The perfect vegan Sweet Potato Pie recipe! Made with a homemade oil-free crust and cooked sweet potatoes, it’s sweetened solely with pure maple syrup, lightly spiced, and is a true Southern favorite. Rich, creamy, and absolutely delicious!
Nothing says “Happy Thanksgiving” during the holiday season like a delicious sweet tater pie.
The Best Vegan Sweet Potato Pie
This is the creamiest, most flavorful, and delicious vegan sweet potato pie, ever! Serve this pie with my fresh coconut vegan whipped cream and dominate dessert. This is how you do the holidays.
Why I love this pie and so will you!
- It’s somewhat like my pumpkin pie recipe, which is amazing, but different spice flavor
- A creamy, rich, and custardy sweet potato filling without butter or eggs
- Sweetened only with maple syrup
- Packed with flavor thanks to vanilla, nutmeg, and ginger
- Baked in my homemade vegan gluten-free pie crust
- It’s completely oil-free
- Perfect make-ahead dessert
Traditional southern sweet potato pie is NOT pumpkin pie. And, it’s often overlooked because of its equally delicious cousin: pumpkin pie. If you’ve never made a sweet potato pie, you couldn’t have picked a better recipe with which to start. Let’s do it!
- The Best Vegan Sweet Potato Pie
- Vegan Sweet Potato Pie Ingredients
- How To Make Healthy Vegan Sweet Potato Pie
- Pro Tips
- What Type Of Sweet Potatoes Should I Use?
- How Do I Store It
- Can I Freeze It
- How Does Sweet Potato Pie Taste?
- How To Cook Sweet Potatoes?
- More Vegan Holiday Desserts
- Vegan Sweet Potato Pie
- 💬 Community
Vegan Sweet Potato Pie Ingredients
- Easy Vegan Pie Crust: I like to make prepare my pie crust the night before I begin making this pie. It saves time and creates one less step.
- Sweet Potatoes: Use canned sweet potato purée or 2 medium-sized sweet potatoes
- Full-fat Coconut Milk: This adds that rich, creamy, and custardy texture to this vegan sweet potato pie. You can also use coconut cream if you wish.
- Maple Syrup: For sweetening. Feel free to adjust the amount to your liking.
- Vanilla: Adds a depth of flavor.
- Spices: Nutmeg and ginger are the cornerstone of flavor in this recipe. You can also use pumpkin pie spices just as easily.
- Arrowroot Flour: arrowroot powder is used for thickening as the pie sets up once it’s baked. You can also use cornstarch as well.
How To Make Healthy Vegan Sweet Potato Pie
This recipe is so easy, I PROMISE! You basically blend, pour, and bake.
You will have to make the pie crust, but you don’t have to bake it. And, if you’re “organizationally challenged,” like myself, make the crust ahead of time. One less step.
- Make Easy Vegan Pie Crust: I like to make prepare my pie crust the night before I begin making this pie. It saves time and creates one less step. Simply make according to the directions at the link provided, press into a glass pie pan, and let it set in the fridge overnight. One thing that will make things easier is to make a few batches of the pie dough and keep them in the fridge or freezer if you plan on baking a lot of pies.
- Preheat the oven to 350˚F: Self-explanatory. Not sure why even put this here.
- Make the filling: Place all the vegan sweet potato pie filling ingredients into a blender, food processor, or stand mixer and blend until everything is completely smooth. Stop to occasionally scrape down the sides if necessary. Then, evenly pour the filling into the pie crust.
- Bake Time. This will need to cook for 50-60 minutes. The pie will look loose and wobbly in the center with a few cracks. But, this is normal. It will firm up as it cools. Remove the pie from the oven and let it cool to room temperature. Then, cover and place in the fridge and let it chill for at least 2-4 hours. But, overnight is best.
- Serve: Slice and serve as is or with a dollop of coconut Vegan Whipped Cream.
- Use a tart pan. If you don’t have a glass pie pie plate you can use a tart pan. It makes “crimping” the edges of the crust a lot easier because you simply push the dough into the side of the pan.
- Full-Fat Coconut Milk: Only use the white, meaty part and discard the liquid. Regular almond or soy milk will not work if you want it to be “custardy.” If you prefer to omit the coconut milk, see the “Notes” section in the recipe card below.
- Less sweet. Be sure and taste the filling and cut back on the maple syrup if you want it less sweet.
- Leave it alone! Let the pie sit for at least 2 hours and cool to room temperature before serving. But, it is best if you place it in the fridge and enjoy it the next day. It also slices much better.
- Sweet Potato Purée: DO NOT use regular canned sweet potatoes! They are packed in syrup and are overly processed. You can purchase canned sweet potato purée here or make your own.
- Aluminum Foil: If you’re worried about your crust burning you can make a pie crust shield out of aluminum foil.
What Type Of Sweet Potatoes Should I Use?
I like using just plain old orange sweet potatoes. You could use purple sweet potatoes if you have them, but I’ve never tried it. I’m pretty old school.
How Do I Store It
Vegan sweet potato pie is perfect for making in advance because it’s even better the next day. It’s great for making the day or two before you actually need it. Once it cools just cover it and place it in the fridge. Leftovers will keep for up to 7 days.
Can I Freeze It
YES! All you have to do is bake the pie as directed, let it cool completely, then wrap tightly with plastic wrap or foil. Place the pie in a freezer-safe airtight container and freeze for up to 3 months.
When you’re ready to serve it, place the pie in the refrigerator overnight to thaw then allow it to come to room temperature before slicing.
How Does Sweet Potato Pie Taste?
Imagine your favorite sweet potato casserole just sitting in a delicious homemade crust. That’s all I’ve got to say on the matter.
How To Cook Sweet Potatoes?
If you don’t have access to canned sweet potato purée you can easily make your own. Here are a few ways you can do it:
- Microwave: This is the fastest route. But, rest assured, it may be controversial for some, and I’m sure there will be those that criticize you for it. But, if it works for you, just do it. All you need to do is poke some holes in the sweet potatoes and cook for about 6-7 minutes. The sweet potatoes should be very, very soft.
- Bake: This method is super simple but time-consuming. Use a fork to poke holes in your potato, place on a baking sheet lined with parchment paper, and bake in a 425˚F oven for about 40 minutes. Love & Lemons has a really great guide to baking sweet potatoes.
- Boil: Cover with water and bring to boil for about 45 minutes or until they’re super soft.
Remember to plan accordingly if you plan to cook your own sweet potatoes. Yes, fresh is best. But, sometimes convenience is king.
This vegan homemade sweet potato pie is custardy, loaded with flavor, and rivaled by none. It’s guaranteed to be one of the most popular dishes on your Thanksgiving table!
More Vegan Holiday DessertsPrint
The perfect vegan Sweet Potato Pie recipe! Made with a homemade gluten-free pie crust and cooked sweet potatoes, it’s sweetened solely with pure maple syrup, lightly spiced, and is a true Southern favorite. Rich, creamy, and absolutely delicious!
- 1 Easy Vegan Pie Crust
- 1 15-ounce can of sweet potato puree or 2 cooked medium sweet potatoes.
- 1 can of full-fat coconut milk (use only the “meaty” part and discard the liquid)
- ½ cup maple syrup
- 1 tsp. vanilla
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ⅛ tsp. salt
- 3 Tbsp of cornstarch or arrowroot powder
- Make Easy Vegan Pie Crust: I like to make prepare my pie crust the night before I begin making this pie. It saves time and creates one less step. Simply make according to the directions at the link provided, press into a glass pie dish, and let it set in the fridge overnight.
- When you’re ready to make your pie, preheat your oven to 350˚F.
- Make the filling: Place all the vegan sweet potato pie filling ingredients into a blender or food processor and blend until everything is completely smooth. Stop to scrape down the sides if necessary. Then, evenly pour the filling into the pie crust.
- Bake for 55-60 minutes. The pie will look loose and wobbly in the center with a few cracks. But, this is normal. It will firm up as it cools.
- Remove the pie from the oven and let it cool to room temperature. Then, cover and place in the fridge and let it chill for at least 2-4 hours. But, overnight is best.
- Slice and serve as is or with a dollop of coconut Vegan Whipped Cream.
- Cover the leftovers tightly with plastic wrap and store in the refrigerator for up to one week.
Sweet Potatoes: If not using the canned sweet potato purée use 2 cooked medium sweet potatoes.
Make-Ahead: This pie is best when it has set in the fridge overnight so it is an excellent pie to make in advance. The flavors are even better on day 2. You can also store it at room temperature as well. Simply cover the pie tightly once it has cooled and let it sit at room temperature until you are ready to serve it the next day.
Freezing Instructions: This pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also prepare the filling and freeze for up to 3 months. Let it thaw at room temperature before using.
If omitting the coconut milk blend all other ingredients until smooth and bake in a 425˚F oven for 15 minutes, then bake at 350˚F for 45 minutes. Allow the pie to cool for 2 hours or until room temp. Then place in the fridge to set up overnight.
- Serving Size:
- Calories: 277
- Sugar: 15.2 g
- Sodium: 54.8 mg
- Fat: 8.8 g
- Carbohydrates: 32.9 g
- Fiber: 1.8 g
- Protein: 4.4 g
- Cholesterol: 0 mg
Keywords: vegan sweet potato pie, vegan sweet potato pie coconut milk, holiday recipes, Christmas, vegan holiday recipes