This sugar free sweet potato pie is a recreation of a classic Holiday dessert. It is just as rich and creamy, with warm, fragrant spices and a smooth textured filling but with the addition of a sugar substitute. This delicious pie may even replace your traditional pumpkin pie!
Why this recipe is just so good.....
- Easy to make with simple ingredients - Traditionally, sweet potato pie doesn't use many spices and is not supposed to mimic pumpkin pie. I used a light hand with spices in my version.
- You can prep ahead - You can easily prepare some or all parts of the pie. Make the pie filling the day before and store covered in the refrigerator Bake the sweet potatoes the day before and store in refrigerator. The peel will practically fall off when you are ready to make the filling. Or make the entire pie the day before. It keeps for 3-4 days. Cover the pie and store in the refrigerator.
Some other sugar free pie recipes to try: Pecan pie, pumpkin chiffon and pumpkin mousse.
Ingredients
You will need the following ingredients to make sugar free sweet potato pie:
Ingredient Notes
Sweet potatoes- There can be confusion between the difference between yams and sweet potatoes. Yams have a dark brown outer skin with a drier, rougher texture. Sweet potatoes are what you typically see in the grocery store with the dark orange skin. It has a sweeter flavor and the flesh is smoother when baked.
Sweetener - Allulose or an allulose blend is always my preferred choice now when baking dessert or even when making a sauce. According to Healthline, Allulose is a naturally occurring sweetener found in foods such as figs and raisins. It is not metabolized in your body and has little, if any effect on your blood sugar. Be aware that if you use a different sweetener, Allulose is less sweet than other types of sugar free sweetener. You will have to add about ¼ less to equal Allulose. Taste the filling and add more if needed.
How to make Sugar Free Sweet Potato Pie
- Preheat oven to 375°F. Scrub sweet potatoes. Make a slice in the center of the potato. Or poke a few holes with a fork for steam to escape. Bake for 45-60 minutes or until soft. Let cool to room temperature. Meanwhile make crust.
- Lower oven to 325°F. Lightly spray a 9" pie plate with non-stick baking spray.
- Combine flour, butter, sweetener, salt and cinnamon. Stir to combine.
- Press dough onto the bottom and sides of pie pan, smooth evenly. Use a fork to poke some holes in the bottom to prevent crust from air bubbles.
- Bake crust for about 8 minutes. Remove to rack.
- Cut sweet potatoes in half lengthwise.
- Scoop out the softened potato and place in a large bowl or food processor.
- Add the remaining ingredients to the bowl or processor. If using a processor, pulse for 1-2 minutes, scraping halfway to combine ingredients. Or use a hand mixer to beat ingredients until smooth.
- Increase oven temperature to 375°F.
- Pour filling into the pie crust.
- Place pie on the center rack in the oven and bake for 45-60 minutes. After 30 minutes, check the pie crust for over browning. If too browned, lightly cover with aluminum foil or pie shields.
- Because all ovens heat differently, begin testing the pie for doneness after 45 minutes. Insert a knife about 2 inches from the crust. If the knife comes out clean, the pie is done. The center will still be jiggly but will firm up as it cools. If the knife is still gooey, continue baking for another 10-15 minutes and test again.
- Remove pie to cool completely and store covered in the refrigerator.
- Serve with sugar free whipped cream or ice cream.*
Baking Tips
- Occasionally check the expiration dates of spices. Dried, ground spices can last 1-3 years, depending on the date on the container. I don't usually go by the date and check after 6 months. Just give them a sniff and if you can smell the spice fairly strongly then they are still good. Whole spices such as ginger and cinnamon will last longer. Store ginger in plastic in the refrigerator and watch for any mushiness or discoloration. The cinnamon should be stored in a dark, dry place.
- To insure that the texture of the pie filling is smooth and creamy, make sure the sweet potatoes are cooked until soft. When you pick one up, it should leave a small indentation. Also, process or beat the filling long enough for it to be smooth without any lumps.
- Cool the pie to room temperature then cover and put in the refrigerator.
- To make the pie easier to serve, make sure it's fully cool. Use a sharp knife and run it under hot water for 10-15 seconds. Carefully wipe dry and slice all the way through the crust. Also, slide the knife carefully under the crust along the edge.
Additions and Substitutions
- I love my homemade almond flour pie crust but there are other options to save time. There are pecan and walnut premade pie crusts by Diamond brand available. And I have seen grain free pie crust mixes sold by Amazon.
