Dessert

Gluten-Free Purple Sweet Potato Pie with Gingerbread Crust Recipe

ByMatteo Rossi January 9, 2026January 9, 2026

Introduction

This gluten-free purple sweet potato pie offers a unique twist on a classic dessert. With a spiced gingerbread crust and a smooth, naturally colorful filling, it’s perfect for special occasions or when you want something a little different. The warming spices and vibrant purple filling make it as delightful to look at as it is to eat.

A pie with three layers is shown: the bottom layer is a crumbly, light brown crust that lines a white fluted pie dish, followed by a smooth, thick layer of deep purple filling that almost reaches the crust’s edge, and the top layer is a generous sprinkle of chopped nuts in various golden brown tones covering the center of the purple filling. The pie sits on a soft, light gray cloth on a white marbled surface. In the blurred background, there is a simple white vase holding bright yellow flowers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the gingerbread crust:

2 to 4 tbsp ice cold milk (add gradually until dough just comes together)
2 tbsp molasses
1.5 cups all-purpose flour
1/2 tsp salt
3 tbsp sugar
Pinch ground cloves
1/4 cup butter (cold, cut into small cubes)
1/4 cup shortening (chilled)
1 tsp ground ginger (freshly ground recommended)
1/2 tsp ground cinnamon

For the sweet potato filling:

2 cups cooked purple sweet potato (mashed until smooth)
1/2 cup milk or heavy cream
1/3 cup coconut nectar
2 eggs (room temperature)
1/4 cup butter (melted and cooled)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch salt

For the pecan streusel topping:

2 tbsp sugar
1/4 cup pecans (finely chopped)
1/4 tsp ground cinnamon
2 tbsp butter (melted)

Instructions

Step 1: Wash and dry the sweet potatoes thoroughly, then bake them at 325°F for about 90 minutes until tender when pierced. Once cool enough to handle, peel and mash until smooth, aiming for 2 cups of mashed sweet potato. Mashing while warm helps achieve a silky texture.
Step 2: In a large bowl, whisk together the flour, sugar, salt, ground ginger, cinnamon, and cloves. Add the cold cubed butter and chilled shortening, working them in with fingers or a pastry cutter until mixture resembles coarse breadcrumbs. Stir in molasses, then gradually add ice-cold milk until dough just comes together. Shape into a disc, wrap, and chill for 15-20 minutes.
Step 3: While the crust chills, combine the mashed sweet potato with milk (or cream), coconut nectar, eggs, melted butter, vanilla extract, cinnamon, ginger, salt, and sugar. Blend until smooth and well combined. In a separate bowl, mix pecans, sugar, cinnamon, and melted butter for the streusel topping.
Step 4: Preheat oven to 350°F. Roll out the chilled dough between parchment sheets to about 11 inches in diameter and 1/4-inch thick. Transfer to a 9-inch pie pan, pressing gently into corners and trimming edges. Pour the sweet potato filling evenly into the crust.
Step 5: Bake the pie for 20-25 minutes until the filling is slightly set but still jiggles. Remove from oven, sprinkle streusel topping evenly over the surface. Return to oven and bake 30-35 minutes more until streusel is golden and filling is set but slightly wobbly.
Step 6: Cool the pie completely at room temperature to allow filling to fully set. Serve slices chilled or at room temperature. Enjoy within a day or two for best flavor.

Tips & Variations

Use freshly ground ginger for a more complex, vibrant crust flavor.
If you can’t find purple sweet potatoes, orange sweet potatoes make a great substitute with classic flavor.
For a vegan pie, replace eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, set 5 minutes).
Swap coconut nectar for maple syrup or honey but start with less and adjust for sweetness.
To avoid a soggy crust, blind bake it for 10-15 minutes before adding the filling.

Storage

Store the pie loosely covered in the refrigerator for up to 4 days; the gingerbread crust holds its texture well. You can freeze the pie up to 2 months wrapped tightly in plastic wrap and foil; thaw overnight in the fridge before serving. Serve cold or warm slices briefly in the microwave for 20-30 seconds.

How to Serve

This image shows a pie with three visual layers in a white fluted pie dish. The bottom layer is a golden-brown crumbly crust forming the base and edges. The middle layer is thick and smooth, with a rich purple color filling most of the pie. The top layer is a textured sprinkle of light brown chopped nuts and crumbs, covering the center of the purple filling but leaving the edges clear to show the crust. The pie rests on a soft gray cloth, with some crumbs scattered around, and in the background is a simple white vase holding bright yellow flowers, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular orange sweet potatoes instead of purple?

Yes, orange sweet potatoes work perfectly fine and provide the classic sweet potato pie taste. You will lose the vibrant purple color but retain delicious flavor and texture.

How do I prevent the crust from becoming tough?

Handle the dough as little as possible and mix just until it comes together. Overworking the dough develops gluten, which can make the crust tough instead of flaky.