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EASY Crustless Sweet Potato Pie (Paleo)

by Lindsay Cotter · 11/12/2020

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★★★★ 3.9 from 74 reviews
titled Pinterest photo (and shown): Crustless Sweet Potato Pie
titled Pinterest photo (and shown): Crustless Sweet Potato Pie
titled Pinterest photo (and shown): Crustless Sweet Potato Pie

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.

overhead photo: pie pan with paleo sweet potato pecan pie

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!

close up image: crustless sweet potato pie topped with pecans

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

overhead photo: ingredients on baking sheet to make Paleo sweet potato pie recipe
  • 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!

Crustless Sweet Potato Pie (Paleo, Gluten Free Recipe)

STEP BY STEP INSTRUCTIONS

  1. 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.
  2. Combine dry ingredients. In another small bowl, sift together the coconut flour and tapioca flour. Whisk in the spices, salt, baking powder.
  3. 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.
  4. Pour batter into greased pie pan.
pouring sweet potato batter into white pie dish
  1. 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.
side view closeup: slice of crustless sweet potato pie on pie serving spatula

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.
side view closeup: slice of Thanksgiving pie topped with vegan whipped cream

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.

Print
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overhead photo: removing slice of sweet potato pie from white pie dish

Easy Crustless Sweet Potato Pie (Paleo)


★★★★

3.9 from 74 reviews

  • Author: Lindsay Cotter
  • Total Time: 1 hour 10 minutes
  • Yield: 6 -8 1x
  • Diet: Gluten Free
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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

Scale
  • 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

  1. Preheat oven to 350 F. Line a pie pan or cake tin with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. In another small bowl, sift together the coconut flour and tapioca flour. Whisk in the spices, salt, baking powder.
  5. Gently add the dry batter with the wet batter. Mix until smooth.
  6. Fold in about 1/2 cup or more of your coconut flakes.
  7. Pour into your prepared pie or cake pan and sprinkle a handful of pecans on top (optional).
  8. 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)
  9. 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.
  10. 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.
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Category: dessert/pie
  • Method: oven
  • Cuisine: american

Nutrition

  • Serving Size: 1 slice
  • Calories: 348
  • Sugar: 19.9 g
  • Sodium: 173.4 mg
  • Fat: 21.2 g
  • Saturated Fat: 14.9 g
  • Carbohydrates: 37.1 g
  • Fiber: 4 g
  • Protein: 5.8 g
  • Cholesterol: 115.9 mg

Keywords: sweet potato pie recipe, crustless sweet potato pie, paleo, healthy Thanksgiving desserts

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

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

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Categories: Desserts, Gluten Free, Grain Free, Has Video Tags: paleo dessert, pie, sweet potatoes, thanksgiving

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Brenda N says

    01/02/2021 at 2:34 AM

    I made this tonight and loved it! I used a combo of coconut milk and almond milk. It’s amazing both warm and cold! Thank you for your beautiful recipe!

    ★★★★★

    Reply
    • Lindsay Cotter says

      01/02/2021 at 12:00 PM

      Wonderful! I’m so glad! Thanks for feedback Brenda. Happy New Year!

      Reply
  2. Long says

    12/16/2020 at 7:48 PM

    This is absolutely delicious. We had this last night and my family enjoyed it. Thank you so much for sharing. Can’t wait to prepare this again.

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/17/2020 at 3:46 PM

      Oh I am so glad. Thanks for feedback!

      Reply
  3. lex says

    12/09/2020 at 10:58 PM

    I’m not a huge baker or let alone comfortable in the kitchen lol but this recipe seems so doable and delicious!! i’m just wondering though can I sub the tapioca flour with another flour (ie. rice or chickpea flour). and can i sub maple syrup with honey?

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/10/2020 at 11:26 AM

      It is very doable! I would try this would oat flour or another GF all purpose flour. Do you have that? And honey should work too, but make sure it’s not too thick, like raw honey. DOes that make sense? Baking times might vary due to the substitutes.

      Reply
      • lex says

        12/22/2020 at 1:50 PM

        thanks for your reply! will the measurements be 1:1 for oat flour or another GF?

        ★★★★★

        Reply
        • Lindsay Cotter says

          12/23/2020 at 12:04 PM

          I would take out the coconut flour and just use 1/2-2/3 GF flour. Baking times would vary. The less flour you use, the more “custard” like texture. Hope that helps!

