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vegan, gluten-free, oil-free, sweet, pies & crumbles · November 6, 2017

Sweet Potato Pumpkin Pie

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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.

Sweet Potato Pumpkin Pie

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.

Sweet Potato Pumpkin Pie

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.

Sweet Potato Pumpkin PieSweet Potato Pumpkin Pie

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.

  1. Pumpkin puree, obvi.
  2. Sweet potato. Baked in the microwave or oven, as you wish, and mashed.
  3. 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.
  4. Pumpkin pie spice in abundance.
  5. Vanilla extract because the back of the Libby’s can taught me well.
  6. 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!

Sweet Potato Pumpkin Pie

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.

Sweet Potato Pumpkin Pie

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…

Sweet Potato Pumpkin Pie

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Sweet Potato Pumpkin Pie

★★★★★ 4.8 from 11 reviews
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 8 people 1x
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Description

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

Scale

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

  1. Preheat the oven to 425F.
  2. 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.
  3. 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!)
  4. Press into the pan and crimp the edges. Set aside.
  5. Combine all the filling ingredients in a blender. Blend on high until smooth and creamy.
  6. Pour into the crust and smooth the top.
  7. Bake for 15 minutes at 425F. Reduce the heat to 350 and bake for an additional 40-45 minutes.
  8. Remove from the oven. Cool. Chill overnight.
  9. 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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Sweet Potato Pumpkin Pie

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In: vegan, gluten-free, oil-free, sweet, pies & crumbles · Tagged: crust, dessert, easy, fall, holiday, pumpkin, sweet potato, Thanksgiving, video, vegan, dairy-free, egg-free, oat, paleo, pie crust

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Comments

  1. Andrea says

    November 6, 2017 at 11:29 am

    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! 🙂

    ★★★★★

    Reply
    • Natalie says

      November 6, 2017 at 7:15 pm

      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!

      Reply
  2. Fallon says

    November 6, 2017 at 12:19 pm

    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!

    Reply
    • Natalie says

      November 6, 2017 at 7:12 pm

      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❤️

      Reply
  3. The Vegan 8 says

    November 6, 2017 at 2:47 pm

    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!

    Reply
    • Natalie says

      November 6, 2017 at 7:05 pm

      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…😊

      Reply
  4. Sara says

    November 6, 2017 at 5:38 pm

    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!

    Reply
    • Natalie says

      November 6, 2017 at 7:01 pm

      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!

      Reply
  5. Leah M | love me, feed me says

    November 6, 2017 at 7:50 pm

    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.

    Reply
    • Natalie says

      November 6, 2017 at 8:46 pm

      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

      Reply
  6. Ela says

    November 6, 2017 at 10:02 pm

    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. 🙂

    Reply
    • Natalie says

      November 7, 2017 at 9:10 am

      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 🙂

      Reply
  7. Nisha / @rainbowplantlife says

    November 7, 2017 at 11:38 am

    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!

    Reply
    • Natalie says

      November 7, 2017 at 4:33 pm

      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

      Reply
      • Nisha / @rainbowplantlife says

        November 12, 2017 at 10:31 pm

        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!

        Reply
  8. Frances says

    November 9, 2017 at 11:14 am

    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?

    Reply
    • Frances says

      November 9, 2017 at 11:15 am

      Oops, typo. We are oil free and nut free. As well as dairy free.

      Reply
    • Natalie says

      November 9, 2017 at 2:47 pm

      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/

      Reply
  9. Kelsey says

    November 11, 2017 at 5:59 pm

    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?

    Reply
    • Natalie says

      November 11, 2017 at 10:42 pm

      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!

      Reply
      • Keklsey says

        November 13, 2017 at 10:48 am

        Oh, awesome! Thank you!

        Also, do you think I can sub honey for maple syrup?

        Thanks!

        Reply
        • Natalie says

          November 13, 2017 at 11:01 am

          Absolutely! Honey will work just as well 🙂

          Reply
  10. Larissa says

    November 12, 2017 at 8:40 am

    Hi Natalie, how many cups of oats to make 1 1/2 cups of oat flour? Thanks!

    ★★★★★

    Reply
    • Natalie says

      November 12, 2017 at 8:53 am

      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 🙂

      Reply
  11. Ashley says

    November 13, 2017 at 9:30 pm

    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! 😀

    ★★★★★

    Reply
    • Natalie says

      November 14, 2017 at 9:04 am

      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!

      Reply
  12. Colleen says

    November 16, 2017 at 3:12 pm

    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.

    ★★★★★

    Reply
    • Natalie says

      November 16, 2017 at 4:55 pm

      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 🙂

      Reply
      • Colleen says

        November 17, 2017 at 1:14 am

        Thanks for your reply! I can’t wait to make it this Thanksgiving.

        ★★★★★

        Reply
  13. Nadia says

    November 19, 2017 at 1:18 pm

    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! 😀

    Reply
    • Natalie says

      November 19, 2017 at 3:52 pm

      Thank you Nadia! I don’t think the hybrid is popular here either, but personally I am a big fan 🙂

      Reply
  14. Laura says

    November 19, 2017 at 3:06 pm

    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.

