Crustless Sweet Potato Pie Recipe: A Deliciously Smooth and Comforting Dessert

Crustless Sweet Potato Pie is a creamy, flavorful dessert that offers a lighter alternative to the traditional pie while still being packed with all the rich, comforting flavors you love. Without the need for a crust, this version is not only easier to prepare but also lighter, making it a fantastic choice for anyone looking for a delicious dessert without all the extra calories.

The smooth, spiced filling, made from tender mashed sweet potatoes, is infused with warm spices like cinnamon, nutmeg, and ginger, bringing out the natural sweetness of the potatoes.

How to Make Crustless Sweet Potato Pie

This recipe combines all the classic sweet potato pie flavors into one smooth, spiced filling. Without a crust, the pie is lighter, but still full of flavor. You’ll enjoy the natural sweetness of the potatoes combined with vanilla, cinnamon, and nutmeg. It’s an easy dessert that’s great for holiday dinners, family gatherings, or a cozy treat.

Ingredients

Base Ingredients:

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)

• 1 cup evaporated milk

• 1/2 cup brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground ginger

• 1/4 tsp salt

• 2 tbsp unsalted butter, melted

• 1 tbsp all-purpose flour (optional, for thicker texture)

Preparation Time

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Step-by-Step Instructions for Crustless Sweet Potato Pie Recipe

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or cooking spray.

2. Prepare the Sweet Potatoes:

Boil or bake the sweet potatoes until they’re fork-tender (about 20 minutes of boiling or 45 minutes of baking). Let them cool slightly, then peel and mash them until smooth. Measure 2 cups of mashed sweet potatoes.

3. Mix the Filling:

In a large mixing bowl, combine the mashed sweet potatoes, evaporated milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, and melted butter. If you prefer a thicker pie, add the flour and mix until smooth and well-combined.

4. Bake the Pie:

Pour the sweet potato mixture into the prepared pie dish. Use a spatula to smooth out the top evenly. Bake in the preheated oven for 45-50 minutes, or until the pie is set in the center and slightly puffed. A knife or toothpick inserted into the center should come out clean.

5. Cool and Serve:

Let the pie cool for at least 30 minutes to set. Serve warm or chilled, and top with whipped cream or a sprinkle of cinnamon, if desired.

Storage & Shelf Life

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: This pie can be frozen before baking. Cover the unbaked pie tightly with plastic wrap and foil, and freeze for up to 3 months. To bake, thaw overnight in the refrigerator and bake as directed.

Serving Suggestions

• Garnish: Top with whipped cream or a dusting of cinnamon for added flavor and visual appeal.
• Pairing Options: This pie pairs wonderfully with a scoop of vanilla ice cream or a warm cup of chai tea.

Portion Guide

• 1 person: About 1 slice

• 6 people: Full recipe as listed

Allergy Guide

• Gluten-Free: Naturally gluten-free.
• Dairy-Free Option: Use a dairy-free milk alternative like coconut milk and a non-dairy butter substitute.
• Nut-Free: This recipe does not contain nuts.

Crustless Sweet Potato Pie offers the same delicious flavor as the classic version but in a lighter, simpler form. It’s an easy-to-make dessert that’s perfect for fall, holiday meals, or any time you want a comforting, tasty treat!