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Thanksgiving is not complete without Sweet Potato Pie. However, this isn't the average sweet potato pie. It is made without traditional sugar, so it is lower in calories. It's also made with gluten-free flour making it the ultimate gluten-free vegan Thanksgiving dessert. Nevertheless, you will have to make 2 sweet potato pies because 1 slice will not be enough to satisfy anyone who tastes it. Serve with vegan whipped cream or vegan vanilla ice cream.
Which is healthier sweet potato pie or pumpkin pie?
Typically, pumpkin pie contains fewer calories than sweet potato pie. It also contains less sugar. However, since this sweet potato pie is made with sugar-free sweeteners, it contains less sugar than traditional pumpkin pie.
Why is my sweet potato pie not firm?
Your sweet potato pie may not be firm because you boiled your sweet potatoes. When sweet potatoes are boiled, they can absorb too much water leaving you with a watery purée. It's better to roast the sweet potatoes or cook them in the microwave.
How long will a sweet potato pie last in the refrigerator?
If it is wrapped tightly, sweet potato pie will stay fresh in the fridge for 4 days.
Can you freeze sweet potato pie after baking?
Yes, you can freeze sweet potato pie once it's baked. You can freeze it whole or in slices. To freeze a whole sweet potato pie, let it cool completely and wrap it tightly with plastic wrap. Then wrap the sweet potato pie tightly with aluminum foil and freeze it. To freeze slices, wrap each slice with plastic wrap and then with foil. Place the sweet potato pie slices into a large Ziploc bag and freeze it.
Prep Time
15 mins
Cook Time
60 mins
Total Time
75 mins
Serves
8 persons
Ingredients
Pie Crust:
- 1 1/4 cups Gluten-Free All-purpose Flour
- 1 tablespoon Granular Sugar-Free Sweetener
- 1/4 teaspoon Salt
- 1/2 cup Cold Vegan Unsalted Butter, cubed
- 1 1/2 teaspoons Apple Cider Vinegar
- 3-4 tablespoons Ice Water
Sweet Potato Filling:
- 2 cups Sweet Potato Purée
- 1/2 cup Vegan Butter
- 1 cup Sugar-Free Sweetener
- 1/2 cup Almond Milk
- 4 tablespoons Cornstarch
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Ground Nutmeg
- 1 teaspoon Ground Cinnamon
Instructions
Pie Crust:
Place the gluten-free all-purpose flour, sugar-free sweetener, and salt in a food processor. Pulse the dry ingredients to combine.
Add the vegan butter and pulse it until it resembles pea-sized crumbs.
Add the apple cider vinegar. Next, add the ice water tablespoon and mix until a dough forms.
Dust your countertop lightly with gluten-free all-purpose flour. Place the dough onto the countertop.
Form the dough into a ball, flatten it slightly and wrap it with plastic wrap. Refrigerate the dough for 30 minutes.
Sweet Potato Filling:
Preheat the oven to 400 °F.
Place the sweet potato purée, vegan butter, sugar-free sweetener, and almond milk into a large bowl and beat it using a hand mixer until combined.
Add the cornstarch, pure vanilla extract, nutmeg, and cinnamon, and mix until combined. Set the sweet potato filling aside.
Assembly:
Remove the pie crust from the fridge, unwrap it, and place it onto a sheet of parchment paper.
Add another piece of parchment on top of the pie crust and roll it out until it is 1/2-inch thick. Remove the top parchment paper.
Place the pie crust into a 9-inch pie plate.
Add the sweet potato filling to the pie crust.
Bake the sweet potato pie for 55-60 minutes until a toothpick inserted into it comes out clean.
Place the sweet potato pie onto a wire rack. Let the sweet potato pie cool for at least an hour before you slice it.
Cut the sweet potato pie into eight slices and serve it with vegan whipped cream if desired.
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