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This paleo Crustless Sweet Potato Pie is impossibly easy to make—the crust forms in the oven! This custard-like pie is made with simple ingredients for a delicious and dairy-free holiday dessert.
Crustless Gluten-Free Pie
Sometimes, especially with paleo and vegan baking, the process of making desserts can be long and tricky. With this pie, you can skip the entire process of making pie dough from scratch.
This is an impossible pie recipe. No, not impossible to make—actually, it is impossibly easy to make! An Impossible Pie is the name for this type of dessert. With some oven magic, the “crust” forms during baking!
The consistency is similar to custard. It’s not overly sweet, it’s creamy and rich, and you may be tempted to eat more than one serving!
Ingredients You’ll Need
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Non-dairy milk – you can use any variety you like. I use almond milk.
- Large eggs – At room temperature to help them incorporate.
- Unsalted butter – Plant based butter also works. If you’re unable to find an unsalted variety, omit the salt in this recipe.
- Maple syrup – You could also use agave or honey, but you’ll want to warm them to thin the consistency.
- Sweet potato puree – You can make your own puree or buy it. I recommend using canned puree if possible.
NOTE: I’ve made this recipe using peeled, cooked sweet potatoes, but the weight of baked or boiled sweet potatoes is a bit heavy. See the recipe notes below for more information.
- Gluten-free flour – You’ll need both coconut and tapioca flour.
- Unsweetened shredded coconut – Or unsweetened coconut flakes.
- Baking essentials – Cinnamon and ground nutmeg, vanilla, and baking powder.
- Optional toppings – Chopped nuts and/or whipped coconut cream. Feel free to mix in the nuts, or put them on the top!
Tips and Tricks
- Baking times vary depending on your oven and the type of milk you use. Keep watch after 45 minutes.
- Sweet potatoes– Pureed sweet potato (canned) is the best option but you can use fresh sweet potato. That being said, baking times will vary and the texture will be a little more dense. The taste is still spot on!
- Color of pie will vary. The color depends on the oven temp and what grade of maple syrup you use. I’ve made it several times, and the color on top was a little different each time, but the middle was always the same; beautiful orange.
- Mixing wet batter with a blender works best, creating a fluffy custard-like texture. You can mix by hand, but the pie will not rise as much.
- Make ahead and storing– If you are not serving this right away, place the crustless sweet potato pie in the refrigerator to set more. It will still be custard-like in the middle. Place in oven to warm again before serving. The pie will not have as much height after cooling and being refrigerated, but the flavor is still the same.
How to make Crustless sweet potato pie
Want to know how impossibly easy this dessert is to make? Check out the recipe video!
- Combine the wet ingredients. You can use a blender or a hand mixer for this step. You’ll want to incorporate the milk, butter, eggs, and syrup before mixing in the puree.
If you’re using a blender, transfer the mixture to a large mixing bowl. - Combine dry ingredients. In another small bowl, sift together the coconut flour and tapioca flour. Whisk in the spices, salt, baking powder.
- Add dry ingredients to the large bowl of wet ingredients. Using a wooden spoon, gently incorporate the dry ingredients into the wet. THEN, stir in the coconut flakes.
- Pour batter into greased pie pan.
- Bake, cool, garnish, and serve! Bake for 40 minutes, insert a toothpick into the middle of the sweet potato pie to check for doneness. If it doesn’t come out clean, then rotate the pie pan, cover it with foil, and bake for an additional 15 to 20 minutes.
More of Our Favorite
Gluten-Free Pie Recipes
Easy Crustless Sweet Potato Pie (Paleo)
- Total Time: 1 hour 10 minutes
- Yield: 6 -8 1x
- Diet: Gluten Free
Description
This crustless sweet potato pie is impossibly easy to make- the crust forms in the oven! Make the recipe with simple ingredients for a delicious paleo dessert.
Ingredients
Units
Scale
- 15 ounce can pureed sweet potato or 2 cups peeled and cooked mashed sweet potato
- 8 ounces non dairy milk (slightly warmed to mix with melted butter)
- 4 large eggs (at room temp)
- 3 ounces of melted unsalted butter (see notes for substitutes)
- 1 teaspoon vanilla extract
- ⅔ cup maple syrup
- 3 Tablespoons coconut flour
- ½ heaping cup of tapioca flour
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ cup unsweetened shredded coconut or flakes
- optional chopped maple nuts and coconut whip topping
Instructions
- Preheat oven to 350 F. Line a pie pan or cake tin with parchment paper. Set aside.
