Allergy Free Sweet Potato Pie
Allergy-Friendly Sweet Potato Pie (gluten-free, and vegan too!)
MAKES 1 9-INCH PIE
This modern spin on an old-fashioned southern favorite is the perfect end to your allergen-free Thanksgiving meal. It’s delicious, “creamy”, and lovely to look at. I use a spring form pan to make for the prettiest presentation, but you can also use a traditional 9-inch pie dish.
1 1/2 cups tightly packed Kinnikinnick Graham Style Crumbs*
1/4 cup granulated sugar
6 Tablespoons melted Spectrum Organic Vegetable Shortening
Sweet Potato Pie Filling
2 cups sweet potato puree
2 Tablespoons canola oil
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup rice milk
1/4 cup cornstarch, or tapioca starch, or potato starch
1 3/4 cups coconut milk (1 13.5 oz. can), or rice milk
1 (0.3-ounce) packet vegan gelatin (I use Natural Desserts)
1. Grease a 9-inch spring-form pan, then line bottom with a circle of parchment paper.
2. Combine Graham style crumbs with sugar and melted shortening. Mix. Press into bottom of pan, using palm of hand to press down. Use fingers to coax up sides of pan about 1 1/2 inches. Patch as necessary, being sure there are no holes or cracks. Let chill in fridge 1 hour.
3. Preheat oven to 350°F. Bake crust 15 minutes until golden. Remove from oven and let cool to room temperature.
4. Meanwhile, prepare pie filling. Combine sweet potato puree, canola oil, brown sugar, granulated sugar, salt, vanilla extract, cinnamon, cloves, and ginger in a heavy saucepan, stirring well. Bring to a simmer over medium heat, and then decrease heat to medium-low, and cook, stirring, for 5 minutes.
5. Whisk together the cornstarch and rice milk. Pour into the sweet potato mixture, and cook stirring, for about 2 minutes more. Whisk vigorously to smooth out any lumps. Remove from the heat and set aside.
6. Whisk the coconut milk, being sure to incorporate any coconut cream that may have separated. Whisk the vegan gelatin into the coconut milk. Pour into a small saucepan. Bring to a full boil over medium-high heat, stirring often. Working quickly, pour the gelatin mixture into the sweet potato mixture, stirring well to combine thoroughly, then poor into room temperature pie shell. It may seem that it will overflow, but keep pouring, it will all fit. Transfer to fridge. Chill for at least 2 hours before serving. Remove outer rim of spring form pan. Cut into wedges. Eat plain or with a little vegan whipped topping!
If you can’t eat Kinnikinnick products, you may also use any of my gluten-free, allergy-friendly single piecrust recipes from The Allergen-Free Baker’s Handbook, pre-baking it as instructed in my book. Or you may use my Graham Cracker Recipe, and make it into crumbs. Or you may use any 9-inch gluten-free piecrust of choice, being sure to prebake it.
Allergy-Friendly Sweet Potato Pie
© 2010 by Cybele Pascal
[…] Allergic reaction Free Sweet Potato Pie | Cybele Pascal Allergen-Free Food Making a hypersensitivity-pleasant, vegan, gluten-totally free sweet potato quiche for your allergy-helpful Thanksgiving holiday meal. It’s gorgeous and also delicious! […]
OMG, looks delicious!, I love sweet potatoes ;D.
For the 2 cups sweet potato puree, do you mean 2 cups of sweet potatoes that have been baked?
The pie looks delicious!!!
I have this chilling right now with a few modifications for Maya. Smells delicious! I plan to serve it with coconut whipped cream tomorrow afternoon 🙂 You’re amazing Cybele, thank you for such a lovely and simple recipe.
Yay! Hope you all enjoy it. Happy Thanksgiving!
[…] and pies are usually off-limits for those with celiac disease. But author Cybele Pascal created a recipe for a gluten-free — and vegan — sweet potato pie that is perfect for the […]
[…] I thought our days of having chocolate pie were over, until my mom made one at Easter just a few months ago. I took one bite, and was in chocolate heaven! It was a Superman-safe pie which was even better. You’re gonna love me when I tell how you that you can whip up this pie in around 20 minutes max if you use a Pillsbury refrigerated crust. I’m including a pie crust recipe if you want to go homemade on that part. Just allow at least 3 hours for it to set up in the refrigerator. This pie becomes a great make ahead dessert to take to a potluck, and is free from dairy, egg, soy, tree nuts, and peanuts. Need a gluten free pie crust? Try this one. […]
This looks delicious and very doable. Can this be made ahead? If so, how far ahead? Thanks! Ms. B
You can make this a day ahead, but I wouldn’t go more than that, or your crust will get soggy. Enjoy!