on my “to vist” list! 😉
      Shirley

      Reply

  13. So happy to come across this recipe! I hope to make this for a church event. I need GF and am new to dairy free (blasted sensitivities!), and at least two others who will be at the event are GF. Thank you!

    Reply

    • Hi April–Welcome to gfe! First, I wanted to say that I just checked out your blog briefly. Big kudos to you for sharing your story and also being part of the gluten-free ministry. 😉 Every gluten-free blogger makes a difference! Those PB granola clusters looked yummy, and your homemade Christmas fruitcake was beautiful. 🙂

      Dairy free can be a bit more challenging to many of us, but it is doable and can become as second nature as living gluten free. I hope you’ll like this pie. What a gift it will be to the others who are gluten free! There’s no deprivation with either the lack of gluten or dairy on this one. Please let me know what you all think!

      Best,
      Shirley

      Reply

      • Thanks for stopping by my blog too! I’m new to blogging, and not as regular as I’d like to be, but I’m happy to share and help where I can. I just wanted to come back and say this pie was SO good! I made two because I wanted to use the whole can of coconut milk, and I wanted to cut into one and try it before taking it over to my church dinner. I’m glad I made that extra pie because we’ve eaten the whole thing! Even my four year old who doesn’t like pie wolfed down three pieces (I cut eat slice in half, so he had 1.5 actual pie-size slices). Thanks for sharing this!

        Reply

        • Hi April–Wow, what awesome news on how much everyone loved the pies! Yes, any time you are sharing one of my crustless pies with a crowd, it makes sense to go ahead and make two. 😉 So funny that your 4-year old doesn’t like pies, but had two pieces “his size.” Thank you so much for sharing!

          Don’t stress too much on the blogging schedule … other stuff in life always does and should come first. 🙂

          Hugs,
          Shirley

          Reply

  14. First off, let me say that I have never had sweet potato pie before. After being forced to get off all gluten among other things for health reasons, I never though in a million years that I would be eating sweet potato pie in my new life. But! I saw this recipe and I decided to try it. I have to say that this crustless sweet potato pie is extremely DELICIOUS!!!. Now I know I’ve never had it before so I wouldn’t know what I’m missing as far as a “real” gluten sweet potato pie, but I honestly think that it DOESN’T get any more delicious, HEALTHIER, and EASIER than this. Thank you for all your easy, healthy, and delicious recipes that you make available to us in the gluten free world.

    P.S Next I’m gonna make your crustless apple pie! 🙂

    Amanda Lue

    Reply

    • Hi Amanda Lue!–Here’s an official welcome to gfe! 🙂 Your review has totally made my day. I’m feeling a bit *peakish*, so maybe I should make some sweet potato pie, too. 😉 It is one of our faves for sure and I know that you’re absolutely right in your thinking … a gluten-full sweet potato would not taste a bit better. Many thanks for all the lovely feedback! I’ll keep my fingers crossed that you love my apple pie as much. (FYI: I’ve made the apple pie with almond flour instead of gf ap flour and coconut sugar instead of granulated sugar and it’s just as scrumptious.) I look forward to hearing your next report!

      Shirley

      Reply

  15. Wow! thank you for the welcome 🙂 and thank you for telling me about the almond flour substitution for your apple pie recipe. I actually have some almond flour on hand and you just gave me an idea…..will report back to you when I get to working on my idea 😉

    Reply

    • Amanda Lue–You’re welcome, of course! Just a note on the almond flour, I don’t recommend Bob’s Red Mill. I consider that almond meal, not flour. This has to be finely ground almond flour. I use Honeyville Blanched Almond Flour and have also used the almond flour from nuts.com. Grinding one’s own can work, too … when done well. Hope your idea works out! 🙂

      Shirley

      Reply

  17. Copied the sweet potato pie recipe. Last year I had a bumper crop of sweets and didn’t know what to do with them. IF i have a good crop this year, I will make this recipe a lot. If I don’t like coconut milk, can I sub almond milk instead?

