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

January 24, 2014

in Other Desserts

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

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 //

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 //

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 //

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 //

Crustless Sweet Potato Pie with Coconut Milk Whipped Cream | Vegan & Gluten-Free
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
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!
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.



{ 24 comments… read them below or add one }

Caitlin January 24, 2014 at 10:44 am

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!
Caitlin recently posted…Favorites | On Friday


Amanda January 24, 2014 at 6:51 pm

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!


Cadry January 24, 2014 at 12:40 pm

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!
Cadry recently posted…Review: Donut Friend in Los Angeles (Highland Park)


Amanda January 24, 2014 at 6:52 pm

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. :)


Abby @ The Frosted Vegan January 24, 2014 at 2:09 pm

I loooove cashews! What can’t they do, for real?! I’ve recently jumped on the cashew milk train and I am loooving it : ) Have a good weekend!
Abby @ The Frosted Vegan recently posted…Savory +Spicy Triple Nut Butter


Amanda January 24, 2014 at 6:53 pm

Cashew milk is my favorite. Hope you have a great weekend too!


Katie @ Produce on Parade January 24, 2014 at 2:14 pm

Yuuuuuuuumm! I want some pie now :*( I love crustless pies!
Katie @ Produce on Parade recently posted…Chickenless Noodle Soup


Amanda January 24, 2014 at 6:54 pm

I will send you some pie. You send me some of that chai French toast. Deal?


Katie @ Produce on Parade January 24, 2014 at 7:35 pm

Haha, it’s a deal! ;)
Katie @ Produce on Parade recently posted…Chickenless Noodle Soup


Emma January 24, 2014 at 5:04 pm

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!
Emma recently posted…Raspberry Almond Smoothie


Anna {Herbivore Triathlete} January 25, 2014 at 5:29 pm

Who cares what you call this? I call it amazing! I’m not a huge fan of crust anyways, so this is perfect. It looks delicious and warming for these cold days we’ve been having.
Anna {Herbivore Triathlete} recently posted…Healthy Vegan Fridays #2


Jen @ Savory Simple January 26, 2014 at 3:58 pm

What I wouldn’t give to have this in front of my right now!
Jen @ Savory Simple recently posted…Sweet Potato, Apple and Avocado Salad (Paleo, Gluten Free, Vegan)


Amanda January 26, 2014 at 9:15 pm

I hope you have some pie in your near future, Jen!


Stephanie @ Whole Health Dork January 26, 2014 at 8:26 pm

This looks delicious! Being gluten free, I’m accustomed to not being able to eat the crust, so this pie works just fine for me! Thanks for sharing!
Stephanie @ Whole Health Dork recently posted…Friday Favorite: KT Tape


Abby January 26, 2014 at 8:34 pm

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.
Abby recently posted…Hopeful Adventurer


Amanda January 26, 2014 at 9:21 pm

I’m glad I’m not the only one who’s been dreaming of sweet potato pie since Thanksgiving. I hope you get your fix soon!


Coco in the Kitchen January 27, 2014 at 2:17 pm

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.
Coco in the Kitchen recently posted…Saffron Tea Cakes with Rosewater Icing


Amanda January 28, 2014 at 9:32 am

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!


Dana January 31, 2014 at 12:45 pm

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! :D



Amanda January 31, 2014 at 12:51 pm

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?


Ceil February 3, 2014 at 11:44 pm

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. :)



Laura S. February 7, 2014 at 10:10 am

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!


Amanda February 7, 2014 at 10:24 am

That should work just fine, Laura! The puree I used was sweet potatoes and nothing else.


Laura S. February 7, 2014 at 10:36 am

Awesome, I’m going to try it and will report back!!!


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