This gluten-free sweet potato pie with marshmallow creme isn’t your average Thanksgiving dessert—it’s your new showstopper. Rich, creamy, and made with roasted sweet potatoes and a toasted marshmallow topping, this pie blends Southern charm with gluten-free finesse. Whether you’re celiac, cutting gluten, or simply seeking a unique alternative to pumpkin pie, this upgraded holiday classic delivers on every level. Looking for more seasonal ideas? Check out our gluten free pies for inspiration.

Let’s face it—many gluten-free desserts fall flat on texture or taste. But not this one. This gluten-free sweet potato pie with marshmallow creme combines buttery brown butter sweet potato filling, a perfectly flaky homemade (or store-bought) crust, and a cloud-like marshmallow topping that toasts to golden perfection. It’s decadent without being over-sweet, and customizable with bourbon, vegan swaps, or a nutty crust. Craving something memorable, inclusive, and utterly irresistible this season? Let’s bake the gluten free sweet potato pie with marshmallow creme everyone will ask for again next year.

Why Gluten-Free Sweet Potato Pie With Marshmallow Creme Deserves a Spot on Your Holiday Table

Not Just Another Pumpkin Pie: The Sweet Potato Advantage

Pumpkin pie dominates most holiday tables, but sweet potato pie brings more depth and natural sweetness. When roasted, sweet potatoes caramelize and develop a richer flavor than canned pumpkin. This results in a smoother texture and less reliance on added sugar or spice. If you love rich, spiced bakes, you might also enjoy our Gluten Free Dutch Apple Pie a fall favorite with a crumbly oat topping. In a dessert like this gluten-free sweet potato pie with marshmallow creme, the filling stands out with balanced sweetness, nutty undertones from brown butter, and just a touch of spice. Unlike pumpkin pie, which often leans heavily on cinnamon and clove, this version keeps the flavor profile clean, allowing the sweet potatoes to shine.

Southern Tradition Meets Gluten-Free Innovation

Sweet potato pie has deep Southern roots, but this recipe updates the classic for modern dietary needs. It keeps traditional methods—like roasting whole sweet potatoes and using dark brown sugar—while removing gluten without sacrificing texture. This version also includes flexible options for dairy-free diets, a bourbon-spiked filling for extra depth, and a nut-based crust for those who prefer added crunch.

What makes this version of gluten-free sweet potato pie with marshmallow creme more than just allergen-friendly is its attention to structure. A properly par-baked gluten-free crust supports the custard without getting soggy. The marshmallow topping—whether classic meringue, aquafaba-based, or marshmallow creme—adds a contrasting lightness without overwhelming the base.

This isn’t a compromise recipe. It’s a strategic improvement on a Southern staple that happens to be gluten-free

Key Ingredients That Make This Pie Unforgettable

460g of Sweet Potatoes: Roasted for Natural Sweetness

Roasting sweet potatoes intensifies their natural sugars and brings out a richer, more concentrated taste than other cooking methods. For this gluten-free sweet potato pie with marshmallow creme, use about 3 medium sweet potatoes to get 460 grams of purée. Avoid canned purée—it adds water and reduces control over texture.

Brown Butter: Deep Flavor in Every Bite

Heating butter until it browns changes its flavor profile by toasting the milk solids, which adds a nutty, caramel-like depth. This step creates complexity in the filling that regular melted butter can’t achieve. Let the butter sit for a few minutes after browning before mixing it with other ingredients to maintain a smooth texture.

Dark Brown Sugar, Nutmeg, and Vanilla: Flavor Trinity

Dark brown sugar brings a deeper sweetness with subtle molasses notes that elevate the flavor of the sweet potatoes. Nutmeg adds mild spice without dominating. Pure vanilla extract enhances the overall depth of flavor and brings out the sweetness in the filling.

Choosing a Gluten-Free Pie Crust: Homemade vs. Store-Bought

A flaky, gluten-free crust holds everything together in this gluten-free sweet potato pie with marshmallow creme. Homemade versions using a blend of rice flour and starches give better structure and flavor. or another easy pie base, our Gluten Free Lemon Bundt Cake offers tips for balancing sweetness with structure in gluten-free bakes. Store-bought options save time but vary in quality. Always par-bake to prevent a soggy bottom.

Perfecting the Sweet Potato Filling

Roasting vs. Boiling vs. Instant Pot: Which Method Is Best?

Recommendation:
Use roasted sweet potatoes for the most flavor in your gluten-free sweet potato pie with marshmallow creme.

Smooth and Creamy: How to Achieve the Perfect Texture

• Use a food processor or blender for puréeing. exture tips like these also apply when baking moist cakes like our gluten free chocolate zucchini cake.
• Avoid hand-mashing—results in stringy, uneven texture.
• Allow brown butter to cool before adding.
• Use room temperature eggs and cream to prevent curdling.
• Mix until just combined to avoid air bubbles and cracks.

