This Sweet Potato Pumpkin Pie with oat cookie crust and luscious custard filling is THE dessert for your holiday table! Vegan, gluten-free, paleo-option.
A slice of sweet squash-colored custard so silky smooth your tongue will feel spoiled. Nestled in a toasty oat crust with just the right amount of crumble to remind you of your favorite crunchy cookie. Topped with a dollop of coconut cloud cream + chopped pecans because textural contrast is key. And that perfect triangle of a first bite.
Now I remember why I like November.
I feel the need to inform you that this was supposed to be a sweet potato only pie. But I reeeeeeeally love pumpkin pie. Like pie love level: better than chocolate. So if there is a crimped-edge crust in my kitchen in the fall months, odds are pretty high there will be an open can of pumpkin not far away. Or let’s be real, any month.
But what’s a girl to do when she already bought a bag of (the cutest, tiniest, 5 = 1 normal sized) sweet potatoes? Make the mashup pie of your wildest Thanksgiving dreams. A.k.a. Sweet Potato Pumpkin Pie. The only logical course of action in such a situation, of course.
The filling. Pumpkin is the predominant flavor because, um, there’s twice as much of it. But before you think I’m showing starch favoritism let me just tell you the sweet potato is essential. SP may seem like it’s playing the supporting role here, but trust me it’s doing BIG things for the flavor and texture – this amazingly simple pie would not be possible without it.
Can we just admire for a moment the fact that there are only six ingredients to this filling. And two of the six are vanilla and pumpkin pie spice. And none of the six are thickeners or starches. And I didn’t even use dates since I know some of you would appreciate more date-free recipes. And that it’s LUSCIOUS. Like lick-every-last-millimeter-of-your-spatula luscious.
Lusciousness in six. And…GO.
- Pumpkin puree, obvi.
- Sweet potato. Baked in the microwave or oven, as you wish, and mashed.
- Maple syrup for sweetness, although the sweet potato helps out too. You could experiment with less maple syrup (replace with more milk) if you wanted to, but for holidays and guests I think it’s just right.
- Pumpkin pie spice in abundance.
- Vanilla extract because the back of the Libby’s can taught me well.
- And last but not least, non-dairy milk. Just a splash. To help out the ol’ blender and just lighten things up a little.
See, amazingly simple!
The crust. But actually it is crucial that you make this part BEFORE even though we are discussing it AFTER. I just get a little overly excited about the filling okay, don’t judge.
I had almost given up on oat flour in pie crusts. They are so often chewy and weird and the opposite of yum. But I know almond flour is expensive and higher in fat, so I decided to revisit the oat crust. And I took almond butter with me this time, along with inspiration from these cookies. And after the experimenting and rolling and transferring (eeek!) and crimping and baking, the result was a not too sweet cookie-like crust.
Easy to roll. Sturdy enough to survive the flip into the pan. Browns around the edges. Slices without a fight. And a delicious compliment to the filling.
Okay fine, oats you’ve redeemed yourself.
You could easily pass this off as a “regular” pumpkin pie and only a diehard sweet potato hater would question you. But those don’t exist anyways. Or pass it off as a Thanksgiving side dish, there is sweet potato in there after all.
And just in case you forget how to use a can opener or mash a sweet potato or dollop on coconut whipped cream, it may be smart to make a few preliminary test pies before the big day. If ya know what I mean…
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Sweet Potato Pumpkin Pie
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Prep Time: 15 minutes -
Cook Time: 60 minutes
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Total Time: 75 minutes
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Yield: 8 people
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Pin RecipeDescription
This Sweet Potato Pumpkin Pie with oat cookie crust and luscious custard filling is THE dessert for your holiday table! Vegan, gluten-free, paleo-friendly.
Ingredients
Oat Flour Crust (*see notes for grain-free/paleo option)
- 1 1/2 cups (180g) oat flour
- 1/3 cup (85g) nut/seed butter ((I used almond butter))
- 1/4 cup (90g) maple syrup
- Pinch of sea salt
- 1/4 cup (60g) water
Sweet Potato Pumpkin Filling
- 1 15oz can (425g) pumpkin puree
- 1 cup (200g) baked sweet potato
- 1/2 cup (180g) maple syrup
- 1/4 cup (60g) non-dairy milk
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 425F.
