All the flavors you love in grandma’s old-fashioned Southern sweet potato pie, but easier, healthier, and without the crust! A Gluten-Free Crustless Sweet Potato Pie that’s vegan, top-8 allergy-free, paleo, creamy & sweet! This quick, healthy, lower carb & sugar-free twist the classic dessert will be a winning recipe for the holiday season!
Whether it be Thanksgiving, Christmas, or any Fall/Winter holiday in-between, cozy sweet pies are always a popular dessert option to serve. Where fruity pies are left for summer holidays, the more decadent and rich pies you tend to see in the cold months. All in the name of health, celiac disease, food allergies, and veganism, that’s never been a problem over here on Strength and Sunshine. Coming from someone who personally is not a pie fan, but knows she’s in the minority on that opinion, I have high standards to pies (or what I deem to be pies), so you know I’ll only provide you with the best.
What’s a sweet potato pie?
Never had sweet potato pie? Maybe you’ve never even heard of it? It’s definitely an American dessert. A Southern American dessert to be exact. Move over pumpkin, sweet potato pie came before pumpkin pie and the sweet potato pie we know and love here in the US originated during the colonial period by African slaves. Now this sweet spud pie is coined as traditional soul food and typically served the most during Thanksgiving and Christmas. Typically made in a buttery, flaky pie crust, the filling is orange sweet potato, sugar, butter, evaporated milk, eggs, and seasonal spices.
How do you make this sweet soul food lightened up and healthier?
Taking notes from my crustless pumpkin pie and crustless apple pie recipes, this gluten-free, vegan, allergy-free, paleo crustless sweet potato pie is just canned sweet potato puree (you could use fresh mashed sweet potato, but let’s get real! No one’s got time for that and I want SMOOOOTH pie), some gluten-free flour (or cassava flour to make this paleo), spices, brown and white erythritol, and a touch of psyllium. So simple, so healthy, none of the dairy or eggs, not even nuts. This pie is so easy and light, you could eat the whole thing, technically, if you wanted to.
What’s the best way to serve crustless sweet potato pie?
First, this puree-based pie MUST be eaten COLD! For best slicing and serving results, bake the pie the day before you’ll be serving it. Let it chill completely in the fridge overnight and then when you go to slice and serve, you’ll be able to cut perfect slices! What to top your perfect crustless sweet potato pie slice with is up to you! I recommend some vegan whipped cream, my sugar-free marshmallow fluff, or possibly a scoop of your favorite vegan ice cream!
Technically you could enjoy this for breakfast, but we’ll stick with dessert. Of course, when are Strength and Sunshine desserts not able to be doubled as breakfast? Very rarely! And this dessert happens to be packed with “vegetables”. You can’t beat the nutritional powerhouse that is The Sweet Potato, now can you?
Gluten-Free Crustless Sweet Potato Pie
- Preheat the oven to 400°F.
- In a large mixing bowl, combine all ingredients and mix together until you have a smooth, creamy batter.
- Pour the batter into a 9-inch round cake or pie pan and spread the batter smooth.
- Bake the pie for 20-25 minutes, remove and allow to cool completely.
- Once cool, place it in the fridge, to chill overnight before slicing and serving (with whipped cream!)
**If you want to make this paleo/grain-free, you can use ⅓ cup of cassava flour instead!
So good! That cool, creamy, pudding texture if exactly how I like my pies! The filling is always the best part, right? No one asks for pie and raves about the crust. The crust is garbage! Just let me dive into that filling! I know I’m not alone, regardless of being gluten-free. Filling will always reign supreme! So get ready to wow you entire family this holiday season with a pie that does it all, is healthy, crustless, and puts grandma’s Southern sweet potato pie to shame!
So tell me:
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