Flavor Balancing: Sweetness, Spice, and Salt Harmony

• Sweetness:
  • ½ cup dark brown sugar adds depth without overpowering natural sweetness.
• Spices:
  • ¾ tsp nutmeg gives warmth without dominating.
  • Optional: add ½ tsp cinnamon or a splash of bourbon for intensity.
• Salt:
  • ¼ tsp enhances all other flavors.
• Vanilla:
  • 2 tsp for aroma and flavor cohesion.

Mastering the Gluten-Free Pie Crust

The Role of Crust in Gluten-Free Pie Baking

A well-executed crust sets the tone for the entire dessert. In the case of a gluten-free sweet potato pie with marshmallow creme, the crust serves as the structural foundation, helping each slice hold together neatly from plate to mouth.

The pie’s custard-style filling requires a firm, well-cooked crust. If it’s underbaked or too delicate, it won’t hold the weight of the filling and may lead to breakage or sogginess.

Homemade Gluten-Free Crust: Ingredients and Method

This crust recipe is ideal for building the foundation of a gluten-free sweet potato pie with marshmallow creme.

Recommended Ingredients (for 9-inch crust):

• 1 ½ cups gluten-free all-purpose flour (make sure it includes a binder like xanthan gum)
• ½ cup cold unsalted butter (cubed)
• 1 egg
• 2–4 tbsp ice water
• ½ tsp salt
• 1 tsp sugar (optional for slight sweetness)

Steps:

• Combine dry ingredients in a bowl.
• Cut in butter using a pastry cutter or food processor until mixture is crumbly.
• Add egg and water, mixing just until the dough holds together.
• Form into a disc, wrap in plastic, and refrigerate for 30–60 minutes.
• Roll out between two sheets of parchment paper to avoid sticking.
• Transfer to a pie dish and press into place.
• Dock the crust (poke holes in the base) and chill before par-baking.

Par-Baking Instructions (Mandatory Step)

To prevent a soggy bottom and support the custard filling, par-baking is essential when making a gluten-free sweet potato pie with marshmallow creme.

Alternative: Nutty Cookie Crust (Optional)

For a crunchy twist on your gluten-free sweet potato pie with marshmallow creme, swap the traditional crust with this nutty graham base.

Ingredients:

• 4 oz gluten-free graham crackers
• ⅔ cup pecans
• 2 tbsp brown sugar
• 4 tbsp melted butter
• Pinch of salt

Instructions:

Bake at 350°F for 10 minutes, then cool before filling.

Pulse all ingredients into crumbs.

Press into a 9-inch pie dish.

Marshmallow Creme vs. Meringue Topping – Which Is Best?

Toppings complete your gluten-free sweet potato pie with marshmallow creme. Choose based on time, texture, and dietary needs.

Marshmallow Creme (Quick & Stable)

• Ready-made, easy to use
• Smooth finish, great for slicing
• Lightly torchable
• Add just before serving

Marshmallow Meringue (Homemade & Toastable)

• Made from egg whites
• Fluffy and lightly chewy
• Must be used the same day
• Ideal for dramatic presentation

Vegan Aquafaba Fluff (Allergy-Friendly)

• Made from chickpea brine
• Egg- and dairy-free
• Toasts like meringue
• Best when freshly added

Each option works with gluten-free sweet potato pie with marshmallow creme, but marshmallow creme offers the best stability if you’re short on prep time. For those who prefer cookies over pie, try our gluten-free crumbl sugar cookies frosted and festive with every bite.

Baking the Pie to Golden Perfection

Bake Time and Temperature Guide

To ensure your gluten-free sweet potato pie with marshmallow creme bakes evenly and sets properly, stick to this process:

• Oven Temperature: 350°F (177°C)
• Bake Time: 40–50 minutes
• Position: Place the pie on a baking sheet, center rack or lower-middle

Start checking for doneness at the 35-minute mark. Use a pie shield if the crust starts to brown too quickly.

How to Tell When It’s Done

Use these visual and physical signs:

• Center Jiggle: The middle should slightly wobble but not slosh
• Edges: Look set and puffed
• Surface: Lightly firm and matte, not glossy

Don’t leave it in the oven too long—residual heat will finish setting the filling after it’s removed.

Avoid Common Baking Issues

• Soggy Bottom? Make sure the crust was properly par-baked
• Cracked Filling? Let ingredients reach room temperature and don’t overmix
• Uneven Texture? Blend the sweet potato purée until completely smooth and stir gently to keep the mixture dense and uniform

When baked correctly, this gluten-free sweet potato pie with marshmallow creme should hold its shape cleanly when sliced and reveal a tender, velvety interior with no gaps or weeping.

Cooling, Chilling, and Slicing Like a Pro

Cooling on the Counter: First 2 Hours Matter

After baking your gluten-free sweet potato pie with marshmallow creme, remove it from the oven and place it on a cooling rack. Let it rest at room temperature for 2 full hours. This allows the custard to finish setting gradually, preventing cracks and structural collapse.

Avoid rushing this step—cutting into a warm pie will ruin the texture and make slicing difficult.

