Have you ever made a pumpkin pie in a deep dish pie pan? That one can of pumpkin puree is not enough, but 2 is too much! That’s how this gluten-free sweet potato pumpkin pie was born. The filling is already dairy-free and the crust can be made dairy-free too with an easy substitution.
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.
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 Sweet Potato Pumpkin Pie
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 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 and silicone pie crust shields you can buy, or you can make on out of tin foil. Leave the pie crust shield on for the first 45 minutes of baking time.
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.
Fold the foil in quarters.
Cut out the center and trim the square corners to create a 2″ wide ring.
Carefully unfold the ring and place on the crust edge.
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.