Because I am allergic to pumpkin, this gluten free sweet potato pie makes the perfect substitute. Actually, I think I enjoy this filling even better than pumpkin! I used pumpkin spices. It’s perfectly creamy!
Gluten Free Sweet Potato Pie
A gluten free sweet potato pie with pumpkin spices! It contains a creamy custard filling inside the perfect pie crust that everyone will surely enjoy.
For the Gluten Free Sweet Potato Pie:
- 2 pounds sweet potatoes* (about 4 small or 2 large)
- 1 recipe Blind Baked Gluten Free Pie Crust (or my new favorite: Flaky Pie Crust|https://glutenfreerecipebox.com/flaky-gluten-free-pie-crust-recipe/]
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 1/2 cup + 2 tablespoons heavy whipping cream (or full-fat coconut milk)
- 3 large eggs*
- 2 tablespoons full-flavored molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
For the Egg Wash:
- 1 egg yolk
- 1 tablespoon heavy cream
For the Whipped Cream Topping:
- 1/2 recipe Perfect Homemade Whipped Cream (optional)
- Preheat the oven to 400ºF.
- Rinse the sweet potatoes thoroughly under running cold water. Poke several holes in the potatoes using a knife. Place them on a parchment or silicone-lined baking sheet. (If you have any large potatoes, cut them down to the same size as your other whole potatoes. You want them to all be uniform in size.) Bake on the center shelf for 1 hour.
- While the potatoes bake, prepare the blind baked pie crust as instructed. (Start the crust immediately, as the crust will refrigerate for 30 minutes once placed in the pie dish.)
- Once the potatoes are done, set aside to cool. When you can comfortably handle them, remove the skin and mash the meat; set aside.
- Place the melted butter, brown sugar, cream, eggs, molasses, vanilla, cinnamon, nutmeg, and ginger in the bowl of your mixer. Beat on medium speed until thoroughly combined.
- Add sweet potatoes and mix on medium-low speed just until distributed.
- Once the sweet potatoes are done baking, lower the oven to 350ºF. (You previously preheated it to 400ºF for the pie crust.)
- Pour the sweet potato mixture into the blind-baked pie shell and bake on the center shelf for 30 minutes.
- Whisk together the egg yolk and cream to make the egg wash. Brush it on the crust edges after it completes the first 30 minutes of baking. Continue to bake for 15 - 30 minutes or until the filling is set. (If the center is dark and still jiggling when the dish is shaken, it is not yet done baking.) Cover the crusts' edges with foil or a silicone pie crust shield once it reaches your desired color.
- Remove from the oven and place on a wire rack, preferably on top the stove or other warm environments. (Just like cheesecake, custard fillings do best if they cool slowly otherwise, they tend to crack in the center.) Allow to cool to room temperature prior to covering with plastic wrap and refrigerating, about 3 hours. (I've left mine out overnight to cool, covered with a tea towel. Then refrigerated in the morning. My thermostat was set to 67ºF and it was winter time.)
- Slice and serve topped with sweetened whipped cream if desired.
- If you find only two different type of yams at your grocery store, purchase the one that that has red colored skin. Those are the ones that have a deep orange color inside.
If you tolerate bourbon, add up to 1/4 cup of bourbon when you add the cream for a bourbon-flavored sweet potato pie. It may take a little longer to bake, but the alcohol bakes off quickly.
*I suggest using the following egg replacement recipe:
Use 1 tablespoon fat such as butter, bacon grease, etc. + 2 tablespoons liquid from a can of cannellini beans to replace 1 large egg. It works for even large amounts of eggs.
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