Description
Fresh baked sweet potatoes, spiced with cinnamon, ginger, and nutmeg. Sweetened with molasses and served in a graham cracker crust. Not only is this recipe vegan but it is also gluten free!
Overview
The beautiful thing about this recipe is that sweet potatoes are generally available year round at the local grocery store. Whereas, canned pumpkin can sometimes be a seasonal item that is only available for a short duration around Halloween to Christmas.
Aside from the common kitchen utensils like a mixing bowl and measuring cups, this recipe requires the use of a food processor. As you may have guessed it is used to puree the sweet potatoes after they are baked.
This Fall favorite may end up in rotation throughout the year. It is simple, delicious, and the filling is vegan and gluten free. Paired with a gluten free crust you can have your pie and eat it too.
Baking Notes
Sweet Potato Prep
Wash and dry the sweet potatoes. Line a sheet pan with parchment paper and place the sweet potatoes in the center. Leaving the skin intact at this stage. Pierce the sweet potatoes with a fork.
The safest and easiest way to pierce them is to put one hand on the sweet potato while it is resting on the sheet pan and with the other hand press down towards the sheet pan into the sweet potato. Rotate the sweet potato and pierce it all over. This will help it cook evenly.
Bake at 425ºF for 45 – 60 minutes. When the time approaches open the door slowly and stand back. All the moist hot air will want to escape once the door is opened.
Pierce the sweet potatoes with a fork. If they pierce easily remove the sheet pan with the sweet potatoes and place on a wire rack. Otherwise, add time and repeat until they are easily pierced.
Allow them to cool completely on wire rack. Once the skins are removed place them in a food processor. Pulse until the result is a smooth puree that is free from lumps. If required, use a silicone spatula to scrape the sides of the food processor and repeat the blending process.
Baking the Pie
In a mixing bowl add the oat milk and cornstarch. Mix until the cornstarch is dissolved. Then add the remaining pie filling ingredients. Mix everything until it is combined well.
Preheat the oven to 375ºF. Place the unbaked pie shell on a baking sheet and then fill with the pie filling.
Bake for 45 – 50 minutes or until the top of the pie starts to turn golden brown.
Remove from the oven and allow to cool completely on a wire rack. Transfer to the refrigerator and allow to set for several hours before slicing into.
Storage
The easiest method to store the pie is to place a sheet of aluminum foil over the top and place in the refrigerator. The pie will keep nicely for up to a week before the freshness starts to wane.
If you like this recipe be sure to check out our other recipes below:
Ingredients
2 – 3 large sweet potatoes, cooked and then blended in a food processor
1 1/2 cups oat milk
4 Tbsp. cornstarch
1 1/2 cups sweet potato puree
1/2 cup raw sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 Tbsp. molasses
1 unbaked 9-inch pie shell
Directions
Baking the sweet potatoes
- Wash and dry the sweet potatoes and place them on a parchment paper lined baking sheet. Leave the skin on and pierce with a fork all over the sweet potatoes. Bake at 425ºF for 45 – 60 minutes.
- When approaching the 45 minute mark open the oven door slowly and stand back. All the moisture that was in the sweet potatoes will rush out of the oven when the door is opened. Carefully use a fork to pierce the sweet potatoes. If they pierce easily remove them from the oven and allow to cool on a wire rack. If they don’t pierce easily then add time and repeat this process until they are.
- Allow them to rest until they are cool to the touch. Remove the skins and discard.
- Place the skinned sweet potatoes in a food processor and pulse until smooth.
Sweet potato pie
- In a large bowl mix the oat milk and cornstarch until dissolved.
- Add the remaining ingredients and mix well.
- Fill the unbaked 9-inch pie shell and bake at 375ºF for 45 – 50 minutes.
- When removed from the oven allow to cool on a wire rack before moving to the refrigerator. For best results allow to set in the refrigerator for several hours.