- Using a hand mixer or blender, combine your milk, eggs, maple syrup, vanilla, and butter. Add the sweet potato mash/puree and mix again until smooth. May also mix by hand if using canned sweet potato puree.
- If using a blender, transfer batter into a bowl. Note – I’ve made this with peeled cooked sweet potatoes, and the weight of baked or boiled sweet potatoes is a bit heavy.
- In another small bowl, sift together the coconut flour and tapioca flour. Whisk in the spices, salt, baking powder.
- Gently add the dry batter with the wet batter. Mix until smooth.
- Fold in about ½ cup or more of your coconut flakes.
- Pour into the prepared pie or cake pan and sprinkle a handful of pecans on top (optional).
- Bake for 40 minutes. After 40 minutes, check for doneness with toothpick. If the middle doesn’t come out clean with toothpick, then rotate the pie pan, cover with foil, and bake for an additional 15 – 20 minutes. The edges will be crispy brown. (See notes for more baking times)
- Remove from oven and let cool for 15 minutes before serving. The inside of the pie will have more a pumpkin pie/custard like texture once cooled.
- Slice and top with coconut whip, if desired, before serving. See notes for making ahead.
Notes
- Baking times vary depending on your oven and the type of milk you use. Keep watch after 45 minutes.
- Make ahead and storing – If you are not serving this right away, place pie in the refrigerator to set more. It will still be custard like in the middle. Place in oven to warm again before serving. The pie will not have as much height after cooling and being refrigerated, but flavor is still the same.
- Non dairy or vegan butter may be substituted.
- Prep Time: 10 min
- Cook Time: 60 min
- Category: dessert/pie
- Method: oven
- Cuisine: american
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 21.6 g
- Sodium: 160 mg
- Fat: 18.4 g
- Saturated Fat: 13.1 g
- Carbohydrates: 39.1 g
- Fiber: 5 g
- Protein: 5.9 g
- Cholesterol: 108.3 mg
Wondering if I can make this using regular all purpose flour? I’m not needing gluten free, but would love to try this! How much regular flour would I need instead?
Hi Ina! A few readers have had success replacing both the coconut flour and tapioca flour with a gluten-free 1:1 blend, so all-purpose flour should work similarly. If you check the comments below, you’ll see one reader used a gluten-free 1:1 substitute but needed to bake it a little longer. I’d start with about ½ cup of gluten-free or regular flour in place of the coconut + tapioca. Let me know if that helps! And keep me posted!!
So So DELICIOUS!!
Hello Lindsay, Instructions are a bit confusing. You say grease the pie pan (#4 in the preamble to jumped-to recipe) but then in the recipe you say use parchment paper. I used parchment paper and I am hoping for the best. It’s in the oven now.
By the way, I was able to find pureed sweet potato only in the baby food section of our grocery store.
Hi Dianne! Sorry about that. I would go for parchment paper just in case! Thanks for calling it to my attention!
One more question- are the macros you listed based on 6 servings of 8? Because I normally do my own measurements as I make recipes but forgot to measure as I was making it. It’s delicious by the way! I’ll be recreating this for Thanksgiving Thank you!!
Should be 7-8 servings. Hope that helps!
Hi! Is the 3oz of melted butter by weight?
Correct! 🙂
This is a highlight of Thanksgiving for me. I’ve been making it for what feels like several years now, often repeating it for Christmas after loving it on Thanksgiving. The coconut flakes sound strange but the texture is lovely. And the crustless part… this makes crusts feel so unnecessary and so less delicious then the crusty edge that forms on this pie.
I so agree about the coconut! Thank you for sharing your positive feedback Connie! Makes me so happy! <3
Would omitting the coconut flakes make any structural difference?
It acts as a binder but you could use something different !
I made this tonight and loved it! I used a combo of coconut milk and almond milk. It’s amazing both warm and cold! Thank you for your beautiful recipe!
Wonderful! I’m so glad! Thanks for feedback Brenda. Happy New Year!
This is absolutely delicious. We had this last night and my family enjoyed it. Thank you so much for sharing. Can’t wait to prepare this again.
Oh I am so glad. Thanks for feedback!
