I make this amazing sweet potato pie with graham cracker crust in lieu of pumpkin pie. Once I developed food allergies I also developed intolerances. Unfortunately, I have an intolerance to pumpkins. My allergy-free sweet potato pie recipe is just as delicious as traditional pumpkin pie. With a creamy, smooth filling and sweet graham cracker crust, this pie is perfect for the holiday season. Top it with a dollop of my Dairy-Free Whipped Cream for a spectacular holiday dessert.
INGREDIENTS
Allergy-Free Graham Cracker Pie Crust - ready-made pie crust
Sweet potatoes - peeled, cut, cooked, and mashed.
Condensed Milk - use 1/2 can OR try my Dairy-Free Condensed Milk Recipe.
Dairy-free butter - for the pie crust.
Spices - cinnamon, nutmeg, vanilla extract
Eggs
Brown Sugar
RECIPE DIRECTIONS
1. Preheat your oven to 350 degrees Fahrenheit. Bake your ready-made pie crust for approximately 5-8 minutes. Set it aside.
2. While the pie crust is heating, peel and cut your sweet potatoes. Place them in a large pot and boil for approximately 10 minutes or until soft. Cool for 5-10 minutes.
3. In a large bowl mash the cooked sweet potatoes with a wire potato masher, until they are relatively smooth.
4. Using a stand mixer or small hand mixer, mix the mashed sweet potatoes with the remaining ingredients. Mix until smooth.
5. Using a pastry brush, brush the pre-baked pie crust with 1 tsp. melted, dairy-free butter or 1 egg white.
6. Pour the sweet potato filling into the pre-baked pie crust.
7. Bake at 350 degrees Fahrenheit for 60-70 minutes, or until a knife inserted into the center of the pie comes out clean.
8. Cool completely on a wire rack. The pie will set as it cools.
Serve immediately or refrigerate until ready to serve.
RECIPE TIPS
To keep your crust from getting soggy, bake it and cool completely before filling.
To prevent your crust from falling apart brush your pie crust with 1 tsp. melted butter or 1 egg white before filling.
Cool the sweet potatoes completely before mixing with the other ingredients.
Prepare your pie in advance. Bake your pie up to 4 days ahead, cover it tightly with plastic wrap, and store it in the refrigerator.
Try my recipe for Gluten-Free, Dairy-Free, Amazing, Faux Pumpkin Cake. It's similar to this sweet potato pie recipe, but with a twist.
Sweet Potato Pie with Graham Cracker Crust
Equipment
- Stand or handheld mixer
- 9-inch pie pan
- Y-peeler
- Large knife
- Cutting board
- Large pot with lid
- Wire potato masher
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Spatula
- Pastry brush
Ingredients
- 3 medium Sweet potatoes peeled, cut, cooked and mashed
- 3/4 cup Dairy-free condensed milk See my recipe in the notes below
- 1 tsp. Vanilla extract
- 2 large Eggs
- 1/2 cup Dark brown sugar
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 Tbsp Dairy-free butter or 1 egg white For the pie crust before filling
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Bake your ready-made pie crust for approximately 5-8 minutes. Set it aside.
- While the pie crust is heating, peel and cut your sweet potatoes. Place them in a large pot, cover, and boil for approximately 15 minutes or until soft. Cool for 5-10 minutes.
- In a large bowl mash the cooked sweet potatoes with a wire potato masher until they are relatively smooth.
- Using a stand mixer or small hand mixer, mix the mashed sweet potatoes with the remaining ingredients. Mix until smooth.
- Using a pastry brush, brush the pre-baked pie crust with 1 Tbsp. melted, dairy-free butter or 1 egg white.
- Pour the sweet potato filling into the pre-baked pie crust.
- Bake at 350 degrees Fahrenheit for 60-70 minutes, or until a knife inserted into the center of the pie comes out clean.
- Cool completely on a wire rack. The pie will set as it cools.
- Serve immediately or refrigerate until ready to serve.
Notes
DID YOU MAKE THIS PIE? Please give it a star rating below in the comments! I love to hear your feedback.
Blessings, Laura xo
