I LOVED pumpkin pie when I was younger. The spices, the consistency, the crust, it was everything for me! As I’ve grown older it’s taken me quite some time to find that perfect flavour and I never would have thought it wouldn’t have had pumpkin at all. This sweet potato pie checks a number of boxes for me, gluten free, vegan, and nut free!
1 1/2 cups Organic White Royal Quinoa, cooked and cooled to room temperature
1⁄2 cup Brown Rice Flour
2 heaping tablespoons Ground Flax
4 tablespoons Vegan Butter, room temperature
4 tablespoons Maple Syrup
3 1/2 cups Sweet Potato (approx 2 medium sweet potatoes)
3/4 cup Vanilla Soy Milk
3⁄4 cup Cane Sugar
1 1/4 teaspoon Cinnamon
1⁄4 teaspoon Ground Cloves
1⁄4 teaspoon Ground Ginger
Flax Eggs (2 Tbsp ground flax + 6 Tbsp warm water)
- Preheat the oven to 400F (do this well before you plan on baking to ensure a consistent heat).
- In a large bowl, stir together quinoa, brown rice flour, flax and maple syrup.
- Using a fork, fold in the butter and combine evenly.
- Then, use a fork to fold in the room-temperature butter. Be sure to combine evenly.
- Grease a pie plate with coconut oil or cooking spray and press the quinoa mixture into the plate to form the crust.
- Bake the empty crust for 10 minutes.
- Peel, chop and boil the sweet potatoes to soften them for about 20-25 minutes.
- Drain the water from the potatoes and put the softened potatoes into a medium mixing bowl.
- Add the soy milk and use an immersion blender to make smooth and then add in the remaining ingredients.
- Pour the mixture into the pre-baked crust- do not overfill, the filling will rise when baking but set when it is nearly done.
- Bake for 60-70 minutes or until a toothpick comes out clean from the centre.
Note: Keep an eye on the crust while baking, if it starts to brown too quickly, add aluminum foil around the edges to keep it from burning.
Let me know if you make this and make sure to tag me @JackDHarding if you do!