    Reply

    • Hi Laurel–Almond milk *should* work. I’ve never tried it myself in any of my crustless pie recipes so I can’t say for sure. I believe that it’s thinner than full-fat coconut milk, so you might have to bake your pie a bit longer. At worst case, you’d have more of a tasty pudding than pie. Please report back and let us know how it goes. Fingers crossed!

      Shirley

      Reply

  18. Hi Shirley, managed to bake the pie last week using palm sugar. Great stuff. Thank you. If you double the amount of flour it tastes similar to one of our traditional Malay cakes or ‘kuih’. Not surprising since coconut milk, palm sugar and sweet potato are commonly used to make our traditional desserts….It is really easy to go GF in this region if you stick to our totally traditional diet…:)Can’t wait to try out your other easy recipes…

    Reply

    • Hi Hayati–Thanks so much for reporting back. How interesting on being able to somewhat re-create one of your traditional cakes by doubling the flour! It’s easy to go gf in many regions if one sticks to the traditional diets. Many are naturally gluten free. It’s often the Standard American Diet—that is spreading further and wider it seems—that messes things up. 🙁 So happy you are enjoying my recipes, dear. I can’t wait to hear what you try next! 😉

      Shirley

      Reply

  20. I made this tonight, Shirley, and we (husband & I) really enjoyed it! It was my first vegan pie (I used chia seeds) as well as my first sweet potato pie! I didn’t grow up eating this, so to receive 2 thumbs up from my southern husband is great!

    Happy (early) Thanksgiving!

    Reply

    • Hi Heather–Woohoo! You made all kinds of points with that one—huge kudos to you! 🙂

      Thanks so much for the Thanksgiving wishes, dear. Right back at you!
      Shirley

      Reply

      • Sooo, the last time I made one of your pies was last Christmas. I made the crustless pumpkin & commented that it was so delicious I ate the whole thing in less than a day & the poor husband only got one slice…

        Yeaaah, well that pie I made last night? We each had a slice after dinner & I finished it off for breakfast! 😀

        Reply

        • Heather–I’m chuckling here … and I completely understand! Sweet potatoes are health food though, right? 😉 Now we both understand why one can’t make these pies TOO often. LOL

          Thanks for sharing, dear! 🙂
          Shirley

          Reply

  21. Will this recipe work with rice flour? I have Bob Mills gluten free flour mix as well, but need advice on which might come out tasting better?

    Reply

    • Hi Patty–First, it looks like you might be new here … welcome! 🙂 If your rice flour is finely ground, I’d recommend that over BRM, although BRM has worked per others’ feedback. As I noted in my recipe, I use a mix of finely ground rice flour and cornstarch for my crustless pies. The taste of rice flour will be undiscernible, but BRM might not be. Hope that helps!

      Shirley

      Reply

    • Hi Roxanne–Welcome to gfe! 🙂 I have a number of crustless pies on gfe and folks have made them using commercial egg replacement, flax eggs, and chia eggs successfully. My friend Lexie did a post on making flax and chia eggs here. She calls them gel eggs as both flax and chia when combined with water make a gel that is a pretty good substitute for an egg. Hope one of those options works for you! Please let us know.

      Shirley

      Reply

  24. Hi! I just happened upon your website when trying to find a recipe for the cream cheese crust pizza that someone posted to FaceBook. Boy, am I glad I did! Loving this recipe for crustless sweet-potato pie (my nephew-in-law is from SC, and I won his heart by making the original while he was stationed in my home state of Wyoming). However, several members of my family are allergic to coconut, so we avoid all iterations of that particular ingredient. What would you suggest as a good sub for the coconut milk?

    Reply

    • Penguin Lady–Hi and welcome! 🙂 So happy that my Flourless Pizza brought you here. 😉 I’m assuming that you all can consume dairy since you didn’t mention that you could not. If that’s the case, the easiest thing to do would be to use my original Crustless Pumpkin Pie recipe that uses evaporated milk, just subbing in sweet potato for the pumpkin. Take a look and let me know if you have any questions.

