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No Crust Sweet Potato Pie

Crustless Pumpkin Pie
Written by Kate thecook

When its this time of the year, No crust sweet potato pie is always on the menu. Even the children know this recipe and now that the grandchildren are eating it as well, I have to make double loads. Having sweet potatoes with whipped cream may sound rather odd but they go together so well, you won’t believe it.  As a vegetarian dish, this is so tasty and I must admit, I have used it as a snack in the past. It was delicious and always is. Also, I have served this with left over turkey, no crust sweet potato pie and gravy for a superb meal.

Crustless Pumpkin Pie

No-Crust Sweet Potato Pie

Simple recipe for a tasty dish that is a firm family favourite. Must admit I often have this as a snack!!
4.31 from 81 votes
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Course: Side Dish
Cuisine: American
Keyword: Pies/Tarts, Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 237kcal



  • Combine the sweet potatoes, sugar, flour, butter, egg and almond extract in a large mixing bowl; beat at medium speed of electric mixer until well blended.
  • Spoon mixture into a 9-inch pie plate. Bake at 450 degrees F. for 25 minutes or until lightly browned.
  • Serve warm or cool with a dollop of whipped cream. Makes one 9-inch pie.


Simple recipe for a tasty dish that is a firm family favoourite.


Sodium: 12mg | Sugar: 40g | Fiber: 1g | Potassium: 32mg | Cholesterol: 35mg | Calories: 237kcal | Monounsaturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Saturated Fat: 0.3g | Fat: 1g | Protein: 3g | Carbohydrates: 55g