• About
  • Work with Me
    • Contact
  • Food Photography
  • Newsletter

Chef Janet

So good, they'll never know it's gluten-free.

  • Gluten-Free Recipes
    • Appetizers and Snacks
    • Baked Goods
    • Breakfast
    • Dessert
    • Main Course
    • Salads
    • Sauces and Dressings
    • Side Dishes
    • Soup
    • Vegan
    • Vegetarian
  • Cooking Basics
  • Gluten-Free Diet Tips
Home Β» Baked Goods Β» Sweet Potato Pumpkin Pie (Gluten-Free)

October 9, 2020 (last updated November 6, 2022)

Sweet Potato Pumpkin Pie (Gluten-Free)

No ratings yet
Janet Harlow
Leave a Comment Jump to Recipe

This gluten-free pie combines sweet potato pumpkin pie for the perfect holiday dessert. The filling is already dairy-free and the crust can be made dairy-free too with an easy substitution.

Be sure to check out my full list of gluten-free pies including my gluten-free cherry pie and super easy, no-bake, gluten-free strawberry pie.

whole sweet potato pumpkin pie in ceramic pie dish with leaf cut outs on top. Cinnamon sticks, small pumpkins and cut sweet potato in foreground and background

Pie Filling

The sweet potato is such a perfect addition to the pumpkin. It is naturally sweet, so less sugar/sweetener is needed. Just one medium-sized sweet potato added to the filling makes just the right amount for a deep dish pie.

You might be thinking, “but that sounds complicated because I have to cook the sweet potato.” Lucky for you, I am not very patient and I like to get to the part where I can eat the pie. So I use the microwave to cook the sweet potato to get the filling ready pretty quickly. The food processor (or blender) will do the rest of the work of getting this pie filling mixed.

close up of slice of sweet potato pumpkin pie on pie server with pie plate in back ground

Pie Crust

This recipe includes my rolled, flaky gluten-free pie crust. Here are step-by-step instructions and visuals on how to make a gluten-free pie crust. I do prefer a flaky buttery crust, but again, not being very patient, I also offer you a quicker option.

My 4-ingredient cookie crumb crust is super easy and fast, way faster than rolling out pie dough. If you’re gluten-free or not, use your favorite crunchy cookies like vanilla wafers, ginger snaps, chocolate wafers or even animal crackers.

If you can find gluten-free graham cracker crumbs, lucky you! Use those for an even easier pie crust. In a pinch, I have even used crackers (similar to saltines) for an awesome sweet and salty pie crust. See the recipe card in my gluten-free strawberry pie post for the recipe for this gluten-free cookie crumb pie crust. Whether you’re using gluten-free or non gluten-free cookies, this recipe will work.

Of course your other option is to use a store-bought pie crust. I am all for making life easier! So if you have a ready-made one that you like, use that. But remember there is enough filling for a deep dish pie, so a store bought pie crust may be too small.

Baking Tips

close up of gluten free sweet potato pumpkin pie in ceramic pie dish with 1 slice removed. Pie server on left.

I learned a while back the keys to baking a pumpkin and/or sweet potato pie. If you’ve baked one before you probably know that the pies often crack before or even after they come out of the oven. Why is this? The eggs in the filling are what set it. As they cook they tighten up. Tighten up too much, and the pie cracks.

The key to keeping the pie from cracking is to take it out earlier than you think. Way earlier. This pie is baked in 1 hour. Even if the center 4-5 inches are not completely firm, take it out. The residual heat will continue to cook the pie once it’s out of the oven. It’s hard to believe, and some years, I don’t believe it enough and I over-bake the pie.

My solution for an over-baked, cracked pie is a pretty disguise. I make some extra pie dough, roll it out, and cut out shapes to place on the pie once it’s baked. Bake the cut-outs on a sheet pan for about 10-12 minutes. Everyone will swoon at how pretty it is . . . only you’ll know! Due to the one-hour baking time, it is best to cover the pie crust edge with a shield. This will keep it from over-browning. There are metal pie crust shields and silicone pie shields which are adjustable if you have small or large pie pans. Or you can make one out of tin foil (see below). Leave the pie crust shield on for the first 45 minutes of baking time.

overhead view of ceramic pie dish with metal pie crust shield
Pie Crust Shield

To make a pie crust shield out of tin foil, tear off a sheet of foil that will cover the pie tin with a 1-2″ overlap.

tin foil on top of pie dish on top of paisley print napkin.