- For the crust, combine everything except water in a large mixing bowl. Mix/knead adding water as needed to form a sticky ball of dough.
- Roll out the dough between two pieces of wax or parchment paper. Use one piece of paper to flip the crust into a pie pan (I spray mine with coconut oil first just to be safe!)
- Press into the pan and crimp the edges. Set aside.
- Combine all the filling ingredients in a blender. Blend on high until smooth and creamy.
- Pour into the crust and smooth the top.
- Bake for 15 minutes at 425F. Reduce the heat to 350 and bake for an additional 40-45 minutes.
- Remove from the oven. Cool. Chill overnight.
- Slice and serve with coconut whipped cream. Enjoy!
Notes
For the grain-free crust, combine 2 cups almond flour + 2 tbsp maple syrup + 2-3 tbsp water. Mix until sticky and clumpy adding water as needed. Press into a pie pan and up the sides.
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WOW! Making this for my family for Thanksgiving! Have been introducing them to healthier vegan desserts all year and your website and creations make that SO MUCH EASIER! Your recipes are delicious. Thank you for sharing and also love reading your blog posts, makes my day! 🙂
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That makes me so so happy to hear Andrea!! I am honored to be a part of your mission: Persuade Family That Healthy Can Be Yummy😊 I kept this one as non-weird as possible for just that reason–holidays with family need desserts that don’t involve avocados and tofu and weird things haha. I hope it’s a hit!
Oh, em, G!!!!!!! This looks freakin fantastic and your writing style about it made it about 1,000x more awesome. You inspire me to start writing new stuff on my dinky old blog lol.
Also, I’m seriously going to make this today because SAHM-life.
…Just as soon as I sneak out of the toddlers race car bed and ninja my way towards the kitchen. I’ll try not to sprint!
THANK YOU for taking the experimenting out of this one for us! It’s been on my kitchen to do list since the first leaf turned red and I’m still ashamedly no where closer to ‘the pie’ that will win the non-veg fam over. I cheers my cold coffee cup to you!
Do it! Start writing again I mean. And make the pie. Okay now I feel bossy, but I am just a big fan of creative expression and pie🤓 Hehe I love the mental image of race car bed > kitchen stealth run! Always happy to experiment for us, especially if it involves pumpkin. I hope yours turns out PERFECT, and you and your kiddo love it (if you decide to share😊) Thanks for reading too❤️
The fact that this post has sweet potato in the beginning means automatically I’m going to love it, hahaha! I love that you did a big amount of sweet potato in your pie. It sounds dreamy. I only do a small amount in mine, so mine isn’t worthy of a sweet potato in the description, bahaha…but this most definitely is! I love the simplicity and yummy factor going on. And pie always, always needs a big ol dollop of whipped cream on top…otherwise, it’s just not as good! What would Thanksgiving be without pumpkin pie anyways and I’m so glad you brought this one out. I’m glad you decided to throw in the pumpkin in your original only sweet potato plan because this looks fantastic girl!
I really haven’t mastered the finesse of SUBTLE sweet potato usage ha! But I didn’t put dates in this one so baby steps😂 In order to not need and sort of starch/thickener though I think more sweet potato is necessary too. But details aside, if it’s a pumpkin pie odds are I’m going to love it, so anytime you want to do a pie swap…😊
Your love for pumpkin pie must know NO bounds considering it tops chocolate…but I can say I actually get it after looking at these dreamy photos! I feel like combining pumpkin and sweet potato isn’t done often but like, why?! Seems pretty natural considering how perfectly both pair with all the warming, soul-satisfying fall spices. LOVE the simplicity of this. And I can totally relate to giving up on the oat crusts!! Happy you’ve found one that you like and isn’t ridiculously chewy – I’ve had too many of those myself, too 🙂 Looks amazing, Natalie!
Thanks goodness for AB to save us from chewy oat crust weird-ness😜 My love for pumpkin pie is pretty intense but I would trade you for a piece of that pumpkin cake of yours in an instant! I love all pumpkin desserts a whole lot. Happy new week Sara!
This is such a dream! I fully support the pumpkin and sweet potato mash up. Best of both worlds! I just can’t get over how silky this beauty is and how simple it is to make!! Magical pie.
