Cybele Pascal

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.

“Graham” Crust*

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

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