Gluten-Free Sweet Potato Pecan Pie
This rich and creamy sweet potato pie combines the natural sweetness of mashed sweet potatoes with warm gingerbread spices and bright orange zest. The custard-like filling is topped with crunchy pecan halves glazed in a butter-maple syrup mixture, creating a perfect balance of textures. Ideal for Thanksgiving, fall gatherings, or any time you crave a comforting dessert that's both familiar and special. The orange juice and zest add a subtle citrus note that brightens the earthy sweet potato flavor.
Ingredients
- 1 pie crustgraham cracker crust1:1gluten-free
adds nutty flavor
- 2 cups sweet potatoes, mashed
- 6 tbsp butter, softened
- ½ cup heavy cream
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ tsp gingerbread spicepumpkin pie spice1:1none
similar warm spices
- 1 tsp orange zest, finely grated
- 2 tbsp orange juice
- ¼ cup maple syrup
- 1 cup pecan halves
Instructions
- 1
Preheat oven and grease pie dish with butter
- 2
Place pie crust in dish and line with parchment paper
- 3
Add baking beads or weights on top and bake
- 4
Set baked pie crust aside
- 5
Beat butter and eggs until fluffy
- 6
Add sweet potato mash, heavy cream, gingerbread spice, orange juice, and orange zest and mix to combine
- 7
Pour filling into baked pie shell
- 8
Bake pie
- 9
Melt remaining butter in a bowl and add maple syrup
- 10
Remove pie from oven and evenly arrange pecans on top
- 11
Drizzle pie with butter-maple syrup mixture
- 12
Bake for additional time
- 13
Cool pie completely before slicing and serving
Tips
Use baking weights when blind baking the crust to prevent puffing and ensure an even base for the filling.
Cool the pie completely before slicing to allow the filling to set properly and prevent messy cuts.
Good to Know
Cover and refrigerate for up to 3 days
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature or slightly chilled with whipped cream
Common Mistakes
Don't skip the baking weights to avoid a puffed crust
Cool completely to avoid runny slices when cutting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
adds nutty flavor
General Alternatives
FAQ
Can I use canned sweet potatoes instead of fresh?
Yes, use well-drained canned sweet potatoes. Mash them thoroughly and pat dry with paper towels to remove excess moisture before using.
How long will this pie keep at room temperature?
The pie will keep covered at room temperature for up to 2 days, or refrigerated for up to 5 days for best quality.
Can I freeze this pie?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.