As the weather is getting cooler, I’m getting back into baking mode. In the past week, I made this gluten-free Sweet Potato Pecan Pie and a Banana Chocolate Chip Crumble Coffee Cake.
Oh my, we’ve been enjoying some pure gluten-free deliciousness here of late!
I hope to share the recipe for the Banana Chocolate Chip Crumble Coffee Cake and my review of the new book it comes from next week. But today it’s all about this fantastic gluten-free Sweet Potato Pecan Pie!
Goodness, we love pie at our house! While some families flip over cakes and we do occasionally do cakes (especially for birthdays), pies are our thing. Sometimes at Thanksgiving, we’ll have six pies on the sideboard!
We don’t actually eat a slice of every pie after our Thanksgiving meal. Doing that would be very uncomfortable—and pretty much impossible to be honest—because of all the good and filling food we’ve already enjoyed during our meal. We might eat quarter slices, half slices, and everyone gets more pie in “to go” containers.
Everyone has their all-time favorite pie. Then their second favorite. Then probably others that are not in their “top two” list but that they still enjoy.
Or both and then have to cry “enough” and stop eating pie. Gosh, how sad would that be? We don’t want that!
You can have a slice (or partial slice) of this gluten-free Sweet Potato Pecan Pie and still have room to try other pies on your holiday table. I love that! Don’t you?
By the way, I gave my mom two slices of this pie, thinking she’s enjoy one slice herself and give the other slice to my aunt who is gluten free. But Mom confessed later that she ate both slices!
Believe me, I get it. I also consider her inability to resist the second slice to be high praise. Very high praise indeed!
More Gluten-Free Dessert Recipes You “Need”
~ Angel Food Cake (better than the gluten-full version!)
~ Best Pumpkin Pie Ever (no crust needed!)
~ Easy “Crustless” Apple Pie (you’re going to love this “pour over” crust concept)
~ Pie Crusts (from traditional roll-out pie crusts to no-roll pie crusts to chocolate pie crusts and more)
~ Cream Cheese Pound Cake with Streusel Filling (scrumptious!)
~ Sweet Potato Pie Bites (bite-sized individual sweet potato pies)
Gluten-Free Sweet Potato Pecan Pie Recipe
Gluten-Free Sweet Potato Pecan Pie
With this pie---especially if you love both Sweet Potato Pie and Pecan Pie—you get a two-for-one deal! No need to choose Sweet Potato Pie or Pecan Pie. Or both and then have to cry “enough” and stop eating pie. No need at all!
- 3 large eggs, divided (not separated; see instructions)
- 1 cup sweet potato puree (cooked mashed sweet potato)
- 1/3 cup granulated sugar (first amount)
- 1 tsp pumpkin pie spice (or cinnamon)
- 2/3 cup honey
- 1/2 cup granulated sugar (second amount)
- 3 tbsp melted butter (dairy or non-dairy)
- ½ tsp vanilla extract
- 1 cup pecan halves or chopped pecans (see notes)
- In a medium-sized bowl, slightly beat one egg. Add mashed sweet potato, 1/3 cup granulated sugar, and pumpkin pie spice. Mix well.
- Pour mixture into an unbaked gluten-free pie crust (like this one) and smooth out with a spatula.
- Beat remaining two eggs in small bowl. In same medium-sized bowl which you just emptied, add eggs, honey, ½ cup granulated sugar, butter, and vanilla extract. Mix well.
- Stir in pecans. Spoon over sweet potato mixture. Spread and smooth out with a spatula so that pecans are evenly disbursed.
- Bake at 350F degrees for about 40 to 45 minutes or until filling is set. (Be careful not to overcook this pie.)
- Top with ice cream or whipped cream (store bought or homemade), if desired.
While I love making pies crustless, this recipe requires a crust. I like to use my Never Fail No-Roll Press-In Pie Crust.
If you would like to make this recipe refined sugar free, coconut sugar may be substituted for the granulated sugar.
Using chopped pecans (instead of pecan halves) in this pie makes cutting pie slices easier and cleaner and hence, the pie presentation prettier, in my opinion.
Recipe adapted from this gluten-free Pumpkin Pecan Pie recipe.