I’m not a huge baker or let alone comfortable in the kitchen lol but this recipe seems so doable and delicious!! i’m just wondering though can I sub the tapioca flour with another flour (ie. rice or chickpea flour). and can i sub maple syrup with honey?
It is very doable! I would try this would oat flour or another GF all purpose flour. Do you have that? And honey should work too, but make sure it’s not too thick, like raw honey. DOes that make sense? Baking times might vary due to the substitutes.
thanks for your reply! will the measurements be 1:1 for oat flour or another GF?
I would take out the coconut flour and just use 1/2-2/3 GF flour. Baking times would vary. The less flour you use, the more “custard” like texture. Hope that helps!
I have family with coconut allergies so I substituted Bob’s Red Mill 1to1 flour for all flour in the recipe. I also used Lactaid whole milk instead of the non-dairy. For the cooking time I started with 40min. Wasn’t done so I cooked for an additional 20min. Still seemed not quite there so added another 10min. Total of an Hour and 10min. The pie turned out wonderful! It had the consistency of a pumpkin pie and the taste was amazing. I will be making this again.
Thanks for the feedback Peggy! So glad you loved it!
Looks sooo good!
Thanks!
Hi! I have this recipe pinned on Pinterest because I make it every year from thanksgiving. It’s amazing! I noticed that you updated the pictures with it and I was wondering if you changed the recipe too?
Thanks
Hi Sydney! No worries, it’s the same recipe! I just added pecans on top. 🙂 OH and a few other substitutes that readers requested. Let me know if you have any more questions.
I find this recipe amazing, I will cook this for my family this weekend. Thank you for sharing it
You’re welcome! I hope you and your family enjoy this!
This is such an amazing dessert!! Everyone was impressed!
Wonderful! Thanks for feedback Toni.
This will be perfect on my holiday dessert table!
Thanks, Ashley! I hope everyone loves it!
Thank you so much for making my favorite pie healthier!! This is incredible!
You’re welcome, Lauren! So glad you liked the healthy upgrade!
Are you supposed to cover the entire pie with foil, or just the edges?
Yes, the entire pie. You could try just the edges too. I haven’t tried it yet, but makes sense. The middle cooks slower.
Souffle? Yes. Pie? No. As a dessert, it’s a great socket wrench.
Since it’s already absent anything like a dessert, like sweetness, maybe it should be remade as a savory sweet potato entree.
i’m so sorry you didn’t like it as a dessert. Did you add the maple syrup?
Took this pie to Thanksgiving dinner with friends today, Nov 22, 2018. Wish I could have recorded the comments and the delighted sounds being made around the table. Every person raved about the pie, and the host said that it was the best pumpkin pie he ever ate. And yes, I did substitute pumpkin for sweet potato. I made the recipe almost exactly as offered, only reducing the maple syrup to about 1/2 cup. I used almond milk. And I followed the link at the end of this recipe to the coconut whip, and made that as well, with just a bit of maple syrup and vanilla. I used a 2-part springform cake pan and lined it with parchment paper. This pie was a smashing success, so thank you very, very much!
Oh that makes me so happy Maggy! We love it too. It’s like a custard pie. right? Happy holidays friend!
Do you think I could omit the coconut flake
This sounds amazing!! Giving it a try this week. Can I sub the butter with Ghee?
Totally! Ghee works great too
Planted sweet potatoes in the garden for the first time. Searched for a healthy recipe for sweet potato pie and came across this one. Was amazed at how good this turned out! Better than pumpkin pie in my books. Making this for Thanksgiving!
Oh thank you so so much Pam! That means a lot and I appreciate you taking the time to stop and comment.
What can I replace the Tapioca powder with?
What other flour do you have? corn starch? GF flour?
I don’t have tapioca flour…can I sub coconut flour for that altogether? How will it change if I do? Thx 🙂
Do you have corn starch or any other flour thickener? I think adding all coconut flour would dry it out
I have made this pie many times, however, I make it with pumpkin instead of sweet potato. Just as good and it is our favorite paleo pumpkin pie. As the name of the recipe suggests, it is very easy to make too. I have tried various brands of organic canned pumpkin but find our favorite is Libbey’s for the consistency.
Yes, I actually will be posting another version with chocolate and pumpkin soon! YAY! glad you love it too Jan.
Could I use cassava flour instead of tapioca?
Possibly! But i’m not sure the texture will be the same. Worth a shot! taste will still be delish!