    Reply
    • Natalie says

      November 19, 2017 at 3:51 pm

      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!

      Reply
  15. Dee | Green Smoothie Gourmet says

    November 19, 2017 at 9:24 pm

    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

    ★★★★★

    Reply
    • Natalie says

      November 20, 2017 at 10:35 am

      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 🙂

      Reply
  16. Lissy says

    November 20, 2017 at 6:59 am

    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.

    ★★★★★

    Reply
    • Natalie says

      November 20, 2017 at 10:36 am

      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!

      Reply
  17. Sue says

    November 20, 2017 at 8:49 am

    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!

    Reply
    • Natalie says

      November 20, 2017 at 10:33 am

      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!

      Reply
  18. Alexandria Phillips says

    November 20, 2017 at 2:13 pm

    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.

    ★★★

    Reply
    • Natalie says

      November 20, 2017 at 2:56 pm

      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!

      Reply
  19. Ginevra says

    December 8, 2017 at 9:02 am

    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!

    ★★★★★

    Reply
    • Natalie says

      December 8, 2017 at 10:55 am

      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!

      Reply
  20. Ting says

    December 27, 2017 at 9:53 am

    Hi Natalie, could 8 inches fit this recipe? Thanks.

    ★★★★★

    Reply
    • Natalie says

      December 27, 2017 at 4:34 pm

      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 🙂

      Reply
      • Ting says

        January 1, 2018 at 10:04 am

        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😁

        ★★★★★

        Reply
        • Natalie says

          January 1, 2018 at 6:22 pm

          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!

          Reply
  21. Cynthia says

    May 15, 2018 at 11:09 pm

    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!

    Reply
    • Natalie says

      May 16, 2018 at 10:29 am

      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!

      Reply
      • Cynthia says

        May 16, 2018 at 5:25 pm

        Oh, Natalie, I meant in the pie filling, the pumpkin part. Sorry if that wasn’t clear 😊😊

        Reply
        • Natalie says

          May 16, 2018 at 6:36 pm

          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 🙂

          Reply
  22. EKS says

    October 1, 2018 at 1:50 pm

    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?!

    Reply
    • Natalie says

      October 2, 2018 at 10:45 am

      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 🙂

      Reply
  23. Anon says

    December 6, 2018 at 2:54 pm

    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.

    Reply
    • Natalie says

      December 6, 2018 at 8:39 pm

      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 🙂

      Reply
  24. Cheryl says

    September 11, 2020 at 3:49 pm

    I’m looking for a chocolate mousse like pie that I thought I saw on your site. It had a pecan crust and used Sunbutter in it somewhere. I cannot find it now! Am I just really confused since I visit so many sites???

    Reply
    • Natalie says

      September 11, 2020 at 4:52 pm

      Hmm I have a SunButter pumpkin pie: https://nataliejo.co/sunbutter-pumpkin-pie/

      And I have this chocolate pie: https://nataliejo.co/no-bake-vegan-chocolate-cream-pie-2/

      But I”m not sure either of those are what you are thinking of…😕

      Reply
    • Natalie says

      September 11, 2020 at 5:01 pm

      Oh I do also have this sunbutter non-pie mousse: https://nataliejo.co/sunbutter-chocolate-mousse/

      Reply
  25. Jazz says

    September 23, 2020 at 12:50 pm

    Hi i just made this with the almond crust and the sticky out crust part burnt in the oven at 425 F(210C) so fingers crossed it wont ruin the whole pie but I turned it down now to 350 maybe bit under so fingers crossed on the result… But the mixture was delish 🙂

    Reply
    • Natalie says

      September 23, 2020 at 2:19 pm

      Good call on turning it down, you could also move it to a lower rack in the oven or cover with foil to prevent it baking too fast and burning next time. Hope your pie turns out perfect!

      Reply
  26. irene says

    January 10, 2022 at 4:46 pm

    Hi natalie, So happy to find your site!

    I had just made a pumpkin pie filling (custard) – (NOT vegan…. Just because it was a quick treat).
    But It got me to thinking how to renovate it, and I thought banana…

    That is when I found your site – and then Voila…. Your idea of sweet potato / pumpkin! Yaaaa.

    I wanted to suggest something for the crust.
    Years ago, I made an apple pie (I think it is from the enchanted broccoli forest cookbook by Mollie Katzen. (the original…. It was vegetarian)

    Delicious! It had an oatmeal cookie crust.
    It had butter, but we could sub coconut oil.
    Also – she added TOASTED NUTS to the crust! That adds crunch.
    (and I also think the oil adds crunch to the crust, too.)

    You are VERY CREATIVE!!!! Keep it up & thanks for sharing!!!

    Reply
    • Natalie says

      January 10, 2022 at 5:12 pm

      Hi Irene! So happy you found me and this delicious pie🤗 I am a HUGE pumpkin pie fan and this is my favorite way to make it, the sweet potato just enhances the fall coziness so deliciously!

