This classic vegan sweet potato pie is super creamy, full of warm spices, and has a flaky, buttery crust. Topped off with coconut whipped cream and a dash of cinnamon, this dairy free and eggless sweet potato pie is the perfect Thanksgiving dessert.
Why You’ll Love This Vegan Sweet Potato Pie Recipe
Like many others who grew up in the US’s Southern states, sweet potatoes were a staple ingredient in my house. Prior to going vegan, I remember going to the farmer’s market every Saturday to pick out mini sweet potato pies to bring home and snack on. So as an ode to my childhood days (and because the holidays are coming!), here is an amazing recipe for Classic Vegan Sweet Potato Pie.
Here are a few reasons we love this recipe and you will too:
- Silky Smooth & Creamy Filling: This pie is made with baked sweet potatoes, that when blended take on a beyond creamy texture.
- Flaky Homemade Pie Crust: The creamy filling pairs perfectly with the homemade crispy pie crust.
- Easy Recipe: This recipe only has 11 ingredients, most of which are spices and flavorings.
- Homemade Sweet Potato Puree: This recipe includes instructions on how to make your own sweet potato puree from scratch.
- Perfect Year-Round Or For Thanksgiving: I love sweet potato pie all year round, however, it also makes for a festive dessert during the holidays.
Ingredients
This easy vegan sweet potato pie is made with simple ingredients that you probably have in your pantry already. Here’s what you’ll need:
- Sweet Potatoes: the star of the filling.
- Dairy-free Milk: I used full-fat coconut milk which helps the filling set up. You could also try almond milk, soy milk or oat milk, however the filling may not set up as well.
- Vegan Egg Replacer (Bob’s Red Mill): this acts as the egg substitute (along with cornstarch) to help set the pie.
- Cornstarch: to help thicken the sweet potato pie filling.
- Maple Syrup: for sweetness and a rich maple flavor.
- Coconut Sugar or Light Brown Sugar: again for extra sweetness.
- Ground Cinnamon, Nutmeg, and Clove: warm spices to flavor the filling.
- Pure Vanilla Extract: to add flavor.
- Easy Vegan Pie Crust: this vegan pie crust is super flaky, dairy-free, and easy to make in advance. You can store this crust in the fridge for a few days if you’d like to make it ahead of time.
Substitutions
- Vegan Egg Replacer: if you don’t have Bob’s Red Mill Egg Replacer you can use Ener-G Egg Replacer instead or you can try substituting in 2 tbsp of additional cornstarch (don’t mix with water).
- Ground Cinnamon, Nutmeg, Clove: These fall spices can be subbed for a premade spice blend like pumpkin pie spice.
- Pie Crust: Feel free to use your favorite store-bought crust instead of making one from scratch. If you are gluten-free, feel free to use a gluten-free crust.
- Orange Sweet Potatoes: You can swap in purple sweet potatoes instead for a unique twist!
- Cornstarch: This can be swapped for arrowroot powder. The texture may differ slightly.
Helpful Equipment
- Pie Dish: for baking the pie!
- Food Processor: for making the filling
- BakingSheet: for baking the sweet potatoes
Step by Step Instructions
Ingredient quantities are in the recipe card below!
STEP 1: Prep the pie crust according to this recipe. This recipe doesn’t require any pre-baking or blind baking of the pie crust, however, you can pre-bake it with pie weights like I do in my pumpkin pie recipe. Once it is made, keep it in the fridge until your filling is ready.
Make the Filling
STEP 2: To make the sweet potato pie, you’ll first want to bake your sweet potatoes until they’re tender. The easiest way to do this is to wash your sweet potatoes, poke a few holes in them with a fork, and bake them at 375F for about an hour.
📌 TIP: I find that it’s easiest to make the filling of this pie with a food processor. But if you don’t own a food processor, you could also use an immersion blender or a high-speed blender.
STEP 3: Once your sweet potatoes are baked, you can remove the skins and pop them into the food processor with the other filling ingredients.
📌 TIP: The filling of this pie has just a touch of sweetness, helping it pair perfectly with some sweet coconut whip. However, if you prefer a sweeter pie, you can try incorporating an additional 1/4 cup of brown sugar into the filling.
Assemble the Pie
STEP 4: To prep the crust is roll it out into a 12-inch diameter circle, about 1/8 inch to 1/4 inch thick. Then, gently lay it into a 9-inch pie pan and poke a few holes into the bottom. This will help the crust from getting soggy during baking.
STEP 5: Fill the prepared pie crust with the blended sweet potato filling.
STEP 6: I topped my pie off with some cute leaf-shaped pie crust, but this is optional of course! Roll out any leftover crust dough you have to be about 1/4 inch thick. With a knife, cut out leaves about 1-inch long. With the edge of a fork, press into the middle of the leaf to create the veining. Place the leaves in a radial pattern on the outer edge of the top of the pie.
STEP 7: Bake the pie covered at 400F first, then decrease the temperature to 350F for the remainder of the baking time. After 30 minutes, remove the pie shield or foil and bake until the crust is golden brown and the filling is set around the edges.
Serving
Once the pie is finished baking, let it cool at room temperature for 3-4 hours. After a few hours, it can be transferred to the fridge.