Chilling in the Fridge: Why It’s Critical

After it cools on the counter, cover the pie loosely with foil or plastic wrap and transfer it to the refrigerator. Chill for at least 4 hours, or overnight for best results. This firms up the filling, making it easier to slice cleanly and allowing the flavors to fully develop.

Pro Tip: Don’t top the pie with marshmallow creme or meringue until after chilling. Apply it just before serving.

Slicing Without the Mess

Follow these steps to get perfect, clean slices:

• Use a sharp chef’s knife or thin-bladed pie knife
• Dip the knife in hot water and wipe clean between each cut
• Slice straight down—avoid dragging the knife
• Use a pie server to lift slices without breaking the crust

Once chilled, your gluten-free sweet potato pie with marshmallow creme should cut smoothly with visible layers and a clean finish. Ideal for serving at holiday gatherings or any special occasion.

Cooling, Chilling, and Slicing Like a Pro

Cooling on the Counter: First 2 Hours Matter

After baking your gluten-free sweet potato pie with marshmallow creme, remove it from the oven and place it on a cooling rack. Let it rest at room temperature for 2 full hours. This allows the custard to finish setting gradually, preventing cracks and structural collapse.

Avoid rushing this step—cutting into a warm pie will ruin the texture and make slicing difficult.

Chilling in the Fridge: Why It’s Critical

After it cools on the counter, cover the pie loosely with foil or plastic wrap and transfer it to the refrigerator. Chill for at least 4 hours, or overnight for best results. This firms up the filling, making it easier to slice cleanly and allowing the flavors to fully develop.

Pro Tip: Don’t top the pie with marshmallow creme or meringue until after chilling. Apply it just before serving.

Slicing Without the Mess

Follow these steps to get perfect, clean slices:

• Use a sharp chef’s knife or thin-bladed pie knife
• Dip the knife in hot water and wipe clean between each cut
• Slice straight down—avoid dragging the knife
• Use a pie server to lift slices without breaking the crust

Once chilled, your gluten-free sweet potato pie with marshmallow creme should cut smoothly with visible layers and a clean finish. Ideal for serving at holiday gatherings or any special occasion.

Make-Ahead Tips and Storage Options

Prep Ahead Tips

• Crust: Par-bake up to 2 days in advance; refrigerate or freeze. Need more freezer-friendly desserts? Browse all our gluten free cakes for batch-baking options.
• Filling: Mix and store up to 24 hours ahead in the fridge.
• Pie: Fully bake your gluten-free sweet potato pie with marshmallow creme a day before serving—add topping just before serving.

Storage

• Refrigerate: Store covered for up to 4 days. Topping is best within 1–2 days.
• Freeze: Freeze baked pie (without topping) for up to 1 month. Thaw in fridge overnight.

Avoid freezing with marshmallow topping—it loses texture.

Variations, Dietary Swaps, and Customizations

Make It Dairy-Free

To turn your gluten-free sweet potato pie with marshmallow creme into a dairy-free option:

• Replace butter with vegan butter or coconut oil.
• Use full-fat coconut milk or a dairy-free cream alternative in place of heavy cream.
• Choose a vegan-friendly marshmallow topping or use aquafaba meringue.

Make It Vegan

For a completely vegan version:

• Use the dairy-free swaps above.
• Replace eggs with a flaxseed egg (1 tbsp flax + 2.5 tbsp water per egg).
• Use a vegan crust or nut-based alternative.
• Top with aquafaba marshmallow fluff.

Flavor Boosters

• Bourbon: Add 1 tbsp for depth.
• Maple Syrup: Swap part of the sugar with real maple for a fall flavor twist.
• Orange Zest: Brightens the filling with a citrus lift.
• Toasted Nuts: Add chopped pecans or walnuts to the crust for crunch.

Crust Options

• Use a nut-based crust if avoiding grains. Or try creative swaps in our gluten free crumbl dark dream cookies, made with rich chocolate and allergen-friendly ingredients.
• Choose a store-bought gluten-free shell for ease.
• Try a chocolate crust for contrast (especially for mini pies).

Whether you need vegan, dairy-free, or just want to try a new flavor twist, your gluten-free sweet potato pie with marshmallow creme can flex to fit.

FAQs

Gluten-free sweet potato pie with marshmallow creme isn’t just a dessert—it’s a statement piece for any table. With a flaky crust, silky sweet potato filling, and a toasted topping, it blends tradition with inclusive baking. Whether you go classic, vegan, or add a bourbon twist, every slice delivers flavor and texture that satisfy.

From make-ahead tips to custom swaps, you now have everything needed to master this fall favorite. Serve it once, and it’s guaranteed to become a requested repeat. Don’t miss our full archive of gluten free cookies and pies to complete your holiday menu.

Celebrate the season with a flawless, crowd-pleasing gluten-free sweet potato pie with marshmallow creme.

Let’s connect! Follow along on Instagram and Pinterest for more gluten free baking ideas. Have a question Visit our Contact page we’d love to hear from you!