Description
Vegan Sweet Potato Pie is rich, creamy, perfectly spiced with warming nutmeg and cinnamon and incredibly easy!
Ingredients
Units
Scale
- Single pie crust - use homemade or store bought crust. I used this gluten free pie crust recipe and made it with vegan butter.
- 1 1/2 cups sweet potato puree - I strongly recommend homemade sweet potato puree, but you can also use store bought.
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 tablespoons corn starch
- 4 tablespoons vegan butter, at room temperature
- 1/4 cup canned coconut milk, at room temperature.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
Preheat the oven to 350 degrees.
Roll your pie crust out into a 12-inch diameter circle. Use your rolling pin to transfer it to your pie plate. Gently fit the dough into the plate and crimp the edges with your fingers.
Whisk together all the filling ingredients until smooth. This works best if your sweet potato puree is still a little warm.
Pour the filling into the pie crust and bake for 40-50 minutes until the filling is set and the crust is golden brown.
Notes
Brown sugar: you can substitute coconut sugar.
Nutrition
- Serving Size: 1/8th pie
- Calories: 241
- Sugar: 19g
- Sodium: 183mg
- Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg