This gluten-free, vegan sweet potato pie features a silky sweet potato filling, nutty almond-pecan crust, and crunchy praline topping. It’s naturally sweetened, beautifully spiced, and easy to make ahead — a must-bake holiday dessert everyone can enjoy!
This sweet potato pie is everything you love about fall desserts — creamy, rich, and warmly spiced — but made completely without gluten, dairy, or eggs. With a nutty almond-pecan crust, silky sweet potato filling, and crunchy praline topping, it’s the ultimate vegan holiday pie that’s both beautiful and satisfying.
Naturally sweetened with maple syrup and thickened with agar instead of eggs, this gluten-free vegan sweet potato pie delivers all the creamy, indulgent flavor of a classic dessert. 🥧✨
🍠 Sweet Potato Pie vs. Pumpkin Pie
If you’ve always reached for pumpkin pie, this one might just surprise you — sweet potato pie is naturally creamy, rich, and full of flavor, without needing all the extra sugar and spice. Sweet potatoes bring natural sweetness and velvety texture, giving this pie a deep, satisfying flavor that feels both familiar and new.
Their vibrant orange color makes every slice stunning, while warm notes of maple, cinnamon, and nutmeg complement the earthy sweetness perfectly. With a nutty almond-pecan crust and crunchy praline topping, this gluten-free vegan pie is elegant and absolutely holiday-worthy. 🥧✨
💛 Why You’ll Love This Gluten-Free Sweet Potato Pie
Whether you’re a longtime pumpkin pie fan or new to sweet potato desserts, this pie delivers all the warmth, spice, and creamy indulgence you crave — without gluten, dairy, or eggs. Its naturally sweet, velvety filling, paired with a nutty almond-pecan crust and a crunchy pecan-praline topping, makes every slice a perfect balance of flavor and texture. Here’s why this gluten-free vegan sweet potato pie is bound to become a holiday favorite:
✨ 100% gluten-free, dairy-free, and vegan (no eggs!)
✨ Creamy custard texture thanks to agar-agar, a natural vegan setting agent
✨ Press-in nut crust (no rolling!)
✨ Crunchy pecan-praline topping for extra texture
✨ Naturally sweetened with maple syrup — no refined sugar
✨ Easy to make ahead for stress-free entertaining
🥥 Ingredients You’ll Need
🥧 For the Crust
- Pecans + Almond Flour: Nutty, gluten-free base
- Arrowroot Starch: Helps the crust hold together
- Maple Syrup: Adds subtle sweetness and moisture
- Palm Shortening or Vegan Butter: Keeps crust tender
- Sea Salt: Balances sweetness
💡 Pro Tip: Press evenly into your tart pan — no rolling required!
🍠 For the Filling
- Sweet Potato Puree: Canned or roasted for deep flavor
- Coconut Milk: Creamy dairy-free base
- Maple Syrup: Natural sweetness
- Vanilla Extract: Rounds out flavor
- Cinnamon & Nutmeg: Warm fall spices
- Tapioca or Arrowroot Starch: Thickens the custard
- Agar-Agar Powder: The key vegan swap for eggs — it holds the custard together and gives the pie a firm, sliceable texture once cooled.
- Coconut Oil: Adds richness
🧡 Vegan Tip: Agar-agar works like gelatin but plant-based. Whisk thoroughly for smooth, firm custard.
🌰 For the Pecan-Praline Topping
- Chopped Pecans: Crunchy, nutty flavor
- Coconut Sugar + Maple Syrup: Caramelized sweetness
- Tapioca Flour: Keeps topping light and crumbly
- Coconut Oil: Binds topping together
- Cinnamon & Sea Salt: Adds warmth and balance
👩🍳 How to Make Gluten-Free Sweet Potato Pie
Step 1: Make the Crust
Pulse pecans, almond flour, salt, and arrowroot in a food processor until fine. Add maple syrup and palm shortening (or vegan butter), then pulse until a dough forms. Press evenly into an 8-inch tart pan and chill 10 minutes. Bake at 350°F (175°C) for 15 minutes, until lightly golden.
Step 2: Prepare the Topping
Mix coconut sugar, maple syrup, chopped pecans, tapioca, coconut oil, cinnamon, and a pinch of salt. Chill until ready to use.
Step 3: Cook the Filling
Whisk sweet potato puree, coconut milk, maple syrup, vanilla, cinnamon, nutmeg, tapioca, and agar powder in a saucepan over low heat. Stir until thick and glossy (~3 minutes). Remove from heat, whisk in coconut oil.
Step 4: Assemble & Bake
Pour filling into pre-baked crust. Sprinkle pecan-praline topping over the top. Bake 15 minutes.
Step 5: Cool & Chill
Cool completely on a wire rack, then refrigerate 4+ hours or overnight to allow agar to set.
🧁 Storage & Make-Ahead Tips
- Refrigerate covered up to 4-5 days
- Make a day ahead — flavor improves overnight
- Serve cold or room temperature
❓ FAQs
Can I use fresh sweet potatoes?
Yes — roast or steam until soft, mash smooth.
Can I use a regular pie pan?
Yes — adjust baking time slightly for depth.
🍂 Final Thoughts
This gluten-free sweet potato pie is cozy, naturally sweet, and perfect for any holiday table. The creamy filling, nutty crust, and crunchy praline topping make every bite memorable. It’s proof that you don’t need gluten, dairy, or eggs for a truly show-stopping dessert. ❤️
Serve it at Thanksgiving, Friendsgiving, or any fall gathering — it’s guaranteed to impress.
More Dessert Recipes :
Gluten-Free Sweet Potato Pie
If you're tired of pumpkin pie for the holidays, make a sweet potato tart instead this year.
Ingredients
For the Crust:
- ½ cup/60g pecans
- ¾ cup/84g almond flour
- Pinch of sea salt
- ¼ cup /36g arrowroot
- 1 Tablespoon/15ml maple syrup
- 1 Tablespoon/18g palm shortening (or vegan butter)
- 1 teaspoons/5ml of filtered water
For Pecan Praline Streusel:
- 2 teaspoons/8g coconut sugar
- 1 teaspoon/5g maple syrup
- ¼ cup/30g pecans, very finely chopped
- 1 Tablespoon/6g tapioca flour
- 1 teaspoon/5g coconut oil
- ⅛th teaspoon ground cinnamon
- Pinch of sea salt
For the Filling:
- ¾ cup/318g can of sweet potato puree
- ¼ cup + 2 Tablespoons/90ml coconut milk
- ¼ cup + 2 Tablespoons/90ml maple syrup
- 1 teaspoon/ 5ml vanilla extract
- ½ teaspoon ground cinnamon
- ⅛th teaspoon nutmeg
- Pinch of fine sea salt
- 1 ½ Tablespoons/ 9g tapioca flour
- ½ teaspoon agar powder
- 1 Tablespoon/15ml coconut oil
Instructions
Make the Crust:
- In a food processor pulse together pecans, almond flour, salt and arrowroot just until and fine and powdery (do not over process).
- Add the maple syrup and palm shortening and pulse again. (adding 1 teaspoon of water if necessary) until a ball of dough starts to form.
- Press dough firmly across the bottom and up the sides of a greased 8-inch pan with your fingers. Prick bottom of dough with a fork and place pan into freezer 10 minutes to chill or in fridge until needed.
- Preheat oven to 350 degrees F. Bake tart shell for 15 minutes or until golden around the edges.
Make the Topping:
- Meanwhile make the topping by stirring together the coconut sugar, maple syrup, pecans, tapioca flour, oil, cinnamon and a pinch of salt in a small bowl. Place in fridge until needed.
Make the Filling.
- In a medium saucepan over low heat, whisk together sweet potato puree, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, tapioca flour and agar powder. Cook stirring continuously until mixture starts to bubble around the edges, thicken and becomes slightly glossy (about 3 minutes). Remove from heat and whisk in coconut oil.
- Remove tart shell from oven and pour in filling (you may have extra filling, if so don't overfill the crust and just bake the remaining filling separately in a small ramekin as a cook's treat). Top with pecan praline around the edges and return to oven for another 15 minutes.
- Set on a wire rack to cool completely and refrigerate overnight or for at least 4 hours to set before serving.
Notes
Storage:
Cool pie completely and refrigerate overnight or for at least 4 hours to set before serving.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo, Refined Sugar-Free
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 309Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 1mgSodium: 59mgCarbohydrates: 30gFiber: 4gSugar: 15gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Alene says
I bought one! Now going to try it because there is nothing in it I can't eat! Thank you!
Alene says
This sounds divine! And I can eat it! Where did you get a pan that would give you that shape crust? My crust would look so sloppy in a regular pie pan. Thank you.
Sylvie says
You'll need an 8-inch tart pan with a removable bottom like this.
Alene says
I bought one! Now going to try it because there is nothing in it I can't eat! Thank you!