Vegan Sweet Potato Pie

Vegan Sweet Potato Pie is rich, creamy, perfectly spiced with warming nutmeg and cinnamon and incredibly easy!

Vegan Sweet Potato Pie is a little like pumpkin pie but with an even creamier filling flavored with warming nutmeg and cinnamon. Brown sugar adds caramel like sweetness and coconut milk lends richness. This classic pie can’t be beat!

Reasons to love this recipe!

• It has the perfect amount of cinnamon and nutmeg to make it tastes just like traditional sweet potato pie!
• The filling is perfectly thick and creamy without needing any eggs!
• This super easy pie can be made in 10 minutes (and then baked for 45 – but that’s all hands off!)
• Vegan and easily made gluten free.

Ingredients and substitutions:

• Single pie crust – use homemade or store bought crust. I used this gluten free pie crust recipe and made it with vegan butter.
• Sweet potato puree – I strongly recommend homemade sweet potato puree, but you can also use store bought.
• Brown sugar – or coconut sugar.
• Sugar – granulated or organic cane sugar.
• Corn starch – thickens the pie without needing eggs.
• Vegan butter – I used Miyoko’s.
• Coconut milk – full fat from a can.
• Vanilla extract – use pure vanilla extract for the best flavor.
• Cinnamon – I recommend ceylon cinnamon.
• Nutmeg – gives traditional sweet potato pie flavor!

How to make vegan sweet potato pie:

Prep the crust: Roll the crust out and transfer it to your pie plate. Trim off excess around the edges, and crimp the crust. Do not par bake the crust.

Make the puree: Follow the instructions on this post here for easy homemade sweet potato puree. Or use store bought for a quicker dessert.

Stir: Whisk together all the filling ingredients until smooth. This works best if your sweet potato puree is still warm.

Bake: Pour the filling into the pie crust and bake until set.

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Storage:

For leftovers, wrap the pie in plastic wrap and store in the fridge for up to 3 days. For longer storage, slice and individually wrap the slices with plastic wrap. Place them in a freezer bag or lidded container and freeze for up to 3 months.

If making ahead, I recommend baking the pie the day before serving. Cool the pie completely, wrap it in plastic, and then place in the fridge. Serve the pie cold, or let it sit at room temperature 2-3 hours before you plan to serve.

How to know when your pie is finished cooking?

This vegan sweet potato pie is finished cooking when the filling looks firm and has darkened in color. The crust should be golden brown.

If your crust is browning too quickly, cover the crust only with foil or a pie crust shield.

Pie crust options:

For the crust, here are some great options:

• Store bought vegan pie crust
• Homemade vegan pie crust
• Homemade gluten free pie crust – follow the recipe and use vegan butter to make it vegan!
• Vegan graham cracker pie crust – either store bought or homemade.

What type of sweet potatoes should I use?

For this recipe, I like any orange-flesh sweet potato. So, sweet potatoes, jewel yams, and garnet yams, are all great options. Avoid white, purple, or Japanese sweet potatoes.

How to make sweet potato puree:

Homemade sweet potato puree has such an amazing sweet flavor and incredibly creamy texture! To make it at home, you’ll follow a few basic steps:

1. Prep – peel and chop your sweet potatoes.
2. Steam – steam until fork tender. It only takes 15-20 minutes!
3. Puree – puree in a food processor until smooth.

For step by step directions and ingredients check out this post – How to Make Sweet Potato Puree.

If you have leftover sweet potato puree, use it in these Chocolate Sweet Potato Muffins or Sweet Potato Hummus!

More vegan desserts to love!

• Vegan Pecan Pie
• Baked Cinnamon Apples
• Vegan Pumpkin Pie
• Apple Crisp – gluten free too!
• Vegan Pumpkin Creme Brule

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