Thank you for a delicious recipe. I followed your directions exactly, including the cooking times and the cake was perfect.
I ended up using canned sweet potatoes. I drained the liquid and then mashed them. I choose to use coconut milk (canned) and walnuts.
The ingredients perfectly complimented each other, it was light in texture with the perfect little crunch of the nuts and coconut flakes. The cake seemed similar to a souffle.
My husband had it for dessert, and then decided it could be his breakfast too!
I need to take a look at your other recipes ASAP!
Very delicious. Loved it. Took slightly longer on under and over heat plus fan. 1hr20ish on 190 Celsius. It is however due to the btter not paleo. Very close tho xxx
Thank you for the feedback! May I ask if you live at sea level or altitude? I will be sure to make notes.
The texture of this pie.. is out of this world!!
Could I use palm shortening for the butter?
Which kind? The one from Nutiva?
I made this AWESOME pie for my family, who are all doing the Plant Paradox diet (no grain, no sugar). I replaced the maple syrup with a cup of Swerve (erythritol) and crossed my fingers. It was delicious and a HUGE hit!!! And beautiful too. I can’t send a photo because there’s none left 🙂
Oh wonderful! So glad rachel. Thanks for coming back and letting me know. Have a wonderful weekend withe leftovers. haha, besides pie!
Being from the South, I’ll take sweet potato pie over pumpkin pie any day….and “easy” makes it even better! Can’t wait to try this one! Questions: Did you use full-fat coconut milk or cream? I typically make my own almond milk to avoid all the fillers but canned coconut milk would be much more convenient. Also, whadd’ya think about adding a little orange zest and orange juice (tbsp)? I would love to serve this warm with some paleo pecan ice cream! 🙂
You can totally use canned coconut milk. I think the light would be best. KEep me posted!
I love sweet potato pie so I can’t wait to try this! But I’ve never worked with sweet potatoes before. How do you cook a sweet potato for this recipe?
do you steam or bake them? You do the same, peel skin, and puree. You can aslo use canned sweet potato puree. Or even pumpkin.
Hi there
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Les
Hi what size pie pan or can pan did you use?
I just used a regular pie pan! 🙂 Turned out great!
Lovely pie :).. you were always amazing in blogging, love to watch your blogs 🙂
Can’t wait for Christmas to come over so I can make this! LOVE the addition of coconut!
I made this a few weeks ago and it was delicious. It has an amazing custardy texture and flavour making it hard not to destroy the whole lot in one sitting.
The only issue I had (aside from the fact it took way longer to cook than suggested) was that during and post cooking, the pie lost a LOT of height. The finished article was very flat and sorry looking – nowhere near the height of the majestic looking one shown on your blog. It ended up probably around a third of the height of when I first put it into the oven. Any ideas on why this might be?
Anyway, keep up the good work. I’m a big fan of your blog and the many delicious recipes on it.
Hey Matt! Thanks for letting me know. Can you tell me if you used a different flour? What type of oven do you have? How long did it take to cook? Sorry for the inconvenience. I’ll be sure to note these in the recipe!
Hi. Thanks for the reply. I’m making this again today as it’s so good.
I used all the ingredients outlined in the recipe. I guess I didn’t realise it would sink a bit during the cooling process.
Not a problem though as the taste is unaffected. Thanks again for your great recipes!
Oh wonderful! I do think it depends on the oven and maybe convection works better. But taste is most important. Agreed!
Also, did you use coconut milk or cream?
Lindsay, I made this for Thanksgiving weekend and it was SO good! The only sub I made is that I used a little bit of coconut oil instead of butter (I can’t do any dairy) and it turned out delicious! That crust is amazing : ) Thanks for sharing this recipe! Now let’s see if this pie lasts through the weekend (probably not).
oh that’s wonderful Judy! So glad. Yes, we love that pie. It’s like heaven and so easy! haha.
I made this for Thanksgiving dinner but it looked so amazing that I ate two pieces for breakfast! I used pumpkin puree and did not put anything on the top and it is something to definitely be thankful for! Great recipe!
Awesome! so glad. Totally acceptable for breakfast, agree! love the pumpkin puree idea too.
Lindzy, this recipe looks insane. I can’t wait to try it at some point this Holiday season 🙂
you’ll be hooked! i’ve made it 3x. GASP!
thank you so much for this!! this will be my pie for thanksgiving this year (with pumpkin). i’m so happy that it makes it’s own crust-hooray! can’t wait 😀
wonderful! Keep me posted Emily.