          Reply
  4. Peggy Arney says

    11/30/2020 at 9:02 PM

    I have family with coconut allergies so I substituted Bob’s Red Mill 1to1 flour for all flour in the recipe. I also used Lactaid whole milk instead of the non-dairy. For the cooking time I started with 40min. Wasn’t done so I cooked for an additional 20min. Still seemed not quite there so added another 10min. Total of an Hour and 10min. The pie turned out wonderful! It had the consistency of a pumpkin pie and the taste was amazing. I will be making this again.

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/30/2020 at 9:10 PM

      Thanks for the feedback Peggy! So glad you loved it!

      Reply
  5. run 3 says

    11/25/2020 at 11:20 PM

    Looks sooo good!

    ★★★★

    Reply
    • Lindsay Cotter says

      11/29/2020 at 9:52 PM

      Thanks!

      Reply
  6. Sydney says

    11/20/2020 at 8:50 AM

    Hi! I have this recipe pinned on Pinterest because I make it every year from thanksgiving. It’s amazing! I noticed that you updated the pictures with it and I was wondering if you changed the recipe too?
    Thanks

    Reply
    • Lindsay Cotter says

      11/20/2020 at 11:18 AM

      Hi Sydney! No worries, it’s the same recipe! I just added pecans on top. 🙂 OH and a few other substitutes that readers requested. Let me know if you have any more questions.

      Reply
  7. Venge Io says

    11/16/2020 at 9:03 AM

    I find this recipe amazing, I will cook this for my family this weekend. Thank you for sharing it

    Reply
    • Lindsay Cotter says

      11/19/2020 at 6:18 PM

      You’re welcome! I hope you and your family enjoy this!

      Reply
  8. Toni Dash says

    11/13/2020 at 6:37 AM

    This is such an amazing dessert!! Everyone was impressed!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/13/2020 at 11:01 AM

      Wonderful! Thanks for feedback Toni.

      Reply
  9. Ashley Presciutti says

    11/12/2020 at 10:34 AM

    This will be perfect on my holiday dessert table!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/15/2020 at 5:57 PM

      Thanks, Ashley! I hope everyone loves it!

      Reply
  10. LAUREN KELLY says

    11/12/2020 at 6:55 AM

    Thank you so much for making my favorite pie healthier!! This is incredible!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/15/2020 at 5:58 PM

      You’re welcome, Lauren! So glad you liked the healthy upgrade!

      Reply
  11. dlr says

    06/08/2019 at 8:18 AM

    Are you supposed to cover the entire pie with foil, or just the edges?

    Reply
    • Lindsay Cotter says

      06/08/2019 at 10:41 PM

      Yes, the entire pie. You could try just the edges too. I haven’t tried it yet, but makes sense. The middle cooks slower.

      Reply
  12. Sean Eubanks says

    11/26/2018 at 8:41 PM

    Souffle? Yes. Pie? No. As a dessert, it’s a great socket wrench.
    Since it’s already absent anything like a dessert, like sweetness, maybe it should be remade as a savory sweet potato entree.

    ★

    Reply
    • Lindsay Cotter says

      11/26/2018 at 9:53 PM

      i’m so sorry you didn’t like it as a dessert. Did you add the maple syrup?

      Reply
  13. Maggy says

    11/22/2018 at 8:47 PM

    Took this pie to Thanksgiving dinner with friends today, Nov 22, 2018. Wish I could have recorded the comments and the delighted sounds being made around the table. Every person raved about the pie, and the host said that it was the best pumpkin pie he ever ate. And yes, I did substitute pumpkin for sweet potato. I made the recipe almost exactly as offered, only reducing the maple syrup to about 1/2 cup. I used almond milk. And I followed the link at the end of this recipe to the coconut whip, and made that as well, with just a bit of maple syrup and vanilla. I used a 2-part springform cake pan and lined it with parchment paper. This pie was a smashing success, so thank you very, very much!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/23/2018 at 3:50 PM

      Oh that makes me so happy Maggy! We love it too. It’s like a custard pie. right? Happy holidays friend!

      Reply
  14. Nancy says

    11/18/2018 at 6:59 PM

    Do you think I could omit the coconut flake

    Reply
  15. Ciara says

    11/18/2018 at 11:13 AM

    This sounds amazing!! Giving it a try this week. Can I sub the butter with Ghee?

