Gluten-Free, Sugar-Free Sweet Potato Pie

Sweet Potato Pie SlcieThis is a very easy pie to make.  I’ve never been much of a pie baker because I’ve had a hard time mastering the crust. This crust is simple and just as delicious!  We like Sweet Potato Pie better than Pumpkin Pie!

Makes one 9.5″ deep dish pie

Sweet Potato Mixture

1.3 – 1.5 lbs. or about 3 medium organic sweet potatoes (I use a postage scale to weigh potatoes)

1/2 cup xylitol sweetener (or 1/4 cup xylitol + 1 teaspoon Stevita Spoonable Stevia)

1/2 cup butter

1/4 teaspoon Real Salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg (optional – nutmeg contains Tyramine which can cause migraines)

1/3 cup milk (I use my homemade almond milk)

1 teaspoon vanilla

1 eggs + yolk from crust

Boil sweet potatoes, skins on in a medium pot.  Meanwhile prepare and bake crust (recipe below).  When potatoes are soft, pour out water and let cool.  Remove skins when you can handle the potatoes.  Place into large bowl.  With an electric mixer, beat sweet potatoes and xylitol until smooth.  Add butter, a few pieces at a time beating until melted.  Beat in salt and cinnamon.  Gradually add milk and vanilla.  Add the eggs one at a time beating well after each addition.  Spoon mixture into the pre-baked pie shell.  Bake 45 minutes at 375 F or until knife comes out clean from the center of the pie.  Place on wire rack to cool.

Gluten-Free Crust

1 cup Almond Flour

5 Tbsp. Oats (I use organic quick cooking)

6 Tbsp. butter

1/4 teaspoon Real Salt

1 Tbsp. almond milk

Add ingredients to food processor.  Mix until combined.  Press dough into ungreased 9.5″  deep dish pie plate.  Brush 1 egg white on top of the crust before baking to keep from getting soggy.  Bake crust at 375 F for 10 min.  Spoon Pie Mixture into crust and continue with above directions.

GLUTEN FREE PIE CRUST

Pre-Baked Pie Crust

WHOLE SWEET POTATO PIE

Fresh Out Of The Oven!

Note:  Top it off with Whipped Cream if you prefer.  Let me know if you know of any non-dairy, non-soy, natural whipped toppings!

*I can’t take credit for coming up with the gluten-free crust recipe.  I wrote it down from a blog and can’t remember which blog it came from.  Forgive me, if it’s yours and let me know so I can link back to your blog.

Advertisements

Gluten-Free Sugar-Free Pumpkin Pie

Gluten Free Pie Crust

1/4 cup Oat Bran

3/4 cup Oat Flour

5 Tbsp. Oats (I use Quick Oats)

1/3 cup toasted Pecans (optional)

6  Tbsp. Softened Butter

1/4 teaspoon Baking Soda

1/2 teaspoon Salt

1 Tbsp. Milk

Add ingredients to food processor.  Mix until combined.  Press dough into 9.5″  Pyrex pie dish.  I use a deep dish.  Brush 1 egg white on top of the crust before baking to keep crust from getting soggy.  Bake crust 375 F / 190 C  for 10 minutes.  Cool.

Sugar-Free Pumpkin Pie Filling

This recipe uses cow’s milk.  Rice or any other non- dairy milk will not work with this recipe.  I hope to come up with a dairy-free, lactose-free recipe soon!

Mix spices in small bowl:

1/2 cup Xylitol Sweetener

1/2 teaspoon powdered Stevita Stevia Sweetener

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1/2 teaspoon salt

In large bowl add:

The egg yolk and leftover egg white from crust + 2  more large eggs or 4 medium

Beat eggs, stir in 1 can Libby’s Pure Pumpkin. Add Spice Mix.

Gradually stir in 1 cup Whole Milk. Mix well.

Pour into Pie Shell.  I had pie filling left over so I baked in a small buttered casserole.

Bake 425 F /218 C for 15 minutes, then turn oven down to 350 F /176 C for 40-50 minutes or when knife comes out clean.

Top with homemade Whipped Cream!  This is very simple to make.  Just put 1 cup Whipping Cream in bowl.  I add about 6 drops of Liquid Stevia and 1/2 teaspoon Vanilla before mixing.  Mix with mixer starting out slow, then increasing speed as cream thickens.  Will whip up quickly into firm peaks! Yum!