Crustless Sweet Potato Pie (or Quick No-Bake Pudding) with Coconut Whipped Cream

Crustless Sweet Potato Pie (or Quick No-Bake Pudding) with Coconut Whipped Cream - Vegan & GF // Follow Me on Pinterest

Is it still considered a pie if it doesn’t have a crust? Or is this more of a custard? Those are life’s big questions right there. I’m going with pie because it’s sliceable.

Crustless Sweet Potato Pie (or Quick No-Bake Pudding) with Coconut Whipped Cream - Vegan & GF // Follow Me on Pinterest

Titles aside, this is a recipe I’ve been thinking up since Thanksgiving, and now I’m so smitten with it, I couldn’t wait a whole other year to share it with you. Additionally, it’s insanely cold these days and when my five layers of clothing weren’t cutting it, I decided warm sweet potato pie filling was the solution.

Crustless Sweet Potato Pie (or Quick No-Bake Pudding) with Coconut Whipped Cream - Vegan & GF // Follow Me on Pinterest

In the past, I’ve used tofu or cornstarch as thickeners. This time, I tried something different: cashews. Because, well, what can’t the little cashew do? They’re so versatile – from savory to sweet recipes – and I especially love them in homemade nut milk (no straining! though you do miss out on an opportunity to talk about nut milk bags). I typically soak my cashews for a couple of hours before using them, but for today’s recipe I simply added them to the blender with the other ingredients and blended everything for a couple of minutes until smooth. The result was a perfectly creamy, rich but not heavy, ridiculously easy dessert. If you’re particularly short on time, you can even skip the baking, call this sweet potato pudding, and grab a spoon. I had trouble not eating it straight out of the blender.

Coconut Whipped Cream - Vegan & GF // Follow Me on Pinterest

So, whether you call it crustless pie, custard, or pudding, I hope we can all agree that filling trumps crust any day (and coconut whipped cream is divine). The crust, after all, is just a vehicle for the filling.

Crustless Sweet Potato Pie (or Quick No-Bake Pudding) with Coconut Whipped Cream - Vegan & GF // Follow Me on Pinterest

Crustless Sweet Potato Pie with Coconut Milk Whipped Cream | Vegan & Gluten-Free
Prep time
Cook time
Total time
This recipe is dedicated to all of my fellow pie filling lovers, who can usually be found standing in the refrigerator door when no one is looking, scooping out the filling and leaving a sad, empty crust. Alternatively, if you don't feel like baking, this recipe makes one seriously good (and super quick) sweet potato pudding. Top with homemade coconut whipped cream and enjoy!
Recipe type: Dessert
Serves: 4-6
For the Pie Filling:
  • 1 15 ounce can sweet potato puree
  • ⅔ cup raw cashews
  • ½ cup unsweetened non-dairy milk (I used homemade cashew milk)
  • ¼ cup pure maple syrup
  • 1 tablespoon freshly squeezed orange juice
  • 1½ tablespoons arrowroot powder (or tapioca starch)
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon molasses
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon vanilla bean powder
  • ¼ teaspoon sea salt
  • coconut oil for greasing the pan
For the Coconut Whipped Cream:
  • 1 can full-fat coconut milk, refrigerated overnight
  • 2 tablespoons vegan powdered sugar, sifted
  • ¼ teaspoon vanilla bean powder
  1. Pre-heat the oven to 350 degrees F.
  2. Lightly grease a pie dish with coconut oil and set it aside.
  3. In a high speed blender, process all of the filling ingredients until very smooth (about 2 minutes).
  4. Transfer the sweet potato filling to the prepared pie dish and bake it for 35-40 minutes, or until firm to the touch.
  5. Allow to cool until just warm (about 1 hour) before serving. The filling will firm up as it cools.
  6. Just before serving, prepare the coconut whipped cream by opening the can of coconut milk and scooping out the top layer of solid coconut cream into the bowl of a stand mixer (Sidenote: save the remaining coconut liquid for smoothies).
  7. Mix the coconut cream, powdered sugar, and vanilla bean powder on low speed until combined, then crank it up to high speed for 1-2 more minutes until light and fluffy.
  8. Generously dollop over the sweet potato filling and serve immediately.
Leftover coconut whipped cream can be stored in a container in the fridge for 2-3 days. It will harden when cold, so simply mix it on high speed until it's light and airy again.