    Reply
    • Lindsay Cotter says

      11/18/2018 at 12:46 PM

      Totally! Ghee works great too

      Reply
  16. Pam says

    11/13/2018 at 12:17 PM

    Planted sweet potatoes in the garden for the first time. Searched for a healthy recipe for sweet potato pie and came across this one. Was amazed at how good this turned out! Better than pumpkin pie in my books. Making this for Thanksgiving!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/13/2018 at 6:01 PM

      Oh thank you so so much Pam! That means a lot and I appreciate you taking the time to stop and comment.

      Reply
  17. Kari says

    11/08/2018 at 2:50 PM

    What can I replace the Tapioca powder with?

    Reply
    • Lindsay Cotter says

      11/08/2018 at 8:47 PM

      What other flour do you have? corn starch? GF flour?

      Reply
  18. Courtney says

    11/01/2018 at 1:02 PM

    I don’t have tapioca flour…can I sub coconut flour for that altogether? How will it change if I do? Thx 🙂

    Reply
    • Lindsay Cotter says

      11/01/2018 at 1:08 PM

      Do you have corn starch or any other flour thickener? I think adding all coconut flour would dry it out

      Reply
  19. Jan says

    10/21/2018 at 11:35 AM

    I have made this pie many times, however, I make it with pumpkin instead of sweet potato. Just as good and it is our favorite paleo pumpkin pie. As the name of the recipe suggests, it is very easy to make too. I have tried various brands of organic canned pumpkin but find our favorite is Libbey’s for the consistency.

    ★★★★★

    Reply
    • Lindsay Cotter says

      10/21/2018 at 11:59 AM

      Yes, I actually will be posting another version with chocolate and pumpkin soon! YAY! glad you love it too Jan.

      Reply
  20. Alandria says

    09/18/2018 at 6:04 AM

    Could I use cassava flour instead of tapioca?

    Reply
    • Lindsay Cotter says

      09/18/2018 at 11:00 AM

      Possibly! But i’m not sure the texture will be the same. Worth a shot! taste will still be delish!

      Reply
  21. Debra says

    09/17/2018 at 11:01 AM

    Thank you for a delicious recipe. I followed your directions exactly, including the cooking times and the cake was perfect.
    I ended up using canned sweet potatoes. I drained the liquid and then mashed them. I choose to use coconut milk (canned) and walnuts.
    The ingredients perfectly complimented each other, it was light in texture with the perfect little crunch of the nuts and coconut flakes. The cake seemed similar to a souffle.
    My husband had it for dessert, and then decided it could be his breakfast too!
    I need to take a look at your other recipes ASAP!

    Reply
  22. Ousmane says

    09/08/2018 at 8:37 AM

    Very delicious. Loved it. Took slightly longer on under and over heat plus fan. 1hr20ish on 190 Celsius. It is however due to the btter not paleo. Very close tho xxx

    ★★★★★

    Reply
    • Lindsay Cotter says

      09/08/2018 at 12:23 PM

      Thank you for the feedback! May I ask if you live at sea level or altitude? I will be sure to make notes.

      Reply
  23. Katie says

    08/21/2018 at 1:33 PM

    The texture of this pie.. is out of this world!!

    ★★★★★

    Reply
  24. Kristine says

    12/01/2017 at 9:10 AM

    Could I use palm shortening for the butter?

    Reply
    • Cotter Crunch says

      12/01/2017 at 10:58 AM

      Which kind? The one from Nutiva?

      Reply
  25. Rachel says

    11/24/2017 at 9:33 AM

    I made this AWESOME pie for my family, who are all doing the Plant Paradox diet (no grain, no sugar). I replaced the maple syrup with a cup of Swerve (erythritol) and crossed my fingers. It was delicious and a HUGE hit!!! And beautiful too. I can’t send a photo because there’s none left 🙂

    Reply
    • Cotter Crunch says

      11/24/2017 at 11:23 AM

      Oh wonderful! So glad rachel. Thanks for coming back and letting me know. Have a wonderful weekend withe leftovers. haha, besides pie!

      Reply
  26. Amy says

    11/10/2017 at 12:12 PM

    Being from the South, I’ll take sweet potato pie over pumpkin pie any day….and “easy” makes it even better! Can’t wait to try this one! Questions: Did you use full-fat coconut milk or cream? I typically make my own almond milk to avoid all the fillers but canned coconut milk would be much more convenient. Also, whadd’ya think about adding a little orange zest and orange juice (tbsp)? I would love to serve this warm with some paleo pecan ice cream! 🙂

    Reply
    • Cotter Crunch says

      11/11/2017 at 9:43 AM

      You can totally use canned coconut milk. I think the light would be best. KEep me posted!