      Enjoy!
      Shirley

      Reply

    • Rachel–I have never heard of that happening. So sorry. 🙁 Did you use the ingredients and amounts exactly as in the recipe? Which flour(s) did you use?

      Thanks,
      Shirley

      Reply

    • just a mouse–You could probably use 350 degrees for the whole time, but I doubt that you’ll save much time. You can check them at 30 minutes, but they might take even longer to cook. Or you could do 5 minutes at 425 and then reduce to 350 for the rest of the time. Really not sure as I’ve never made this or my crustless pumpkin pie in ramekins, but please let us know what you figure out! 🙂

      Shirley

      Reply

  28. Thanks so much for this! I LOVE your crustless pumpkin pies and made them last year for the Holidays. (Btw, for those who are vegan or egg-free, I’ve subbed egg replacer for the eggs and it still turned out delicious!). Anyways: I will definitely be making this one along with the pumkin pies, this year. Thanks again!

    Reply

    • Hey Michelle–Yikes! I missed this comment when I was on vacation. Thank you so very much for the feedback! I loved it and I’m sure others will appreciate the info, too. 🙂 Have a wonderful Thanksgiving!

      Shirley

      Reply

  29. I just found your site. I can’t wait to bake the Pumpkin and Sweet Potato Crustless Pie. Can you sure apple sauce for the eggs

    Reply

    • Hi Margie–Welcome! 🙂 I don’t know anyone who has subbed applesauce for the eggs in these particular recipes. Do you use coconut flour by any chance? If applesauce were to work, I think using sifted coconut flour (maybe even 1/3 cup vs 1/4 cup) would be a better bet than using any other flour, like gf ap flour. That’s because coconut flour is so absorbent and can have a gelling effect. Please let us know what you try and how it works out! Good luck!

      Shirley

      Reply

  30. Why if this is a crust less pie, does it call for 1/4 cup of gluten free flour. I am trying to find a gfe recipe for my grandson for Thanksgiving and I am not familiar with GF, please advise. Thank you, Peggy

    Reply

    • Hi Peggy–Welcome to gfe! As you asked this question on Facebook, too, I replied there first because I was online there at the time, but here’s my reply again just in case you didn’t see my earlier one. The small amount of gluten-free flour allows the pie to be self standing, so to speak (like the Bisquick Impossible Pie recipes that were the rage long ago). And the crustless factor keeps one from having to make a gluten-free pie crust. Most people don’t miss making or eating the crust with this recipe. You can use any gluten-free flour mix or a single flour like rice flour. It’s very easy to make this recipe but, of course, if you do you’ll need to take all the usual precautions if you’re baking a gf recipe in a home where there’s gluten. Hope I’ve answered your question. It’s really a delicious pie; I’m sure your grandson would love it! 🙂

      Shirley

      Reply

  31. If I made sweet potato pie could I use canned sweet potatos instead of raw ones? Hopefully this is my last question about the gluten free pies. Thank you for your patience

    Reply

    • Hi Peggy–I’ve honestly never used canned sweet potatoes instead of baking my own for mashed sweet potatoes. I guess they would work fine. I’m not sure if the texture would be different in any way. No worries on being patient. Good luck!

      Shirley

      Reply

  32. Deliscous! I’m not really a fan of sweet potatoes in hearty dishes, but in desserts like this, it’s superyummy! Thanks for the recipe!

    Reply

    • Hi Melissa–Welcome to gfe! 🙂 I’m so glad you enjoyed this pie. It’s one of my very favorites. Many who are not usually fans of sweet potatoes do love them in this recipe. 😉 Thanks for taking the time to comment!

      Shirley

      Reply

      • Ty, have been looking for simple options for gluten free since my mom can’t have things we used to when I was younger and she usually wants me to cook and bake for holidays…she also has gallbladder issues, so is tough finding something to make that she can handle

        Reply

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