Sweeten up your holiday season with this sweet potato pie recipe!

Sweet potato pie

Sweet Potato Pie


Crust Ingredients

  • 1 ¼ cup fine almond flour
  • 1/3 cup arrowroot powder
  • 2 tbsp flaxseed meal + 5 tbsp water let sit for 10 min
  • ¾ tsp salt

Filling Ingredients:

  • 1 15 oz can of pumpkin puree
  • 1 cup of baked sweet potato
  • ½ cup of maple syrup
  • ¼ cup of non-dairy milk
  • 1 tablespoon of pumpkin spice
  • 1- teaspoon vanilla extract


Directions for Crust:

  • Combine the flaxseed meal and water and let sit for 10 min.
  • Whisk the almond flour, arrowroot flour and salt in a large bowl, add the flaxseed meal and mix to form dough. The dough should be damp but not sticky.
  • Place the dough between 2 sheets of parchment paper and flatten it with a rolling pin.
  • Remove the top parchment paper and gently flip the dough into your pie tin, using your fingers to press down before removing the second parchment sheet.
  • Place the pie tin in the freezer for 20 min.
  • Place pie weights (or dried beans) on top of crust, cover with foil, and bake at 400F for 15 min.

Directions for Filling:

  • Combine all the filling ingredients into a blender and blend until smooth.
  • Pour into the pie crust.
  • Bake pie for 15 min at 425F, reduce the heat to 350F and bake for an additional 40-45 min.
  • Let it cool, preferably overnight.
  • Optional: Serve with coconut whipped cream or plant-based ice cream!


Recipe Provided by:
Daniela Cadavid; adapted From My Bowl and Feasting on Fruit