      Reply
  27. Stephanie S says

    09/06/2017 at 8:40 PM

    I love sweet potato pie so I can’t wait to try this! But I’ve never worked with sweet potatoes before. How do you cook a sweet potato for this recipe?

    Reply
    • Cotter Crunch says

      09/06/2017 at 10:23 PM

      do you steam or bake them? You do the same, peel skin, and puree. You can aslo use canned sweet potato puree. Or even pumpkin.

      Reply
  28. Les says

    04/15/2017 at 10:00 AM

    Hi there

    I love your page it’s very well written, I have a page – similar subjects, perhaps you want to check it out? It’s slimtrim.com, I think you’ll enjoy it – perhaps you want to do an article for us and we can do one for you? Guest posting in other words, think about it and let me know 🙂

    Les

    Reply
  29. Donna Dennis says

    03/25/2017 at 8:20 PM

    Hi what size pie pan or can pan did you use?

    Reply
    • Katie says

      08/21/2018 at 1:37 PM

      I just used a regular pie pan! 🙂 Turned out great!

      Reply
  30. Anna Wright says

    01/16/2017 at 2:21 AM

    Lovely pie :).. you were always amazing in blogging, love to watch your blogs 🙂

    Reply
  31. Cassie says

    12/08/2016 at 11:34 AM

    Can’t wait for Christmas to come over so I can make this! LOVE the addition of coconut!

    Reply
  32. Matt B says

    11/27/2016 at 4:18 PM

    I made this a few weeks ago and it was delicious. It has an amazing custardy texture and flavour making it hard not to destroy the whole lot in one sitting.

    The only issue I had (aside from the fact it took way longer to cook than suggested) was that during and post cooking, the pie lost a LOT of height. The finished article was very flat and sorry looking – nowhere near the height of the majestic looking one shown on your blog. It ended up probably around a third of the height of when I first put it into the oven. Any ideas on why this might be?

    Anyway, keep up the good work. I’m a big fan of your blog and the many delicious recipes on it.

    Reply
    • Cotter Crunch says

      11/27/2016 at 4:23 PM

      Hey Matt! Thanks for letting me know. Can you tell me if you used a different flour? What type of oven do you have? How long did it take to cook? Sorry for the inconvenience. I’ll be sure to note these in the recipe!

      Reply
      • Matt B says

        12/27/2016 at 12:05 PM

        Hi. Thanks for the reply. I’m making this again today as it’s so good.

        I used all the ingredients outlined in the recipe. I guess I didn’t realise it would sink a bit during the cooling process.

        Not a problem though as the taste is unaffected. Thanks again for your great recipes!

        Reply
        • Cotter Crunch says

          12/27/2016 at 2:54 PM

          Oh wonderful! I do think it depends on the oven and maybe convection works better. But taste is most important. Agreed!

          Reply
    • Cotter Crunch says

      11/27/2016 at 4:24 PM

      Also, did you use coconut milk or cream?

      Reply
  33. the_judes says

    11/26/2016 at 1:07 PM

    Lindsay, I made this for Thanksgiving weekend and it was SO good! The only sub I made is that I used a little bit of coconut oil instead of butter (I can’t do any dairy) and it turned out delicious! That crust is amazing : ) Thanks for sharing this recipe! Now let’s see if this pie lasts through the weekend (probably not).

    Reply
    • Cotter Crunch says

      11/26/2016 at 2:32 PM

      oh that’s wonderful Judy! So glad. Yes, we love that pie. It’s like heaven and so easy! haha.

      Reply
  34. AngiMW says

    11/24/2016 at 9:01 AM

    I made this for Thanksgiving dinner but it looked so amazing that I ate two pieces for breakfast! I used pumpkin puree and did not put anything on the top and it is something to definitely be thankful for! Great recipe!

    Reply
    • Cotter Crunch says

      11/24/2016 at 12:32 PM

      Awesome! so glad. Totally acceptable for breakfast, agree! love the pumpkin puree idea too.

      Reply
  35. Monica says

    11/21/2016 at 7:37 PM

    Lindzy, this recipe looks insane. I can’t wait to try it at some point this Holiday season 🙂

    Reply
    • Cotter Crunch says

      11/21/2016 at 11:02 PM

      you’ll be hooked! i’ve made it 3x. GASP!