Yes you totally get my logic 🙂 Having to DECIDE between two so very delicious things is just not something I have time for. Thanks love <3
Ha! You already had me at sweet potato! But I love that you also added pumpkin and maple syrup and oats and the coconut whip, all ingredients which I LOVE! I see my name written on this pie, haha. Beautiful video, photos, writing and great recipe. 🙂
All such yummy things!! I do love the flavors and ingredients of this time of year. And cake or pie, pumpkin things just beg for creamy white toppings and a little garnish of pecans 🙂
This creamy texture is everything – the lusciousness is just popping off the page. And it really pairs well with the dreamy, bright airy light. And I can’t tell you how much I love the combo of sweet potato and pumpkin, the best orange root veggies 🙂 Amazing recipe, Natalie!
I know right two of my favorite orange things, especially right now when almost every treat seems to be some shade of orange. Kabocha’s alright too 🙂 Thank you for coming over to check this one out. P.S. did you change your avatar pic? Maybe I’m just un-observant, so even if it’s been the same I like it <3
Hehe you’re so observant! I finally added a new avatar to my new email so instead of having a random logo design, I now have a photo 🙂 I am also craving kabocha squash right now!
What can u use in replace of the nut butter for the crust. We eat oil and nut free, as well as dairy. Could u use dates?
Oops, typo. We are oil free and nut free. As well as dairy free.
I really do not recommend oat flour crusts without some sort of fat source in them, they are really chewy and hard and just not good. You are welcome to try it with date paste, could this work instead perhaps: http://www.win-winfood.com/paleo-pie-crust/
This sounds amazing! I’m planning on making it for our Friendsgiving next weekend! So the paleo crust is ONLY almond flour, maple syrup, and water? How does it hold together after baking? Do you recommend the oat crust or almond flour crust?
Yep, just almond flour + maple syrup + water. It holds together fine, I’ve made it tons of times and it’s my favorite crust! That is the same crust I used here if it helps to see it: https://www.feastingonfruit.com/almond-medjool-date-tart/ Hope it turns out delicious!
Oh, awesome! Thank you!
Also, do you think I can sub honey for maple syrup?
Thanks!
Absolutely! Honey will work just as well 🙂
Hi Natalie, how many cups of oats to make 1 1/2 cups of oat flour? Thanks!
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Hi Larissa! I still recommend measuring after grinding to be sure, but it will be about 2 cups oats for 1.5 cups oat flour 🙂
Hey Natalie! Quick question about the oat-free version–do you add the nut butter still or no? My friend made the Pumpkin Pie Cups for a Friendsgiving last weekend and they were OUT OF THIS WORLD!! So I have to try to make this for my family’s Thanksgiving! 😀
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For the oat free crust you don’t need the nut butter, just almond flour + maple syrup + water. The almond flour has enough natural nutty fat in it to keep the crust very tender without 🙂 Ahh yay–I am so so happy you liked those!!! Yep this is basically just the bigger version of those, so I hope it’s a hit!
I HAVE to make this for Thanksgicing this year! Thank you for this recipe! I have one question: Could I use all sweet potato for this recipe? I’m not the biggest fan of pumpkin.
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Hi Colleen! Yes you can absolutely use all sweet potato, it will be approximately 2 3/4 cups. Sweet potato is a bit thicker/drier than pumpkin though so if it won’t blend consider adding an additional 1/4 cup milk. I hope it turns out perfect 🙂
Thanks for your reply! I can’t wait to make it this Thanksgiving.
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This pie looks amazing Natalie! So cream and decadent decadent yet so healthy! Pumpkin/sweet potato pies are not popular here in the UK, but I’m so tempted to try it after watching your video! 😀
Thank you Nadia! I don’t think the hybrid is popular here either, but personally I am a big fan 🙂
How do you think this crust would be with a pecan pie? Looking still for a gluten free crust I like, and haven’t quite succeeded.
I think it would work great for a pecan pie! The almond flour version in the notes section is my personal favorite gf crust, but the oat version is great too and you can roll it out like a traditional crust. Good luck!