      And I LOVE that crust inspiration, I will have to experiment with it myself. Appreciate your lovely feedback!

      Reply

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DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made this many many times to get it just right, and alas it is PERFECT. Date-sweetened, high protein, and soooooo creamy🍦 Add whatever mix-ins you love (chocolate chips, sprinkles, brownie chunks, cookie dough, m&ms, granola, etc.)

If you don’t have a Ninja Creami, I’ll pop the link to my blender chocolate soft serve recipe in my stories✌️

INGREDIENTS
1 cup (240g) cashew milk (or almond milk)
1/2 cup (120g) canned coconut milk
2 scoops (40g) chocolate protein powder (I use @sproutliving)
2-3 (65g) pitted medjool dates
2 tbsp (12g) cocoa powder
1/8 tsp salt
1/2 tsp vanilla extract
Optional: 1 tbsp (16g) chocolate @sunbutter, peanut butter, or tahini

Blend all the ingredients until smooth. Pour into a Creami container and freeze overnight. Process on the light ice cream setting, it will be powdery at this point. Add a splash of milk (preferably coconut) and re-spin once or twice as needed. Add mix-ins of choice, and process on the mix-in setting. Enjoy!

#ninjacreami #creami #ninjacreamirecipes #dairyfreeicecream
SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/g SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/gf brownies stuffed with a thick layer of @sunbutter [a d] for an insanely decadent brownie experience😋😋

New recipe on my website → @feastingonfruit link in bio!
No-Churn Pistachio Ice Cream💚 A love it or hate No-Churn Pistachio Ice Cream💚 A love it or hate it flavor, but if you love it you will LOVE this recipe! Dairy-free, just 6 ingredients, and creamy as can be thanks to @edwardandsons Let’s Do Organic Heavy Coconut Cream🍨

INGREDIENTS
-1 cups (130g) raw pistachios, shells removed
-2 cans 13.5oz cans @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/3 cup (105g) maple syrup
-1 tsp vanilla extract
-1 tsp almond extract
-1/2 tsp salt
-Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color

INSTRUCTIONS
Shake the coconut cream cans and pour the entire contents into a medium saucepan. Add pistachios, maple syrup, and salt. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften. Remove from heat, stir in the extracts, cool 10 minutes. Blend until very smooth.

Pour into a silicone ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.

Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.

If you have an ice cream maker: cool the mixture 1-2 hours after blending, then churn for 30-45 minutes

If you have a Ninja Creami: cool the mixture for 30 minutes, then pour into Creami containers and freeze overnight. Then process on the ice cream setting. If it comes out powdery, add a splash of coconut milk and re-spin 1 to 2 times

#dairyfreeicecream #pistachioicecream #veganicecream #nochurnicecream
Perfect VEGAN and PALEO chocolate cupcakes! With j Perfect VEGAN and PALEO chocolate cupcakes! With just 8 ingredients, TWO forms of chocolate, and a soft rich crumb🍫🧁 

Shown here with a basic dairy-free buttercream on top, but I linked to an easy chocolate coconut cream frosting in my stories!

INGREDIENTS
-1/2 cup (90g) dark chocolate chips
-3/4 cup (105g) coconut sugar
-1 1/4 cup (300g) almond milk
-1 tbsp apple cider vinegar
-1 1/4 cup (160g) cassava flour
-1/2 cup (50g) cocoa powder
-1 tsp baking soda
-1/2 tsp salt

INSTRUCTIONS
Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting.

#veganpaleo #chocolatecupcakes #vegancupcakes #healthybaking
Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy, chewy, easy, chocolate chip, chocolate dipped, granola bars!

INGREDIENTS
-4 cups (120g) crispy rice cereal
-2 cups (160g) quick oats
-2 14oz cans sweetened condensed coconut milk
-1/2 tsp salt
-3/4 cup (120g) mini chocolate chips
-1/2 cup (80g) chocolate chips, melted

Combine cereal, oats, and salt in a large bowl. In a small saucepan, heat the sweetened condensed coconut milk to a simmer. Simmer and whisk until smooth and visibly thickened (8-10 minutes). Pour on top of the dry ingredients and mix until evenly coated. Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)

Preheat the oven to 250°F. Fold in mini chocolate chips. Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly. Bake 1 hour at 250°F. Cool, then chill 4 hours (makes them easier to slice/coat). Lift out of the pan, slice into 10 bars.

Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set.

#granolabars #homemadesnacks #chocolatechip #veganglutenfreerecipes
Working on another homemade ice cream recipe today Working on another homemade ice cream recipe today, but in the meantime…THIS drizzle moment😍

Chocolate meets no-churn PB CHOCOLATE CHIP COOKIE SOFT SERVE🍪🍦

INGREDIENTS (3-4 servings)
-1 15oz can full-fat coconut milk
-1 cup (250g) peanut butter (or another nut/seed butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? Bake these vegan strawberry shortcake MUFFINS instead🍓🍓 Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes

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