- This recipe uses half and half for its richness but you can use whole milk or evaporated milk or any combination of these. They will have higher sugar than half and half. Evaporated milk has 25 grams of sugar per cup and whole milk has 12 grams. Half and half and heavy cream have less than 1 gram of sugar. Almond milk is a low carb choice but I would mix it with the half and half or the pie filling may not be as creamy.
Frequently Asked Questions
What other sweeteners can I use?
This is a perfect sugar free pie for diabetics since it is low in carbs but especially because it does not use regular sugar that spikes blood sugar. There are some great options available in the grocery store or online.
I recommend Allulose or an Allulose blend for its flavor and having no aftertate. You may choose to use another type. I believe sugar substitutes taste best when they are blended with another type.
Monkfruit: Food Insight states that Monkfruit is a natural sweetener made from a fruit in China. It has little effect on blood glucose but is about 100 times sweeter than sugar. It is usually found in a blend with another type of sweetener.
Erythritol is another choice that is less sweet than sugar. It does work well in baked goods but some people feel it has a "cooling" affect on their taste buds. This sweetener is also available in a blend.
Can I freeze sugar free sweet potato pie?
Yes, you can wrap the entire pie in plastic wrap and then in aluminum foil. Or freeze individual slices the same way. The pie will keep well in the freezer for up to 3 months. Defrost overnight in the refrigerator. The crust will probably be softer and more crumbly.
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Here are more delicious sugar free desserts to try:
Sugar Free Sweet Potato Pie
- Prep Time: 10 minutes
- Bake sweet potatoes: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This sugar free sweet potato pie is a recreation of a classic Holiday dessert. It is just as rich and creamy, with warm, fragrant spices and a smooth textured filling but with the addition of a sugar substitute. This delicious pie may even replace your traditional pumpkin pie!
Ingredients
Grain Free Almond Crust
- 2 cups fine almond flour
- ⅓ cup sugar sweetener (Allulose/Erythritol blend)
- 5 tablespoons melted butter
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Filling
- 3 medium sweet potatoes, baked, cooled and peeled
- 3 tablespoons butter, softened
- 1 cup brown sugar substitute*
- ½ cup half and half*
- 2 large eggs
- ½ teaspoon ground nutmeg
- ½ teaspoon cinnamon
- ¼ ground ginger
- 2 teaspoons pure vanilla extract
Instructions
1.Preheat oven to 375°F. Scrub sweet potatoes. Make a slice in the center of the potato. Or poke a few holes with a fork for steam to escape. Bake for 45-60 minutes or until soft. Let cool to room temperature. Meanwhile make the crust.
- Lower oven to 325°F. Lightly spray a 9" pie plate with non-stick baking spray.
- Combine flour, butter, sweetener, salt and cinnamon. Stir to combine.
- Press dough onto the bottom and sides of pie pan, smooth evenly. Use a fork to poke some holes in the bottom to prevent crust from air bubbles.
- Bake crust for about 8 minutes. Remove to rack.
- Cut sweet potatoes in half lengthwise. Scoop out the softened potato and place in a large bowl or food processor.
- Add the remaining ingredients to the bowl or processor. If using a processor, pulse for 1-2 minutes, scraping halfway to combine ingredients. Or use a hand mixer to beat ingredients until smooth.
- Pour filling into the pie crust.
- Place pie on the center rack in the oven and bake for 45-60 minutes. After 30 minutes, check the pie crust for over browning. If too browned, lightly cover with aluminum foil or pie shields.
- Because all ovens heat differently, begin testing the pie for doneness after 45 minutes. Insert a knife about 2 inches from the crust. If the knife comes out clean, the pie is done. The center will still be jiggly but will firm up as it cools. If the knife is still gooey, continue baking for another 10-15 minutes and test again.
- Remove pie to cool completely and store covered in the refrigerator.
- Serve with sugar free whipped cream or ice cream.*
Notes
*Taste a bit of the filling to see if it needs more sweetener or spices. Add only a little bit at a time.
*To make it easier to slice, heat a sharp knife under hot water for about 15 seconds, wipe dry and slice the pie.
*Store leftover covered pie in the refrigerator for up to 3 days.
*You can free the entire pie or individual slices wrapped in plastic and aluminum foil for up to 3 months. Defrost overnight in the refrigerator. The crust may be softer or a bit crumbly after defrosting.
*To use the crust for a quiche: lower the sweetener to 2 teaspoons, use 4 tablespoons butter, take out the cinnamon.
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