Fold the foil in quarters.

tin foil folded in quarters inside ceramic pie dish

Cut out the center and trim the square corners to create a 2″ wide ring.

Scissors cutting folded tin foil into round shape over ceramic pie dish.
tin foil being cut for pie crust shield, cut off square corners

Carefully unfold the ring and place on the crust edge.

tin foil pie crust shield on ceramic pie dish

Sweet Potato Pumpkin Pie Toppings

Of course whipped cream is the obvious and tasty choice. But here are a few simple options.

  • Cinnamon Whipped Cream add 1/4 tsp cinnamon to 1 cup cream and whip as usual.
  • My sweet and spicy candied pecans make an awesome crunchy addition to this pie.
  • I know it sounds weird, but fresh cranberry sauce (not the stuff from a can) is SO GOOD on this pie. The tart cranberry is a perfect flavor combo with the rich, sweet pie.
close up of gluten free sweet potato pumpkin pie in ceramic pie dish with 1 slice removed. Pie server on left.

Sweet Potato Pumpkin Pie

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 1 9′ pie
This gluten-free sweet potato pumpkin pie will fill a deep dish pie pan for a perfect tall piece of pie. The filling is dairy-free!
No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 1 hour hr
Additional Time 1 hour hr
Total Time 2 hours hrs 45 minutes mins

Recommended Products

  • King Arthur Gluten-Free Measure for Measure Flour

Ingredients
  

Gluten-Free Pie Crust

  • 1ΒΌ cup gluten-free flour blend*
  • Β½ cup potato starch or non-gmo corn starch
  • 1 Tbsp sugar omit for savory pies
  • Β½ tsp xanthan gum
  • ΒΎ tsp salt
  • 8 Tbsps 1 stick cold unsalted butter
  • 1 egg
  • 2 tsp vinegar
  • 2 tsp water
  • 1 egg for egg wash

Pie Filling

  • 1 medium sized yam/sweet potato about 12 oz or 1 cup
  • 1 15 oz can pumpkin puree
  • Β½ c milk dairy or dairy-free
  • Β½ c sugar
  • 5 Tbsp maple syrup or agave
  • 4 tbsp melted butter or butter substitute
  • 3 eggs
  • 1Β½ tsp cinnamon
  • 2 tsp vanilla extract
  • ΒΌ tsp salt omit if using butter substitute
  • 1 egg for egg wash

Instructions
 

  • See notes below for cookie crumb crust recipe with dairy-free option.Make the pie dough
  • In a small bowl, thoroughly beat the egg, water and vinegar together. Cut the butter into cubes.
  • Place the dry ingredients into the bowl of a food processor and pulse a few times to combine. Or whisk them together in a mixing bowl.
  • Add the butter and pulse until it resembles a coarse meal (small pearl-sized pieces of butter). Use a pastry blender or two forks if you don’t have a food processor.
  • With the processor running, drizzle in the egg mixture. Run until the dough comes together into a ball.
  • Form the dough into a thin disk and refrigerate wrapped in plastic for 20 minutes.
  • Roll out the Dough
  • Splash or spray some water onto your counter top (this will keep the plastic wrap from shifting). Lay two 24β€³ long pieces of plastic wrap side-by-side, overlapping the long sides by 2 inches, on the counter. Smooth them out. Place the unwrapped dough onto the plastic
  • Place 2 more side-by-side pieces of plastic over the dough.
  • Roll out the dough to about 1/8β€³ thick. Roll from the center to the outside going around in a circle to keep it round.
  • Keeping the plastic on, slide the rolled out crust onto an upside down sheet pan and chill for 20 minutes.
  • Remove the top layer of plastic. With both hands and forearms under the bottom plastic, lift and flip it into the pan. Remove the plastic. Don’t worry too much if it tears-just use your fingertips to press it back together. If there are any big tears, just patch it with scraps from the edge. Form the edge and refrigerate again for 15 minutes.
  • Make the pie filling
  • Rinse and slice the yam in half lengthwise. Place it cut side down on a dinner plate. Microwave on high for about 7-8 minutes or until cooked through. If the yam is large, stop the microwave and flip it over once or twice. Once cooked, take it off the hot plate, cut in a few pieces and let cool.
  • While the yam is cooling, place the rest of the ingredients into the bowl of a food processor. Once the yams are cooked, peel off the skin. and discard.
  • Add the yam flesh to the food processor. Process until the mixture is smooth at least one minute. Be sure there are no chunks of yam.
  • Beat the egg for the egg wash with 1 tsp of water. Brush the entire crust with the egg wash. This will keep the crust from getting soggy and will help the edge brown.
  • Due to the long baking time, it is best to cover the edge of the crust with a pie crust shield or a ring of tin foil for the first 45 minutes. This will keep it from drying out or burning,
  • Pour the filling into the pie crust and bake for 1 hour. The center will not be set completely. The residual heat will set the center once out of the oven. Cool at least one hour before serving.
  • Top this gluten-free sweet potato pumpkin pie with fresh whipped cream flavored with a hint of vanilla and cinnamon or my Sweet and Spicy Candied Pecans.