Natalie! Your recipe makes it look so easy to create pumpkin pie! I love the filling, you could even use that in other recipes, it’s so easy and delicious. And your crust look wonderful – love a crust with flour and nut butter. thank you for sharing! Dee xx
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Oh I most certainly have used it (or a similar sweet potato base) in other recipes, it’s my favorite for a lower fat but still soooo silky filling! Thanks Dee–easy is always my goal 🙂
Wow this recipe took me back to my childhood. My dad would always make sweet potatoe pie. He would always experiment with it to make it perfect. The taste of this just took me way back to that time. And knowing it is healthy makes it even more iresistable.
Thank you for this recipe. I am deffinately going to try out the others.
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Aw I love that! Dessert + a little childhood holiday reminiscing–what could be better 🙂 I am so happy you liked it, and I look forward to hearing what you try next!
I’m definitely making this for my Thanksgiving! Just one question- with the almond flour crust, do you need to parbake before the filling goes in?
Thanks!
Hi Sue! Nope, no need to par-bake it, it will brown and get those glorious crispy edges just in the hour it takes for the filling to bake too. I hope you love this one!
I am not sure if I did something wrong but I did not like the crust. It was fine around the edges but where it touched the pie it was dense and hard. Maybe I did something wrong.
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I came up with this oat flour crust because I have had SO many questions for one, but honestly oat flour is not and will probably never be my favorite for pie crusts. This one shouldn’t be hard/chewy though, what kind of nut butter did you use and how thick/runny was it? You could try coconut oil instead to make it crispier or go with the almond flour option in the notes–that’s my favorite!
Hi Natalie! Great recipe as always! I was wondering if I could sub the seed/nut butter used in the pie crust for date paste. If possible, what measurements should I use? Would the end result be similar? Thank you in advance! Love from Italy!
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Hi Ginevra! I do not recommend subbing out the nut butter in the pie crust, since it is an oat flour crust it will be quite chewy and hard without the fat content of the nut butter to keep it tender. I’ve made low-fat oat crusts and they are really not good. Sorry!
Hi Natalie, could 8 inches fit this recipe? Thanks.
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Sure, an 8 inch pie pan will be fine too. You may have a little extra filling, just fill it to the top and don’t overflow the crust 🙂
Thanks,I had made this and it is so wonderful. I used the peanut butter to make the crust, it was good taste and cookie-like crust, no so easy to slice. May be I should use almond butter next time.
Happy new year, look forward to more creative recipes in 2018😁
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Ooh yum, I bet PB was delish with the pumpkin filling😋 Hmm peanut butter should make it just as tender as almond butter, perhaps you nut butter was just less oily/runny than mine? That could make a difference. Happy 2018 to you too!
Hi Natalie! Do you think I could replace the maple syrup in the pie filling with date paste, and if so how much in cups? Thanks!
Date paste in the crust will make it really chewy and gummy, so I don’t recommend it. You need the syrup to get that crispy crust. If you want a date-sweetened crust I would go with this kind of date + nut/oat one instead: https://www.feastingonfruit.com/no-bake-strawberry-cheesecake/ You would probably need to double it for a full pie, and it will still be much chewier than the maple syrup version. Hope that helps!
Oh, Natalie, I meant in the pie filling, the pumpkin part. Sorry if that wasn’t clear 😊😊
Ohhhhhhh! Ha sorry–yes you can definitely use dates in the filling. I’d recommend about 1/2-3/4 cup packed (8-10 if you are using medjools). You may need a little more milk to get it to blend since that will make it much thicker. Happy pie-making 🙂
This looks awesome!! I look forward to introducing it to my carnivorous guests at Thanksgiving! To be super sneaky (and vagan-y!), do you think I could sub the sweet potato for silken tofu?? Two pies is always better than one, right?!
Oooh that should be a fun experiment🤗 Hmm I know silken tofu pumpkin pies work, but I don’t think it’ll work as a 1-for-1 sub here unfortunately. I’d hate for it to not set properly, might be better finding a recipe that uses silken tofu to start with. Happy to point you to one if you need 🙂
That’s too creamy – it looks RAW! Swumpkin pie is supposed to stand up in your hand if you hold it, not form a puddle of goo. I wonder if a few flax “eggs” would improve the texture.
It actually holds up just fine to slicing, but you are welcome to try adding flax eggs! Never tried it, so not sure how it would affect the texture 🙂