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
Scale
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.
