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Vegan Sweet Potato Pie Recipe

Vegan Sweet Potato Pie

iamwinfred
This vegan sweet potato pie recipe turns roasted sweet potatoes into the creamiest, coziest holiday pie you have ever pulled out of the oven. No eggs, no dairy, no compromise. The filling is silky and rich, the spices are warm and inviting, and the crust is flaky enough that nobody at your table will guess it is plant based.
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Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • Rimmed baking sheet for roasting sweet potatoes
  • Food processor or high-speed blender for pureeing filling
  • 9-inch pie dish ceramic recommended for even heating
  • Mixing bowls
  • Rubber spatula
  • Pie crust shield to prevent over-browning (or use foil strips)
  • Wire cooling rack
  • Fork for poking potatoes and crust
  • Sharp knife for clean slicing

Ingredients
  

  • 1 9 inch vegan pie crust homemade or store bought
  • 3 medium sweet potatoes about 2 pounds, roasted and mashed (about 2 cups)
  • 1 cup full fat canned coconut milk do not use light version
  • 1/2 cup vegan butter melted
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • coconut whipped cream for serving (optional)
  • dairy free vanilla ice cream for serving (optional)
  • maple syrup for drizzling (optional)
  • toasted pecans for sprinkling (optional)

Instructions
 

  • Preheat oven to 400°F. Wash sweet potatoes and poke holes with a fork. Roast on foil-lined baking sheet for 45-55 minutes until tender. Cool 10 minutes, scoop flesh, measure 2 cups.
  • Roll out pie crust into 9-inch dish. Trim, crimp edges, poke bottom with fork. Chill in refrigerator while preparing filling.
  • Reduce oven to 350°F. Add sweet potatoes, coconut milk, melted butter, sugars, cornstarch, vanilla, cinnamon, nutmeg, ginger, allspice, and salt to blender. Blend 1-2 minutes until completely smooth.
  • Pour filling into chilled crust and smooth top. Place pie crust shield or foil around edges. Bake 50-60 minutes until edges set and center has slight jiggle. Remove shield during last 10 minutes.
  • Cool on wire rack at room temperature for 2 hours, then refrigerate 1 hour before slicing. Use sharp knife wiped clean between cuts.

Notes

  • Roast, don't boil: Roasting sweet potatoes concentrates natural sweetness and prevents watery filling.
  • Blend until smooth: Any lumps will be noticeable once baked, so blend thoroughly and scrape down sides.
  • Chill crust: Never skip chilling the crust before filling - this helps it hold shape and bake up flaky.
  • Check for jiggle: The center should have a slight jiggle when pulled from oven - it will continue to set as it cools.
  • Cool completely: Let pie cool fully before slicing so filling has time to firm up for clean cuts.
  • Coconut milk substitution: Use full-fat canned coconut milk only. Thinner milks like almond or oat will make filling watery.
  • Make ahead: Bake up to 2 days in advance and store covered in refrigerator until serving.
  • Gluten free option: Use a gluten free vegan pie crust to make the entire pie gluten free.
  • Flavor variations: Swap brown sugar for maple syrup, add bourbon, or top with pecan streusel.
  • Freezer friendly: Freeze whole or in slices wrapped in plastic wrap and foil for up to 2 months.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 210mgPotassium: 380mgFiber: 3gSugar: 22gVitamin A: 180IUVitamin C: 15mgCalcium: 4mgIron: 6mg
Keyword dairy free pie, eggless pie, holiday dessert, plant based baking, vegan sweet potato pie
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