Notes

*King Arthur Gluten-Free Measure for Measure is a good option that includes xanthan gum. If using a gluten-free flour blend that contains xanthan gum, omit the xanthan gum called for in the recipe.

Cookie Crumb Crust

7-8 oz gluten-free crunchy cookies or 2 c cookie/graham cracker crumbs
5 Tbsp unsalted melted butter or butter substitute
2 Tbsp sugar
ΒΌ tsp salt (omit if using butter subs)
Grind the cookies to fine crumbs. Transfer to a bowl and stir in the sugar and salt. Pour in the melted butter and stir until the crumbs are moistened.
Press the crumbs evenly in the pie pan and bake for 5 minutes at 350Β°. Cool and fill.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
  • Share
  • Tweet
  • Email

Posted In: Baked Goods, Dessert · Tagged: cinnamon, holiday, pie, thanksgiving

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe, please consider leaving a star rating and review when you post a comment. Star ratings help people discover my recipes online. Your support means a great deal to me.

Thank you!
Janet

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me
Hi, Welcome! I'm Chef Janet and I create gluten-free recipes that everyone will love, gluten-free or not.

Set up a customized lesson with me to learn basic cooking techniques, gluten-free, menu planning and kitchen tips to make your life easier. Follow me on instagram to keep up with my latest and let me know how I can help.