      Reply
  36. Emily says

    11/18/2016 at 3:59 PM

    thank you so much for this!! this will be my pie for thanksgiving this year (with pumpkin). i’m so happy that it makes it’s own crust-hooray! can’t wait 😀

    Reply
    • Cotter Crunch says

      11/18/2016 at 6:59 PM

      wonderful! Keep me posted Emily.

      Reply
      • Teresa says

        11/22/2016 at 2:08 PM

        Can I sub almond flour for the coconut flour? Or any other suggestions? Making this tomorrow and don’t have coconut flour. I do have shreds though that I could blend up.

        Reply
        • Cotter Crunch says

          11/22/2016 at 2:36 PM

          hmmm.. it might not form a crust. But i’m not sure. Could work! Haha. What flours do you have?

          Reply
        • TERESS says

          11/22/2016 at 2:51 PM

          I have a gluten free blends, the tapioca, potato starch, and rice flours and sorghum

          Reply
          • Cotter Crunch says

            11/22/2016 at 2:58 PM

            any of those would work. THey are more starch like coconut flour. I would use tapioca or GF blend. Keep me posted

          • Siri says

            11/10/2019 at 10:31 AM

            Hi! This looks soooo good.
            Did you try it with almond flour? I’m Keto and trying to find a substitute for the tapioca starch… I have psyllium husk powder, and konjac powder, maybe one of these?
            Thanks!

          • Lindsay Cotter says

            11/10/2019 at 12:30 PM

            Hmmm I haven’t tried it with those. But I would try Konjac powder or maybe whey protein powder or egg white powder. you need something that has a starch texture. I think Psyllium would be make really jelly like, ya know? It does when I good with it. Keep me posted!

      • Emily says

        12/02/2016 at 10:05 PM

        oh my goodness, this was absolutely delicious – and so easy to make too! 😀 i was a bit dubious about the coconut, but once i tasted it…the combination makes so much sense. i loved it!!!

        Reply
        • Cotter Crunch says

          12/02/2016 at 10:30 PM

          oh yay! so glad!

          Reply
  37. Ana says

    11/15/2016 at 2:44 PM

    Hi! I am excited to try this. I have a silly question…..I typically don’t bake so when you say Vanilla, are you referring to Vanilla extract?

    Thanks!

    Reply
    • Cotter Crunch says

      11/15/2016 at 4:19 PM

      never a silly question. Yes, vanilla extract. Let me know if you try it Ana!

      Reply
  38. Kaitlyn says

    11/09/2016 at 9:34 PM

    Looks sooo good! Would almond flour work as a substitute for the tapioca flour?

    Reply
    • Cotter Crunch says

      11/10/2016 at 8:28 AM

      almond flour has more fat,so i don’t think it would work as well but you could totally try! Just might be different baking time and not as crusty at bottom. More like a souffle. Does that make sense?

      Reply
  39. Heidi says

    11/06/2016 at 9:27 AM

    I am doing the AIP diet and desperately want to try this. Do you think it would work to sub eggs with gelatin eggs and butter with red palm oil?

    Reply
    • Cotter Crunch says

      11/06/2016 at 11:26 AM

      That’s a good question. I am not sure. I think you could try! You might not get a good crust but i am sure it would still be tasty. Maybe try letting it sit in fridge longer too. Keep me posted!

      Reply
  40. Emily says

    11/02/2016 at 12:22 AM

    I could eat your pies and cakes anytime for breakfast; just saying. <3

    Reply
    • Cotter Crunch says

      11/02/2016 at 1:47 PM

      oh you just made my day! <3

      Reply
  41. Karen says

    11/01/2016 at 11:16 AM

    Could you use regular flour instead of tapioca flour? Looks amazingggggg!!!

    Reply
    • Cotter Crunch says

      11/01/2016 at 11:57 AM

      I think so! I haven’t tried it with regular flour since I am gluten free. I would go for it and just watch baking times. Keep me posted!

      Reply
  42. Abby @BackatSquareZero says

    10/30/2016 at 5:39 PM

    I am amazed at how you can come up with incredible recipe after incredible recipe.

    Reply
    • Cotter Crunch says

      10/30/2016 at 9:29 PM

      Haha thanks! It’s my passion! <3

      Reply
  43. Meghan@CleanEatsFastFeets says

    10/29/2016 at 3:01 PM

    Would you believe I’ve never had sweet potato pie? Yup, although I would love a slice or three of this.

