If you’re on the hunt for a truly show-stopping dessert that delights both the eyes and the palate, this Gluten-Free Purple Sweet Potato Pie with Gingerbread Crust Recipe is an absolute must-try. Bursting with the vibrant color of purple sweet potatoes and a warmly spiced gingerbread crust, it’s a comforting, festive treat that brings a twist to traditional pies. Whether you’re sharing at a holiday feast or just craving something unique and cozy, this recipe combines flavors and textures so beautifully, it feels like a celebration in every bite.
Ingredients You’ll Need
To create this delightful pie, we keep things simple yet thoughtfully selected. Each ingredient plays a crucial role—from the aromatic spices that make the gingerbread crust magical to the luscious purple sweet potatoes that bring that stunning hue and smooth texture. Here’s everything you’ll want on hand to make this recipe shine:
- 2 to 4 tbsp ice cold milk: Add gradually to bring the dough together perfectly without making it too sticky.
- 2 tbsp molasses: Adds deep, rich sweetness and authentic gingerbread flavor to the crust.
- 1.5 cups all-purpose flour (preferably King Arthur): The foundation for a tender, flaky crust.
- 1/2 tsp salt: Enhances the flavors and balances the sweetness.
- 3 tbsp sugar: Sweetens the crust just right without overpowering.
- Pinch of ground cloves: Introduces a hint of warm spice in the crust.
- 1/4 cup cold butter, cubed: For that rich, flaky texture in the dough.
- 1/4 cup chilled shortening: Helps keep the crust tender and crisp.
- 1 tsp freshly ground ginger: The star spice in the crust offering zesty warmth.
- 1/2 tsp ground cinnamon (for dough): Adds a subtle layer of spice.
- 1 tsp vanilla extract: Gives the filling depth and a lovely aromatic note.
- 1/2 cup milk or heavy cream: Creates richness and silkiness in the filling.
- 1/3 cup coconut nectar: A natural sweetener that complements the potato’s earthiness.
- 2 cups cooked purple sweet potato, mashed: The star ingredient, bringing vibrant color and creamy texture.
- 1/2 tsp ground ginger (for filling): Ensures the warm spice theme continues inside.
- 2 room temperature eggs: Bind the filling and create that custardy consistency.
- 1/4 cup melted and cooled butter: Adds richness and a silky mouthfeel to the filling.
- 1/2 tsp ground cinnamon (for filling): Balances sweetness with cozy spice notes.
- Pinch of salt (for filling): Enhances and rounds out flavors.
- 2 tbsp sugar (for filling): Sweetens the potato mixture to perfection.
- 1/4 cup finely chopped pecans: Adds crunch and nutty flavor for textural contrast.
- 1/4 tsp ground cinnamon: For sprinkling over pecans to deepen the spice profile.
- 2 tbsp melted butter: To coat the pecans and help them toast beautifully on top.
How to Make Gluten-Free Purple Sweet Potato Pie with Gingerbread Crust Recipe
Step 1: Prepare the Gingerbread Crust Dough
Start by combining the flour, sugar, salt, cloves, ground ginger, and cinnamon in a large mixing bowl. Cut in the cold butter and chilled shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly drizzle in the ice cold milk and molasses, mixing gently until the dough just comes together. Be careful not to overwork it to keep the crust light and flaky. Wrap the dough in plastic wrap and chill for at least 30 minutes to firm up.
Step 2: Make the Purple Sweet Potato Filling
In a separate bowl, whisk the eggs until frothy, then mix in the mashed purple sweet potato, coconut nectar, milk or cream, vanilla extract, melted butter, sugar, salt, and spices. Stir until everything is fully combined, and the mixture is smooth and creamy. This filling is rich with color and flavor, ready to fill your gingerbread crust.
Step 3: Roll Out and Bake the Crust
Once chilled, roll out the gingerbread dough on a lightly floured surface to fit your pie dish. Carefully transfer it into the pan, pressing it gently to fit and trimming any excess dough. Prick the bottom a few times with a fork to prevent bubbling. Pre-bake the crust at 350°F (175°C) for about 15 minutes until it’s just set but not browned.
Step 4: Add Filling and Bake the Pie
Pour your luscious purple sweet potato filling into the warm gingerbread crust, smoothing the surface. Bake the pie at 350°F (175°C) for 60 to 75 minutes or until the filling is set and the edges are slightly golden. Keep an eye on it so the crust doesn’t over-brown.
Step 5: Toast the Pecan Topping
While the pie bakes, toss the chopped pecans with melted butter, sugar, cinnamon, and a pinch of salt. Spread them on a baking sheet and toast in the oven for 5-7 minutes until fragrant and crisp. Once the pie is out and slightly cooled, sprinkle these crunchy pecans over the top for a delightful contrast.
How to Serve Gluten-Free Purple Sweet Potato Pie with Gingerbread Crust Recipe
Garnishes
Serving this pie with a dollop of whipped cream or a scoop of vanilla ice cream really elevates the flavors, offering a cool, creamy counterpoint to the warm spices and luscious filling. A sprinkle of extra cinnamon or a drizzle of molasses on top adds an extra festive flourish.
Side Dishes
Pair your pie with a warm cup of spiced chai or a smooth latte to complement the ginger and cinnamon notes. Even a simple glass of milk or a robust black tea can beautifully balance the richness of the pie.
Creative Ways to Present
For a charming presentation, serve individual mini versions of this pie in ramekins with pecan topping. You can also add a dusting of edible gold glitter or a few fresh cranberries on the plate for a splash of color during holiday dinners or special occasions.
Make Ahead and Storage
Storing Leftovers
Cover any leftover pie tightly with plastic wrap or foil and store in the refrigerator for up to 3-4 days. This keeps the crust crispish and the filling fresh, ready to enjoy again.