Follow along on Instagram

This gluten-free strawberry sheet cake is filled w This gluten-free strawberry sheet cake is filled with fresh strawberries in a strawberry swirl. It's the perfect dessert for a crowd on a spring or summer day. Link to the recipe in my profile.
πŸ“πŸŽ‚πŸ“
Simply take some fresh strawberries and whirl them in the food processor until they're finely chopped. Mix some into the batter and spread the rest between layers of batter to create a pretty swirl when you cut into the cake. 
πŸŽ‚πŸ“πŸŽ‚
#glutenfreecake #strawberrycake #freshstrawberries #sheetcake #glutenfreedessert #berrydessert #strawberrydessert #glutenfreeblog #glutenfreelosangeles #strawberrydesserts #bbqdessert #memorialdaydessert
This Gluten-Free Lemon Bundt Cake is a dreamy good This Gluten-Free Lemon Bundt Cake is a dreamy good, sunny treat. Link to the recipe in my profile.
πŸ‹πŸŽ‚πŸ‹
#glutenfreebundtcake #glutenfreelemoncake #lemonbundtcake #losangeleschef #glutenfreelosangeles #glutenfreecake #lemondessert #glutenfreeblog #glutenfreedessert
This Gluten-Free Carrot Cake is fluffy, moist and This Gluten-Free Carrot Cake is fluffy, moist and packed with cinnamon spice goodness. Link to the recipe in my profile.
πŸ₯•πŸŽ‚πŸ₯•
I prefer my carrot cake with no crushed pineapple or nuts or raisins. I use a little applesauce to give it some fruity flavor but that's it. So if you're on team nut-free, raisin-free, this is the cake for you.
πŸ₯•πŸŽ‚πŸ₯•
#glutenfreecarrotcake #glutenfreecakes #glutenfreeeaster #losangeleschef #glutenfreelosangeles #glutenfreeblog #glutenfreedesserts #glutenfreebaking #glutenfreedessertrecipes #easterdesserts
Whether it's summer peach season or not you can ma Whether it's summer peach season or not you can make this gluten-free peach cobbler. The recipe includes instructions for fresh, frozen or canned peaches. Link to the recipe in my profile.
πŸ‘πŸ‘πŸ‘
#glutenfreepeachcobbler #glutenfreecobbler #peachdessert #peachcobbler #losangeleschef #glutenfreeblog #glutenfreechef #glutenfreelosangeles #summerdesserts #glutenfreedesserts
This gluten-free chocolate mug cake is ready in ju This gluten-free chocolate mug cake is ready in just 5 minutes. When you want a cake just for yourself, it's the perfect recipe. Link to the recipe in my profile.
πŸŽ‚πŸ«πŸŽ‚πŸ«
#glutenfreecakes #chocolatemugcake #glutenfreemugcake #singleservedessert #glutenfreechocolatecake #glutenfreeblog #losangeleschef #glutenfreelosangeles #dessertforone #glutenfreedesserts #fastdessert
Do you need a cake or cupcakes for a gluten-free b Do you need a cake or cupcakes for a gluten-free birthday celebration? I've got you covered with a blog post with 16 ideas for fun,  festive & yummy cakes and cupcakes.
πŸŽ‚πŸŽ‰πŸŽ‚
All are gluten free and many can be made dairy-free as well. Most use Measure for Measure flour from @kingarthurbaking.
1. GF Carrot Cake
2. GF Funfetti Cupcakes
3. GF Red Velvet Cake
4. GF Lemon Cake
5. Grain-Free Vanilla Almond Flour Cake
6. GF Vanilla Cake
7. GF Mini Cupcakes in Choc & Vanilla
8. GF Vanilla Cupcakes
9. GF Coconut Layer Cake
πŸŽ‚πŸŽ‰πŸŽ‚
Not pictured: GF Chocolate Orange Loaf Cake,
GF Chocolate Cupcakes, GF Apple Pie Cupcakes, GF Butternut Squash Cake, Gf Chocolate Mug Cake, GF Vanilla Snack Cake, and GF Carrot Cake Cupcakes.
πŸŽ‚πŸŽ‰πŸŽ‚
#glutenfreebirthdaycake #glutenfreebirthday #losangeleschef #glutenfreebaking #glutenfreecake #glutenfreecupcakes #glutenfreecarrotcake #glutenfreevanillacake #glutenfreeredvelvet #glutenfreeblog #glutenfreelemoncake
No lie, these chicken wings were baked in the toas No lie, these chicken wings were baked in the toaster oven and still came out with golden brown delicious skin. 
🌽 🌭🌽
Those mini corn dog bites are the favorite at my parties and are SUPER (pun intended) easy to make.
πŸ“πŸ—πŸ“
Link to the recipes in my profile.
🌽🌭🌽
#glutenfreesnacks #sportsnacks #glutenfreecorndogs #glutenfreerecipes #losangeleschef #glutenfreelosangeles #sportsfood #partysnacks #partyappetizers #glutenfreeparty
This gluten free red velvet cake is so moist and t This gluten free red velvet cake is so moist and tender they'll never know it's gluten free. Get the full recipe at chefjanetk.com
β™₯οΈπŸŽ‚β™₯οΈπŸŽ‚
#redvelvet #glutenfreecake #glutenfreeredvelvetcake #losangeleschef #glutenfreelosangeles #glutenfreeblog
#glutenfreebaking #glutenfreedessert #glutenfreebirthdaycake #bestglutenfreecakes #glutenfreerecipes

Copyright © 2023 Chef Janet · Support by Foodie Digital · Privacy Policy · Accessibility Policy · Web Stories