I do not recommend using the Whole Foods 365 brand of full-fat, canned organic coconut milk. I had a tough time getting it to separate when refrigerated, which made for a runnier whipped cream than I would have liked.



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  1. says

    this looks great, lady! i’m all for keeping warm these days, too! i cannot believe how cold it has been. i can literally not remember when it has been this cold for so many consecutive days. it makes me miss 40 degree weather and curse myself that i always complained that that was cold. now i know….5 degrees is cold, 40 is mild 😉

    this looks so good and i love that it’s just the filling! my go-to pumpkin pie recipe is from gluten-free goddess and it’s crustless as well. i love the ingredients in this sweet potato pie and that it’s only sweetened with maple syrup!

    • says

      Thanks, Caitlin! I agree about the frigid weather. What I would give for a 40 degree day after the cold stretch we’ve had…it’s all relative I guess!

  2. says

    Crustless? Now you’re speaking my language! I love pie but fear making crusts. This is the perfect solution and way better than buying a pre made crust in the frozen section. Sounds delicious!

    • says

      I fear making crusts a little too, and since traditional pie crust isn’t my thing, I figured I’d skip it this time. Plus, it means more room for sweet potato pie filling. :)

  3. says

    Ooooh yes please. As much as I love crust it’s good to lighten things up sometimes and this recipe doesn’t look like it’s lacking in the slightest.
    I’ve been hoarding cans of pumpkin too so even more perfect!

  4. says

    I’ve been thinking about a crustless version of sweet potato pie since I saw Joy the Baker’s dad’s version around Thanksgiving. But I never got around to healthifying it a bit.

  5. says

    Amanda, this looks crazy delicious. And, you can call it whatever you want. You’re the boss here. I can’t wait to taste it. I’ve never made sweet potato pie before, but since I love pumpkin pie, I know I’ll love this.

    BTW – I’m running a foodie gift box giveaway til Sat. Don’t forget to enter. Just leave a comment on my Maille Salmon recipe post and I’ll drop your name into the hat.

    • says

      Oh, I think you’ll love sweet potato pie! I thought about using pumpkin for this recipe (and you definitely could), but the sweet potato is naturally sweeter, which meant I was able to use just a small amount of maple syrup. Love it when that happens!

  6. Dana says

    Hi Amanda,
    Love your blog! And this recipe was awesome and so inspirational! I did a mix-up of it using butternut squash instead of sweet potatoes and it came out amazing! Thank you!

    I noticed this post got taken off of Finding Vegan, which is where I originally found it. I had to google around for you to leave this comment. Did you take it down on purpose? If not you might want to look into that. Finding Vegan is a great resource for a lot of people I know, so it would be nice to continue finding your recipes on there. Thank you so much for all your contributions! 😀


    • says

      Hi Dana! I’m so happy to hear that you enjoyed the recipe! I’ll have to try it with butternut squash.
      I checked Finding Vegan and I’m seeing my post here. Perhaps there was a temporary technical glitch?

  7. Ceil says

    Hi Amanda,

    As a kid, sweet potato pudding was my fave dessert. Thanks for sharing this amazing recipe. I look forward to making and eating it one day. :)


  8. Laura S. says

    I’m wondering if this would work with regular sweet potatoes (steamed and mashed) vs. the puree. Do you know if they put anything in the puree that makes it any different? Thanks Amanda!

  9. Pamela says

    I made this for Thanksgiving this year. Decreased the maple syrup to 2 TBLS (actually didn’t even use any in the second batch) as the molasses was sweet enough for us. We poured this into a pre-baked pie shell and froze it for two hours. It was perfect served with whipped cream. Next time we will try it with the coconut whipped cream. Fabulous recipe!! Thank you for sharing with us.

    • says

      That’s GREAT to hear, Pamela! Really awesome that you were able to decrease the maple syrup and have the molasses be sweet enough. I’m going to try that next time I make sweet potato pie!

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