For cleaner slices, let the pie cool completely to set up.
This pie is great straight out of the oven but I think it’s even better the next day! I love serving a slice of this pie with a dollop of coconut cream or with a scoop of vegan vanilla ice cream.
I feel like vegan pumpkin pie or apple pie often overshadow sweet potato pie during the holiday season. But what’s so nice about sweet potato pie is that it requires very little sweetening since the potatoes have a lot of natural sugar already. This classic vegan sweet potato pie is silky, creamy, and naturally sweet.
This pie would be an amazing addition to your Thanksgiving table alongside some of these recipes:
- Maple Balsamic Brussel Sprouts
- Stuffed Acorn Squash with Wild Rice
- Vegan Beyond Meat Meatloaf
- Vegan Mac & Cheese
Storage
Leftover pie can be stored in the fridge for 2-3 days in an airtight container or covered in plastic wrap. The slices can also be frozen.
FAQ
This vegan pie filling is thickened with cornstarch. The pie will completely set up after cooling at room temperature for about 3 hours.
The ones I’ve used before are by Simple Truth (Kroger’s in-house brand). Many generic branded crusts are accidentally vegan. Marie Callendar’s Deep Dish crust is also accidentally vegan. Be sure to watch out for sneaky non-vegan ingredients like lard (most Pillsbury crusts use this).
Peta also has this article with a few more accidentally vegan pie crusts you can find at most grocery stores.
If you can’t find any pie crust that is vegan, you could also use puff pastry. Pepperidge Farm’s Puff Pastry is accidentally vegan and should be available at most grocery stores.
Yes, this is an eggless sweet potato pie recipe. This recipe in particular uses cornstarch to help thicken the pie filling. You could also substitute in a vegan egg replacer. A lot of storebought egg replacers are blends of different types of starches.
Looking for more Vegan Pies?
- Classic Vegan Apple Pie
- Vegan Peach Pie
- Classic Vegan Pumpkin Pie
- No Bake Banana Split Pie
- Vegan Key Lime Pie
Did you make This Easy Vegan Sweet Potato Pie Recipe?
⭐️ I’d love to know! Leave a star rating and comment below! ⭐️
Classic Vegan Sweet Potato Pie
This classic vegan sweet potato pie is super creamy and full of rich flavor. This dairy free and eggless pie is the perfect easy dessert for the holidays, Thanksgiving, Christmas, or any fall occasion.
Ingredients
Crust
- 1 recipe TYBM's Vegan Pie Crust
Filling
- 2 large sweet potatoes (yields about 2-3 cups once baked)
- ¼ cup full fat coconut milk (use the solid part only for a firmer filling)
- 1 ½ tbsp Bob's Red Mill Egg Replacer mixed with 5 tbsp water
- 2 tbsp cornstarch
- ⅓ cup maple syrup
- ½ cup coconut sugar or light brown sugar
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp ground clove
- 1 tsp vanilla extract
- Pinch of salt
Toppings
- Vegan egg wash, 1 tbsp maple syrup mixed with 1 tbsp non-dairy milk
- Cinnamon
- Coconut whip
Instructions
- Preheat the oven to 375F. Line a large baking sheet with parchment paper.
- Scrub the sweet potatoes to clean them. Poke holes around the outside of each potato with a fork. Place on a parchment lined baking sheet and bake at 375F for 45 minutes - 1 hour until tender. Let cool for 5-10 minutes, then remove the skin.
Prep the Crust & The Filling
- While the sweet potato bakes, make the vegan pie crust according to this recipe.
- After the sweet potatoes have baked, increase the oven temperature to 400F. Grease a 9-inch pie pan with vegan butter, cooking spray, or oil.
- In a food processor, combine the baked sweet potato (with skin removed), full fat coconut milk, vegan egg replacer, cornstarch, maple syrup, sugar, vanilla extract, and spices. Pulse until all the ingredients are well combined, and the mixture is smooth.
- Roll out the crust dough in a 12-inch diameter circle (about ¼- ⅛ inch thick). Place into the pie pan, gently pressing it to the bottoms and sides. Poke a few holes in the bottom of the pan with a fork.
- Transfer the sweet potato mixture into the pie pan, smoothing the top with a spatula.
- (Optional) Roll out the remaining pie crust dough to about ¼ inch thick, and cut into leaf shapes. Place the dough leaves on the top of the sweet potato mixture in a radial pattern along the outer edge.
Bake the Pie
- Crimp the edge of the crust with your fingers or a fork. Brush the vegan egg wash on any exposed crust.
- Bake covered with aluminum foil for 15 minutes at 400F.
- Reduce the heat to 350F and bake for another 20 minutes. Remove aluminum foil and bake for 5-10 more minutes until the top is golden brown.
- Let the pie cool completely before serving. The pie will set up completely after cooling for 3 or 4 hours at room temperature, or for a few hours in the fridge. Serve with coconut whipped cream on top.
Notes
TIP: The filling of this pie has just a touch of sweetness, helping it pair perfectly with some sweet coconut whip. However, if you prefer a sweeter pie, you can try incorporating an additional 1/4 cup of brown sugar into the filling.
Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving: Calories: 370Total Fat: 13gProtein: 6g
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