Can I sub almond flour for the coconut flour? Or any other suggestions? Making this tomorrow and don’t have coconut flour. I do have shreds though that I could blend up.
hmmm.. it might not form a crust. But i’m not sure. Could work! Haha. What flours do you have?
I have a gluten free blends, the tapioca, potato starch, and rice flours and sorghum
any of those would work. THey are more starch like coconut flour. I would use tapioca or GF blend. Keep me posted
Hi! This looks soooo good.
Did you try it with almond flour? I’m Keto and trying to find a substitute for the tapioca starch… I have psyllium husk powder, and konjac powder, maybe one of these?
Thanks!
Hmmm I haven’t tried it with those. But I would try Konjac powder or maybe whey protein powder or egg white powder. you need something that has a starch texture. I think Psyllium would be make really jelly like, ya know? It does when I good with it. Keep me posted!
oh my goodness, this was absolutely delicious – and so easy to make too! 😀 i was a bit dubious about the coconut, but once i tasted it…the combination makes so much sense. i loved it!!!
oh yay! so glad!
Hi! I am excited to try this. I have a silly question…..I typically don’t bake so when you say Vanilla, are you referring to Vanilla extract?
Thanks!
never a silly question. Yes, vanilla extract. Let me know if you try it Ana!
Looks sooo good! Would almond flour work as a substitute for the tapioca flour?
almond flour has more fat,so i don’t think it would work as well but you could totally try! Just might be different baking time and not as crusty at bottom. More like a souffle. Does that make sense?
I am doing the AIP diet and desperately want to try this. Do you think it would work to sub eggs with gelatin eggs and butter with red palm oil?
That’s a good question. I am not sure. I think you could try! You might not get a good crust but i am sure it would still be tasty. Maybe try letting it sit in fridge longer too. Keep me posted!
I could eat your pies and cakes anytime for breakfast; just saying. <3
oh you just made my day! <3
Could you use regular flour instead of tapioca flour? Looks amazingggggg!!!
I think so! I haven’t tried it with regular flour since I am gluten free. I would go for it and just watch baking times. Keep me posted!
I am amazed at how you can come up with incredible recipe after incredible recipe.
Haha thanks! It’s my passion! <3
Would you believe I’ve never had sweet potato pie? Yup, although I would love a slice or three of this.
I say you need this whole pie STAT!
Glad to hear this deliciousness is so easy to make. Can’t wait to try it.
Let me know when you do Mariana!
Impossibly easy!? I need to try this as it looks impossibly delicious 😉
This looks so good. I want to put my face in it 🙂
I’ll allow that. Extra whip cream too!
OMG!!!!!!!!!!!!!!!!!!! That looks so friggin amazing!!!!!!!!!!!!!!
You could make it! SO EASY! haha promise
Wow… I have no words. just drool.
girl, you are gonna love this!
I don’t think I need to tell you I’m going to HAVE to make this one. Holy mother of yum.
P.S. Cotter time crunch. That was incredibly corny. I LOL’d. MWAH!
I feel like I am getting cornier by the minute! send wine! or help me eat this pie. heck, let’s add bourbon
Now you’re talking!!!
You AMAZE me Lindsay!!! I LOVE sweet potato pie and you’ve friggin’ nailed it while making it paleo too! Much Love <3
haha yea! paleo high fives friend.
Totally on board with a crust that makes itself! I totally feel your crust woes – whether it’s bars or a pie I’m always tortured by the crust. This will have to go on our Thanksgiving menu this year – love it!
girl, i knew you could relate. I don’t even care about crust anyway. haha, it’s all about the filling!
omg YES PLEASE!!
I save you some! <3
This looks amazing! I have an easy one recipe coming too. I need to try yours!
well now i super stoked for your recipe!
I am so NOT a baker, which means that if I’m going to tackle a pie recipe it better have “EASY” in the title. This sounds so delicious…I’d like a slice for breakfast this morning!
yes! or just buy a premade pie crust. LOL! but i think the filling is the best part, so who needs crust? meh
YUM, perfect recipe for my Thanksgiving family dinner I’m hosting this year, thanks!!
let me know how it turns out Jeanie!
ANything that does the work for me is A OK IN MY BOOK. And yum to boot!
exactly. done and done. ;P