Vegan, Gluten Free Sweet Potato Pie

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When creating recipes for my own elimination diet I was worried that I’d never be able to figure out a real dessert that could be eaten during any phase. I was wrong, this vegan, gluten free sweet potato pie satisfies every sweet craving with the creamy texture of a perfect slice of pie. Never let anyone tell you that you can’t indulge under so many restrictions.

In order to make the pie crust you’ll need to have finely ground oat flour. I attempted to make my own but I could never get it quite fine enough using just a food processor. I finally opted to buy some and it really made all the difference. If you choose to make your own just know that the crust might not hold its shape as well when you remove it from the pan. 

I did make my own sweet potato puree by simply boiling the peeled sweet potato cut into chunks and then using a stand mixer to make the puree. If you have canned or store bought puree that works just as well. Additionally, you can even exchange the sweet potato puree for pumpkin puree and make this recipe a pumpkin pie instead! Everything else remains the same.

I served this vegan, gluten free sweeet potato pie to a few vegan friends of mine and they were so excited about it! I was also excited to serve it with this sweetened coconut whipped cream, a totally vegan alternative to whipped cream that has more to offer than just the coconut flavor.

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Ingredients

For the Pie

• 2 cups sweet potato puree
• ¾ cup coconut cream
• 1 cup brown sugar
• ¼ cup arrowroot powder
• 1 tsp vanilla extract
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger

For the Crust

• 1 ¼ cups gluten free oat flour (fine grain)
• 2 tbsp avocado or liquid coconut oil
• 4 tbsp cool water
• ¼ tsp salt

Instructions

For the Crust

1. grease a 9 inch pie tin with coconut oil
2. mix all ingredients in a medium bowl until incorporated
3. press dough evenly into pie tin and up sides

For the Pie

1. Preheat oven to 350 degrees F
2. mix all ingredients with a hand mixer or standing mixer until smooth
3. pour batter into crust
4. bake for 55-60 minutes, until center barely jiggles
5. cool for at least 2 hours at room temperature before serving
6. may chill up to overnight before serving with sweetened coconut whipped cream

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