This crustless sweet potato pie is impossibly easy to make- the crust forms in the oven! Make the recipe with simple ingredients for a delicious paleo dessert.
Sometimes, especially with paleo and vegan baking, the process of making desserts can be long and tricky. I’m not talking about one bowl brownies. No, those are easy to make.
I’m talking about allergy-friendly specialty pies and pastries, and all that holiday jazz! Don’t get me wrong, I’m all about making a fancy schmancy layer cake (and eating it too).
But the holidays are busy for ALL of us. So, that’s when we need a go-to dessert recipe to RELY on. So, I have a shortcut to save time. A cheat, of sorts.
I’ll show you how to skip the entire process of making pie dough from scratch. (Although, I do have an amazing 3-ingredient gluten free pie crust recipe.)
This recipe is perfect for times when you don’t want to bother with making a pie crust at all!
The secret to crustless sweet potato pie
This is an impossible pie recipe. No, not impossible to make- actually, it is impossibly easy to make!
What I mean is, Impossible Pie is the name for this type of dessert. With some oven magic, the crust forms during baking! Although technically, it isn’t a crust at all.
With no refined sugar, no dairy products, and no crust, the dessert is paleo friendly, dairy free, gluten free, and insanely delicious! The consistency is similar to custard. It reminds me of my Crustless Zucchini Pie (quiche).
It’s not overly sweet, it’s creamy and rich, and you may be tempted to eat more than one serving. Especially because it’s as delicious cold as it is warm! 😉
INGREDIENTS and SUBSTITUTIONS
- non-dairy milk – you can use any variety you like. I use almond milk.
- large eggs (at room temp)
- unsalted butter – plant based butter also works. If you’re unable to find an unsalted variety, omit the salt in this recipe.
- vanilla extract
- maple syrup – you could also use agave or honey, but you’ll want to warm them to thin the consistency
- sweet potato puree – you can make your own puree or buy it. I recommend using canned puree if possible. NOTE: I’ve made this recipe using peeled, cooked sweet potatoes, but the weight of baked or boiled sweet potatoes is a bit heavy. See the recipe notes below for more information.
- Gluten-free flour – you’ll need both coconut and tapioca flour
- spices – ground cinnamon and ground nutmeg
- baking powder – be sure to test baking soda for freshness before using it
- unsweetened shredded coconut or coconut flakes
- optional toppings – chopped nuts and/or whipped coconut cream. Feel free to mix in the nuts, or put them on the top!
Video: How to make paleo sweet potato pie
Want to know how impossibly easy this dessert is to make? Check out the recipe video!
STEP BY STEP INSTRUCTIONS
- Combine the wet ingredients. You can use a blender or a hand mixer for this step. You’ll want to incorporate the milk, butter, eggs, and syrup before mixing in the puree.
If you’re using a blender, transfer the mixture to a large mixing bowl. - Combine dry ingredients. In another small bowl, sift together the coconut flour and tapioca flour. Whisk in the spices, salt, baking powder.
- Add dry ingredients to the large bowl of wet ingredients. Using a wooden spoon, gently incorporate the dry ingredients into the wet. THEN, stir in the coconut flakes.
- Pour batter into greased pie pan.
- Bake, cool, garnish, and serve! Bake for 40 minutes, insert a toothpick into the middle of the sweet potato pie to check for doneness. If it doesn’t come out clean, then rotate the pie pan, cover it with foil, and bake for an additional 15 to 20 minutes.
Recipe notes
- Baking times vary depending on your oven and the type of milk you use. Keep watch after 45 minutes.
- Sweet potatoes – Pureed sweet potato (canned) is the best option but you can use fresh sweet potato. That being said, baking times will vary and the texture will be a little more dense. The taste is still spot on!
- Color of pie will vary. The color depends on the oven temp and what grade of maple syrup you use. I’ve made it several times, and the color on top was a little different each time, but the middle was always the same; beautiful orange.
- Mixing wet batter with a blender works best, creating a fluffy custard-like texture. You can mix by hand, but the pie will not rise as much.
- Make ahead and storing – If you are not serving this right away, place the crustless sweet potato pie in the refrigerator to set more. It will still be custard-like in the middle. Place in oven to warm again before serving. The pie will not have as much height after cooling and being refrigerated, but the flavor is still the same.
Alright my friends, time to get baking! If you have any questions are need substitutes, please comment below. I’m happy to help!
By the way, are you team sweet potato pie or pumpkin pie? Gah, that’s a close call here. But honestly, I have to say sweet potato will always be a favorite. If you’re team pumpkin, check out our crustless chocolate pumpkin pie.
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Easy Crustless Sweet Potato Pie (Paleo)
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 1 hour 10 minutes
- Yield: 6 – 8 1x
- Diet: Gluten Free
Description
This crustless sweet potato pie is impossibly easy to make- the crust forms in the oven! Make the recipe with simple ingredients for a delicious paleo dessert.
Ingredients
- 15 ounce can pureed sweet potato or 2 cups peeled and cooked mashed sweet potato
- 8 ounces non dairy milk (slightly warmed to mix with melted butter)
- 4 large eggs (at room temp)
- 3 ounces of melted unsalted butter (see notes for substitutes)
- 1 tsp vanilla extract
- 2/3 cup maple syrup
- 3 tbsp coconut flour
- 1/2 heaping cup of tapioca flour
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tsp baking powder
- 1/2 cup unsweetened shredded coconut or flakes
- optional chopped maple nuts and coconut whip topping
Instructions
- Preheat oven to 350 F. Line a pie pan or cake tin with parchment paper. Set aside.
- Using a hand mixer or blender, combine your milk, eggs, maple syrup, vanilla, and butter. Add the sweet potato mash/puree and mix again until smooth. You may also mix by hand if you’re using canned sweet potato puree.
- If using a blender, transfer batter into a bowl. Note – I’ve made this with peeled cooked sweet potatoes, and the weight of baked or boiled sweet potatoes is a bit heavy.
- In another small bowl, sift together the coconut flour and tapioca flour. Whisk in the spices, salt, baking powder.
- Gently add the dry batter with the wet batter. Mix until smooth.
- Fold in about 1/2 cup or more of your coconut flakes.
- Pour into your prepared pie or cake pan and sprinkle a handful of pecans on top (optional).
- Bake for 40 minutes. After 40 minutes, check for doneness with toothpick. If the middle doesn’t come out clean with toothpick then rotate the pie pan, cover with foil, and bake for an additional 15 -20 minutes. The edges will be crispy brown. (See notes for more baking times)
- Remove from oven and let cool for 15 minutes before serving. The inside of the pie will have more a pumpkin pie/custard like texture once cooled.
- Slice and top with coconut whip, if desired, before serving. See notes for making ahead.
Notes
- Baking times vary depending on your oven and the type of milk you use. Keep watch after 45 minutes.
- Make ahead and storing – If you are not serving this right away, place pie in the refrigerator to set more. It will still be custard like in the middle. Place in oven to warm again before serving. The pie will not have as much height after cooling and being refrigerated, but flavor is still the same.
- Non dairy or vegan butter may be substituted.
- Category: dessert/pie
- Method: oven
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: sweet potato pie recipe, crustless sweet potato pie, paleo, healthy Thanksgiving desserts
This recipe post, originally published here on October 28, 2016, was updated with new photos on November 12, 2020.
Please don’t go away without sharing! Leave me a comment below this post! Tell me…What is YOUR favorite holiday pie??
Cheers,
LC