Freezing
You can freeze the unbaked pie dough or the fully baked pie. Wrap well with plastic wrap and place in an airtight container or freezer bag. Frozen pie lasts up to 2 months—defrost overnight in the fridge before reheating or baking.
Reheating
Reheat slices of pie in a low oven at 325°F (160°C) for 10-15 minutes or until warmed through. This helps preserve the crust’s texture and brings out all the warming flavors like it’s fresh from the oven.
FAQs
Can I use regular sweet potatoes instead of purple sweet potatoes?
Absolutely! Regular sweet potatoes will work just fine, though you’ll lose that stunning vibrant purple color. The flavor and texture remain wonderfully creamy and delicious.
Is this recipe suitable for vegans?
This particular recipe includes butter, eggs, and dairy, so it is not vegan. However, you can experiment with vegan butter substitutes and flax eggs for a plant-based version.
Can I make the crust without shortening?
Yes, you can substitute the shortening with all butter for a more buttery crust. Just keep in mind that shortening helps with tenderness and flakiness, so your crust might be a bit different in texture.
How do I know when the pie filling is fully baked?
The filling should be set and slightly jiggle in the center like a custard. If it’s too loose, it needs more baking time, but avoid overbaking to keep it creamy.
Can I prepare the pie in advance for a holiday gathering?
Definitely! You can prepare the crust and filling the day before, assemble the pie, and bake it fresh the next day. This way, you save time on the big day and still enjoy a warm, fresh pie.
Final Thoughts
There’s something truly joyful about a Gluten-Free Purple Sweet Potato Pie with Gingerbread Crust Recipe that sparks both comfort and creativity. Whether you’re treating yourself or sharing with loved ones, this pie hugs you with every bite — vibrant, spiced, and utterly delicious. Give it a try; I promise it will become a treasured favorite in your recipe collection.
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Gluten-Free Purple Sweet Potato Pie with Gingerbread Crust Recipe
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten-Free Purple Sweet Potato Pie with Gingerbread Crust offers a delightful twist on traditional sweet potato pie. Featuring a warm gingerbread-flavored crust and a creamy, vibrant purple sweet potato filling, this pie combines rich spices like ginger, cinnamon, molasses, and cloves for a cozy, festive dessert perfect for special occasions or holiday gatherings.
Ingredients
Gingerbread Crust
- 2 to 4 tbsp ice cold milk (add gradually until dough just comes together)
- 2 tbsp molasses
- 1.5 cups all-purpose flour (King Arthur gluten-free all-purpose flour recommended for gluten-free)
- 1/2 tsp salt
- 3 tbsp sugar
- pinch ground cloves
- 1/4 cup butter (cold, cut into small cubes)
- 1/4 cup shortening (chilled)
- 1 tsp ground ginger (freshly ground for best flavor)
- 1/2 tsp ground cinnamon
Purple Sweet Potato Filling
- 1 tsp vanilla extract
- 1/2 cup milk (or heavy cream for richer texture)
- 1/3 cup coconut nectar
- 2 cups cooked purple sweet potato (mashed until smooth)
- 1/2 tsp ground ginger
- 2 eggs (room temperature)
- 1/4 cup butter (melted and cooled)
- 1/2 tsp ground cinnamon
- pinch salt
- 2 tbsp sugar
Topping
- 1/4 cup pecans (finely chopped)
- 1/4 tsp ground cinnamon
- 2 tbsp butter (melted)
Instructions
- Prepare the Gingerbread Crust: In a mixing bowl, combine the gluten-free all-purpose flour, sugar, salt, ground cloves, ground ginger, and ground cinnamon. Cut in the cold butter and chilled shortening until the mixture resembles coarse crumbs. Gradually add 2 to 4 tablespoons of ice-cold milk and molasses, mixing carefully until the dough just comes together. Avoid overworking the dough to keep it tender.
- Chill the Dough: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld and the fats to firm up, making it easier to roll out.
- Roll Out the Crust: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter, enough to fit your pie dish and form the edges. Transfer the dough gently into a 9-inch pie plate, trim excess edges, and crimp as desired. Place the crust back in the fridge while preparing the filling.
- Prepare the Filling: In a large bowl, whisk together the mashed purple sweet potatoes, coconut nectar, milk or cream, vanilla extract, eggs, melted butter, ground ginger, ground cinnamon, pinch of salt, and sugar until smooth and well combined. This mixture should be creamy and spiced evenly.
- Assemble and Bake: Pour the sweet potato filling into the prepared gingerbread crust, smoothing the top with a spatula. Bake in a preheated oven at 350°F (175°C) for about 90 minutes or until the filling is set and a knife inserted near the center comes out clean. Cover the crust edges with foil halfway through baking if they brown too quickly.
- Prepare the Topping: While the pie bakes, combine finely chopped pecans, ground cinnamon, and melted butter in a small bowl. When the pie has about 10 minutes left to bake, sprinkle this mixture evenly over the top to add a crunchy, spiced finish.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack to room temperature. This helps the filling to set fully and improves slicing. Serve as is or with a dollop of whipped cream for extra indulgence.
Notes
- Using gluten-free all-purpose flour ensures this pie is safe for those avoiding gluten.
- Adjust the sweetness by varying the amount of coconut nectar and sugar depending on your preference.
- Freshly ground ginger yields the best flavor, but ground ginger powder can be used as a substitute.
- Make sure the sweet potatoes are mashed very smooth to avoid a gritty texture in the filling.
- If the crust edges brown too quickly during baking, cover them with foil to prevent burning.
- For a richer pie, substitute milk with heavy cream in the filling.
