Wednesday, November 23, 2011

Dairy and Gluten Free Crustless Sweet Potato Pecan Pie

This is the perfect marriage between silky sweet potato pie and the sweet and crunchy pecans found in a pecan pie. I hate having to choose between the two holiday staples so I love this combination.   Because honestly, what would Thanksgiving dinner be without pumpkin pie and pecan pie?  Well considering that I am allergic to pumpkin it is sweet potato pie instead at our home.  If you prefer pumpkin instead simply substitute a 15 oz can of pumpkin puree for the sweet potatoes. 

Since finding out that I need to eat dairy and gluten free more adjustments have occurred around here.  Luckily for me, I don't really care for the crust of the pie.  Never have and likely never will.  So this "pie" is a more like a baked pudding of sorts just done in a pie pan for that traditional shape.  However, if you like please feel free to use a crust when making this delicious pie.  Here are two dairy and gluten free pie crusts to try - Rice Flour Pie Crust and Pie or Tart Crust.  I love to serve this pie with whipped cream.  The whipped cream is based on the Honey Whipped Cream from Gluten Free Easily.

Sweet Potato Pecan Pie or Pudding

Sweet Potato Filling
1 lb cooked sweet potato flesh
1 stick vegan butter alternative
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup unsweetened almond milk
2 large eggs
1/2 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract

Preheat the oven to 350 degrees F.
Lightly spray a deep pie pan with oil.
In the bowl of your stand mixer, combine all of the filling ingredients.
You may also use an electric hand mixer.
Mix until the filling is very smooth.
Pour into your prepared pie pan.
Spread into a smooth even layer.

Pecan Topping
2 tbs vegan butter alternative
1/4 cup firmly packed brown sugar
1 1/2 cups pecan pieces

Melt the "butter" with the brown sugar.
Add the pecans and stir well.
Top the sweet potato filling with the pecans in an even layer.
Bake for 50 to 70 minutes or until the filling is set.
Once the pie is done, allow to cool to room temperature and then refrigerate.

Whipped Cream
2 cans full fat coconut milk
3 tbs honey (or more if you prefer a sweeter whipped cream)

Place 2 cans of full fat coconut milk in the refrigerator at least 24 hours before you want to make the whipped cream. 
A few hours before making the whipped cream place a metal mixing bowl and beaters from electric mixer or whisk into the freezer.
The whipped cream works best if everything is ice cold!
Spoon the top thick portion of the coconut milk into your bowl.
Try not to spoon out any of the bottom watery portion.
Whip or beat the coconut cream until it resembles whipped cream.
Add the honey and beat again until it reaches the soft peak stage.
Keep the whipped cream chilled until ready to use.


  1. This sounds amazing! I can't wait to try your recipe for whipped cream! I love the crust so I would probably keep it for mine.

  2. MMMMMMMMMMM,...What a stunning looking dessert.
    Could you use less sugar though??

    Happy thanksgiving to you & your family!! :)

  3. Emily - The whipped cream is amazing!! Enjoy :)
    Sophie - I think that you could use less sugar if you would like. If I were going to do that I might consider using some Stevia drops possibly. Let me know if you try it and how it turns out with the changes :)

  4. This looks delicious! I am actually a huge fan of crustless pies. The filling is my favorite part. We made the coconut cream this year and loved it too!

  5. I absolutely love the coconut whipped cream! The pie was great too.


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