Gluten-Free Crustless Sweet Potato Pie (Vegan, Allergy-Free)

★★★★★

5 from 1 review

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!

Author: Rebecca Pytell
Cook Time: 20 mins
Total Time: 20 mins
Yield: 1 9-inch Pie 1x
Category: Dessert
Cuisine: American

Ingredients

Scale

1 15oz Can of Sweet Potato Puree*
1/3 Cup Gluten-Free All Purpose Flour**
2 TB Brown Erythritol (or preferred brown sugar)
2 TB Erythritol (or preferred granulated sugar)
2 Tsp Baking Powder
1 Tsp Psyllium Husk
1 Tsp Cinnamon
1/2 Tsp Allspice
1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
1/4 Tsp Ground Cloves

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Instructions

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!)

Notes

*This is about 2 cups of sweet potato puree if you end up using fresh!
**If you want to make this paleo/grain-free, you can use 1/3 cup of cassava flour instead!

Nutrition

Serving Size: 1

Find it online: https://strengthandsunshine.com/gluten-free-crustless-sweet-potato-pie-vegan-allergy-free/