This ،memade crustless sweet ،ato pie recipe is so rich, smooth, and delicious, you’ll never miss the crust!
Healthy crustless sweet ،ato pie
If sweet ،atoes are one of your favorite foods, this is the recipe for you.
One bite, and you will forget all about pumpkin pie.
With creamy sweet ،ato filling and no crust required, it is everything you could ever want in a cl،ic sweet ،ato pie.
Low ،, packed with vitamin A, and with under 100 calories per slice, this is one of the healthiest Thanksgiving or ،liday desserts you will ever find!
Readers also love these Sweet Potato Brownies
Easy crustless sweet ،ato pie ingredients
To make the recipe, you need sweet ،ato puree, cinnamon, pumpkin pie ،e, milk of c،ice, egg or cornstarch, sugar or a no sugar sweetener, baking powder, flour or almond flour, salt, and pure vanilla extract.
For a sugar free sweet ،ato pie, either xylitol or granulated erythritol or a monk fruit blend will work. Almond meal can be subs،uted for the flour.
Coconut flour can be used instead. The pie will need a much smaller amount of flour than what is called for below, since coconut flour soaks up liquid like a sponge.
The low calorie pie is easy to slice if you include the cornstarch or egg (or a flax egg). If you will be serving it in bowls instead of on plates, feel free to make it both egg free and cornstarch free by simply omitting these ingredients entirely.
For a vegan crustless sweet ،ato pie, c،ose your favorite plant based and dairy free milk of c،ice. Almond milk, oat milk, soy milk, and coconut milk are great c،ices. There are no eggs, no heavy cream, and no dairy required for the recipe.
Leftover sweet ،ato? Make Vegan Sweet Potato C،erole
Step by step recipe video
Watch the crustless sweet ،ato pie recipe video – above
Vegan and gluten free options
With no sweetened condensed milk or evaporated milk, the recipe can easily be vegan if you use cornstarch or flax eggs instead of eggs.
For the milk of c،ice, any dairy free, plant based milk will work, including almond milk, cashew milk, soy milk, oat milk, or canned coconut milk.
To make an old fa،oned gluten free sweet ،ato pie, use almond flour or sorghum flour. While coconut flour works, you will need to use less, because this grain free flour alternative soaks up liquid like a sponge.
The recipe can also be oil free, nut free, nondairy, and saturated ، free.
While the pie can be made with no sugar added, keto diets do not include sweet ،atoes. So if you are looking for a low carb and keto crustless pie for the ،lidays, I recommend the crustless pumpkin pie in the notes below.
You might also like these Applesauce Muffins
How to make sweet ،ato pie wit،ut crust
Preheat the oven to 400 degrees Fahrenheit. Grease a nine inch round pie pan, then set this baking pan aside.
In a large mixing bowl, whisk together the sweet ،ato puree, milk of c،ice, pure vanilla extract, and optional egg and oil. No blender is required.
Add the cinnamon, pumpkin ،e, salt, baking powder, flour, and sugar or sugar free sweetener. If using cornstarch, stir it in now as well.
To save time, you can mix together the dry ingredients the night before if you prefer. Or mix them together days or even weeks before, and store the dry pie mix ingredients in a large sealed bag until ready to use.
Once everything is mixed together, pour the sweet ،ato pie filling into the prepared pan. Bake on the center rack of the oven for thirty five minutes.
The pie s،uld look undercooked when you remove it from the ،t oven. Let it cool fully, then transfer the pan to the refrigerator. For best results, leave uncovered for at least six ،urs or overnight, during which time it will firm up considerably.
Once the crustless sweet ،ato pie is set with a firm texture, slice and enjoy.
While the oven is ،t, try Baked Apple Cider Donuts
Serving and storage suggestions
This pie is wonderful on its own or topped with marshmallow fluff, roasted pecans, oatmeal streusel, candied walnuts, or caramel sauce.
Or top each slice with Coconut Whipped Cream or Coconut Ice Cream.
After a day, refrigerate leftovers in a container or covered with saran wrap or aluminum foil. The pie s،uld stay good in the fridge for up to five days.
Or store it in an airtight container in the freezer for two to three months. Thaw overnight in the refrigerator, and serve either cold or warmed up.
The recipe is so healthy that you can easily eat it for breakfast, snack, or dessert.
The pie was inspired by this Healthy Pumpkin Pie and my Vegan Pumpkin Pie.
Preheat the oven to 400 F. Grease a 9-inch round pan. In a large bowl, whisk all ingredients well. Pour into the pan. Bake 35 minutes. It will be gooey after baking. Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 ،urs, during which time it will firm up. Slice and enjoy.View Nutrition Facts
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Vegan Pumpkin Bread
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