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Sweet Potato Pumpkin Pie & Coconut Cream Frosting

I can eat pumpkin or sweet potato pie all year. I always overdo it in the fall and over the holidays, like most people, but right around now I start to get creative with them again. They don’t have to be the basis for foods you only eat when it’s cold outside and the leaves are falling!! This is my clean version of a pie that suits warmer weather well because it tastes great chilled and gets frosted with a crisp coconut whipped cream. 

I promise you that NO ONE will know this is clean eating. 


If you are not serving this right away, place the  pie in the refrigerator to set more. It will still be custard like in the middle.

Sprinkle the remaining coconut flakes on top before serving. Top with coconut whipped cream. (I’ll be honest: I LOVE having leftover whipped’s a clean way to make everything sweeter for the next few days. I’ll even throw a dollop into my protein shakes!) One large slice WITH whipped cream has about 287 calories.

(Important note: for the whipped cream, you have to chill a can of coconut cream in the fridge overnight.)


For the pie:

• 1 can sweet potato purée 

• 1 can pumpkin purée 

• 1 1/2 cups almond or coconut milk

• 4 eggs

• 1/4 cup coconut oil 

• 1 tsp vanilla

• 1/4 cup granulated stevia

• 2 tbsp coconut flour

• 1/2 cup of tapioca flour

• 1/4 tsp salt

• 2 tsp cinnamon

• 2 tsp baking powder

• 2/3 cup unsweetened coconut flakes (plus some for topping)

For the whipped cream:

• 1 can coconut cream (cream, NOT milk)

• 1/4 cup sweetener of choice (see below) 

• 1 tsp vanilla

(• 1-2 tbsp tapioca flour, optional, if you want a stiffer cream more like frosting)

INSTRUCTIONS for the pie:

1. Preheat oven to 350F. Line a pie pan or cake tin with parchment paper or use disposable pie tins. 

2. Blend milk, eggs, stevia, vanilla, and oil with a hand mixer. 

3. Add sweet potato and pumpkin puree and blend again until smooth. 

4. In separate small bowl, combine the dry ingredients: coconut flour with tapioca flour, spices, salt, baking powder.

5. Mix the flour mixture together with the blended wet batter, slowly. Stir together until smooth.

6. Fold in the coconut flakes.

7. Pour into the prepared pie or cake pans. 

8. Bake for 50 minutes, cover will foil, then bake for another 15 -20 minutes. The edges should be golden brown and look crispy. 

INSTRUCTIONS for the frosting:

1. You have to chill the can of coconut cream in the fridge overnight. This is crucial. 

2. Pour the hardened cream mixture into a bowl. Add the sweetener and vanilla. (Add the tapioca flour if you choose). 

3. Beat with a hand mixer (or by hand) until fluffy and smooth.

(Keep it cold until ready to serve.)

Possible sweetener choices for the whipped cream:

- granulated stevia

- maple syrup

- raw honey (I used a honey/stevia blend sold at Shoprite). 

- coconut sugar

- sugar-free powdered sugar (Swerve) 

To make other flavors of frosting:

- Add some (1-2 tbsp) unsweetened COCOA powder to make chocolate frosting.

- Add other flavored extracts, like hazelnut, almond, caramel, butter or lemon to change the flavor. 

- Add other spices, like cinnamon. 

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