    Reply
    • Cotter Crunch says

      10/29/2016 at 7:15 PM

      I say you need this whole pie STAT!

      Reply
  44. Mariana says

    10/29/2016 at 2:56 PM

    Glad to hear this deliciousness is so easy to make. Can’t wait to try it.

    Reply
    • Cotter Crunch says

      10/29/2016 at 7:15 PM

      Let me know when you do Mariana!

      Reply
  45. Kristy from Southern In Law says

    10/28/2016 at 11:17 PM

    Impossibly easy!? I need to try this as it looks impossibly delicious 😉

    Reply
  46. Erin @ Erin's Inside Job says

    10/28/2016 at 3:41 PM

    This looks so good. I want to put my face in it 🙂

    Reply
    • Cotter Crunch says

      10/29/2016 at 8:20 AM

      I’ll allow that. Extra whip cream too!

      Reply
  47. Jody - Fit at 58 says

    10/28/2016 at 3:02 PM

    OMG!!!!!!!!!!!!!!!!!!! That looks so friggin amazing!!!!!!!!!!!!!!

    Reply
    • Cotter Crunch says

      10/29/2016 at 8:22 AM

      You could make it! SO EASY! haha promise

      Reply
  48. Katie Sommerfeldt says

    10/28/2016 at 1:26 PM

    Wow… I have no words. just drool.

    Reply
    • Cotter Crunch says

      10/28/2016 at 1:59 PM

      girl, you are gonna love this!

      Reply
  49. Laura @ Sprint 2 the Table says

    10/28/2016 at 10:28 AM

    I don’t think I need to tell you I’m going to HAVE to make this one. Holy mother of yum.

    P.S. Cotter time crunch. That was incredibly corny. I LOL’d. MWAH!

    Reply
    • Cotter Crunch says

      10/28/2016 at 1:59 PM

      I feel like I am getting cornier by the minute! send wine! or help me eat this pie. heck, let’s add bourbon

      Reply
      • Laura @ Sprint 2 the Table says

        10/28/2016 at 2:02 PM

        Now you’re talking!!!

        Reply
  50. rachel @ athletic avocado says

    10/28/2016 at 7:27 AM

    You AMAZE me Lindsay!!! I LOVE sweet potato pie and you’ve friggin’ nailed it while making it paleo too! Much Love <3

    Reply
    • Cotter Crunch says

      10/28/2016 at 7:54 AM

      haha yea! paleo high fives friend.

      Reply
  51. Michele @ paleorunningmomma says

    10/28/2016 at 6:58 AM

    Totally on board with a crust that makes itself! I totally feel your crust woes – whether it’s bars or a pie I’m always tortured by the crust. This will have to go on our Thanksgiving menu this year – love it!

    Reply
    • Cotter Crunch says

      10/28/2016 at 7:54 AM

      girl, i knew you could relate. I don’t even care about crust anyway. haha, it’s all about the filling!

      Reply
  52. Linz @ Itz Linz says

    10/28/2016 at 6:31 AM

    omg YES PLEASE!!

    Reply
    • Cotter Crunch says

      10/28/2016 at 7:55 AM

      I save you some! <3

      Reply
  53. Megan @ Skinny Fitalicious says

    10/28/2016 at 6:04 AM

    This looks amazing! I have an easy one recipe coming too. I need to try yours!

    Reply
    • Cotter Crunch says

      10/28/2016 at 7:57 AM

      well now i super stoked for your recipe!

      Reply
  54. Blair says

    10/28/2016 at 5:52 AM

    I am so NOT a baker, which means that if I’m going to tackle a pie recipe it better have “EASY” in the title. This sounds so delicious…I’d like a slice for breakfast this morning!

    Reply
    • Cotter Crunch says

      10/28/2016 at 7:55 AM

      yes! or just buy a premade pie crust. LOL! but i think the filling is the best part, so who needs crust? meh

      Reply
    • Jeanie says

      11/14/2016 at 9:27 PM

      YUM, perfect recipe for my Thanksgiving family dinner I’m hosting this year, thanks!!

      Reply
      • Cotter Crunch says

        11/14/2016 at 10:04 PM

        let me know how it turns out Jeanie!

        Reply
  55. Susie @ SuzLyfe says

    10/28/2016 at 5:36 AM

    ANything that does the work for me is A OK IN MY BOOK. And yum to boot!

    Reply
    • Cotter Crunch says

      10/28/2016 at 7:56 AM

      exactly. done and done. ;P

      Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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