Description

This Gluten-Free Purple Sweet Potato Pie with Gingerbread Crust offers a vibrant and flavorful twist on the classic sweet potato pie. Featuring a naturally colorful, smooth purple sweet potato filling infused with warm spices and sweetened with coconut nectar, all nestled in a flaky, spiced gingerbread crust. Topped with a buttery pecan streusel, this pie is perfect for holiday dinners or special occasions and pairs beautifully with whipped cream or vanilla ice cream.

Ingredients

Scale

For the Gingerbread Crust:

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

For the Sweet Potato Filling:

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

For the Pecan Streusel Topping:

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

Instructions

Prepare the Purple Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Bake them at 325°F for approximately 90 minutes until completely tender when pierced with a knife. Once cooled enough to handle, peel the skin off and mash the flesh until completely smooth. Mashing while still warm yields a silkier texture for the filling. Set aside about 2 cups of mashed sweet potato.
Make the Gingerbread Pie Crust: In a large bowl, whisk together the gluten-free flour, sugar, salt, freshly ground ginger, cinnamon, and cloves. Add the cold cubed butter and chilled shortening. Use your fingertips or a pastry cutter to work them in until the mixture resembles coarse breadcrumbs, creating a flaky texture. Stir in the molasses evenly, then gradually add the ice-cold milk a little at a time, stirring just until the dough forms and holds together. Avoid overworking. Shape the dough into a flat disc, wrap in plastic, and chill in the refrigerator for 15-20 minutes.
Prepare the Filling and Streusel Topping: While the dough chills, combine the mashed purple sweet potato with milk (or heavy cream), coconut nectar, room-temperature eggs, melted and cooled butter, vanilla extract, cinnamon, ground ginger, pinch of salt, and sugar. Blend until smooth and well-combined. In a small bowl, mix finely chopped pecans with sugar, cinnamon, and melted butter to form the streusel topping. Set both mixtures aside.
Shape the Crust and Assemble the Pie: Preheat the oven to 350°F. Remove the chilled dough and roll it out between two sheets of parchment paper to a 1/4-inch thickness and about 11 inches in diameter. Transfer the dough gently to a 9-inch pie pan, fitting it into the corners and allowing any excess to hang over the edge. Trim and crimp the edges as desired. Pour the sweet potato filling evenly into the crust.
Bake and Top the Pie: Bake the filled pie at 350°F for 20-25 minutes until the filling is slightly set but still gently jiggles when shaken. Remove from the oven and sprinkle the pecan streusel topping evenly over the surface. Return the pie to the oven and bake for an additional 30-35 minutes until the streusel is golden brown and the filling is fully set. A knife inserted into the center should come out clean but with a slight wobble.
Cool and Serve: Remove the pie from the oven and allow it to cool completely at room temperature to let the custard filling fully set. Serve slices chilled or at room temperature, optionally topped with whipped cream or vanilla ice cream. Best enjoyed within one to two days of baking.

Notes

Use freshly ground ginger for more flavorful crust.
Don’t overwork the crust dough to keep it flaky and tender.
Ensure sweet potatoes are fully cooked and mashed smooth to avoid lumps in filling.
Blind bake the crust for 10-15 minutes if concerned about soggy bottom—optional.
Cover crust edges with foil strips if they brown too quickly during baking.
For vegan version, substitute eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 minutes) and use coconut oil instead of butter.
Store pie covered loosely in fridge for up to 4 days; freeze wrapped tightly for up to 2 months.
Allow pie to come to room temperature or warm gently before serving for best texture.

Prep Time: 43 minutes
Cook Time: 1 hour 27 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: purple sweet potato pie, gluten-free dessert, gingerbread crust, sweet potato dessert, holiday pie, pecan streusel topping