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Lightened up Sweet Potato Pie with Sweet and Salty Pecan Crust (gluten free, low carb!)

A lightened up sweet potato pie. So creamy and delicious, you'll never tell the difference! Gluten free, low carb and easily paleo!
Course Dessert, Gluten Free, Pie, Thanksgiving
Keyword sweet potato pie
Prep Time 10 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 5 minutes
Servings 9 slices
Calories 290 kcal
Author Monique Volz of Ambitious Kitchen


  • For the crust:
  • 1 1/2 cups raw pecans
  • 1/2 teaspoon kosher salt
  • 3 tablespoons dark brown sugar
  • 1 1/2 tablespoons unsalted butter, melted
  • For the filling:
  • 1 1/2 pounds sweet potatoes
  • 1/2 cup dark brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • pinch ground cloves
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon unsalted butter, melted
  • 1/2 tablespoon vanilla extract
  • 1 egg
  • 2 egg whites


  1. To roast the sweet potatoes: Preheat oven to 400 degrees F. Poke sweet potatoes with a fork a few times, then place on baking sheet lined with foil. Roast for 45 minutes or until knife tender. Turn down oven to 350 degrees F and set sweet potatoes aside to cool off.

  2. To make the crust: Place pecans, salt and sugar in the bowl of a food processor and pulse until the nuts begin to become very crumbly and look like wet sand; this should take less than 1 min. Next add the melted butter and process again. I like to taste the crust at this point to see if I may need to add more salt. 

  3. Dump the mixture into a 9 inch pie pan and press crust to the edges evenly with your fingertips. Bake for 10-12 minutes, being careful not to overbake. I usually take mine out at 10 minutes.
  4. To make the filling: While the crust is baking, you can start making the filling. Scoop filling out of cooled roasted sweet potatoes and peel away skin. Place in a food processor and process until somewhat smooth and fibers are removed.

  5. Next, add in all of the ingredients and spices except the egg and egg whites; process again until smooth and creamy. 

  6. Add in egg and egg whites and process once more until smooth. 
  7. Pour filling into prepared pie crust, smoothing over top. Bake at 350 degrees F for 40-50 minutes or until knife or toothpick inserted into the middle comes out clean. 
  8. Allow pie to cool to room temperature to help set the pie. Serve with fresh real whipped cream, coconut whipped cream and/or your favorite ice cream. I love serving my pie warm so the ice cream melts on top. Serves 9.

Recipe Notes

This pie is naturally gluten free thanks to the pecan crust. If you prefer to omit the crust, each slice is only 125 calories (based on 9 slices). You can simply bake the filling without the crust, except I recommend checking if it's done after 30 minutes of baking.

TO MAKE DAIRY FREE: use a vegan buttery stick in place of the real butter.

TO MAKE PALEO: Use coconut sugar instead of brown sugar.

Nutrition Facts
Lightened up Sweet Potato Pie with Sweet and Salty Pecan Crust (gluten free, low carb!)
Amount Per Serving (1 slice)
Calories 290 Calories from Fat 157
% Daily Value*
Fat 17.4g27%
Carbohydrates 12.2g4%
Fiber 3.5g15%
Sugar 19.8g22%
Protein 4.8g10%
* Percent Daily Values are based on a 2000 calorie diet.