Don’t settle for a boring pie this holiday season. This pie’s crust is a little different — and that’s a good thing. Quinoa and walnuts make up the bulk of the ingredients for the gluten-free crust, cradling the sweet potato filling wonderfully.
This year’s sweet potato pie just got interesting. This gluten-free recipe for sweet potato pie with quinoa-walnut crust is something you really want to serve to family and friends gathered ’round (or you could keep it for yourself).
I love this pie all the way from the top to the bottom, but it’s the crust I’m crazy for. I used cooked quinoa and walnut pieces to bring fab texture to this pie. The outer edges of the crust get crispy and crunchy, while the rest is moist and a little nutty.
Although this pie is tasty on its own, what could be better dolloped on top than marshmallow fluff? You don’t have to add it (you could always use vanilla ice cream or frozen yogurt to serve on the side), but I like the way it looks and marshmallow pairs nicely with the sweet potatoes. I toasted up the fluff a bit with a kitchen torch — not a requirement, but fun if you have one to use.
Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.
Gluten-free sweet potato pie with quinoa-walnut crust recipe
This pie will take the cake at your seasonal gatherings, with a quinoa-walnut crust to keep things interesting! If you like your sweet potato pie with more seasoning, add a dash each of dried ginger, nutmeg and cloves.
Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes
For the crust
- 2 cups cooked quinoa
- 3/4 cup finely chopped walnuts
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- Nonstick cooking spray
For the filling
- 2 cups cubed baked sweet potato (you could also use canned sweet potatoes), mashed
- 2/3 cup granulated sugar
- 1/4 cup butter, softened
- 2 eggs
- 1/2 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Optional: gluten-free marshmallow fluff
For the crust
- Preheat the oven to 400 degrees F. Lightly spray a 9-inch pie pan with the nonstick spray and set aside.
- In a bowl, combine the quinoa, walnut pieces, melted butter and sugar. Stir to combine.
- Spoon the mixture into the pie pan and use your fingers to lightly press it flat, and shape it up the sides of the pan.
- Bake for 15 minutes, then remove it from the oven.
- Increase the oven temperature to 425 degrees F.
For the filling
- Add the sugar and butter to a bowl and use a mixer to cream it together. Add the eggs, and continue to blend until incorporated.
- Add the milk, a little at a time, blending until incorporated. Add the bourbon, cinnamon and salt and mix well.
- Pour the mixture into the pie crust and bake at 425 degrees F for 10 minutes.
- Reduce the oven temperature to 350 degrees F and continue to bake the pie for 20 minutes. Check the pie to make sure the crust isn’t browning too much. If it is, cover the pie lightly with aluminum foil.
- If the center of the pie is still runny after 20 minutes, cook for another 10 minutes. Check to see if the pie is done by inserting a knife into the center. If it comes out clean, the pie is done.
- Remove from the oven and cool completely.
- Serve topped with marshmallow fluff, if using.
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