If you’ve been craving a dessert that’s cozy, comforting, and totally plant-based, you’re in for a treat. This Vegan Sweet Potato Pie Recipe is hands-down one of my favorite fall desserts to serve when friends come over—I love how creamy and spiced it turns out without a speck of dairy or eggs. Whether you’re a seasoned vegan or just looking to try something new, this pie will win over anyone who tastes it. Stick around, and I’ll share my personal tips to make sure you nail it every time.
Why You’ll Love This Recipe
- Rich and Creamy Texture: Thanks to coconut milk and vegan butter, the filling is luxuriously smooth without traditional dairy.
- Perfectly Spiced: The combination of cinnamon, pumpkin spice, and warming spices brings cozy fall vibes to every bite.
- Simple Ingredients: You don’t need fancy specialty items, and you might already have everything in your pantry.
- Crowd-Pleaser: My family goes crazy for this pie, and it’s always a hit at holiday gatherings or casual weekends.
Ingredients You’ll Need
All the ingredients in this Vegan Sweet Potato Pie Recipe come together beautifully to create that classic sweet potato pie flavor without the fuss. When you shop, look for fresh sweet potatoes that are firm and smooth-skinned for the best results.
- Vegan pie crust: Homemade is fantastic if you have time, but store-bought works perfectly to save time.
- Sweet potatoes: The star of the show – I prefer orange-fleshed for their natural sweetness and creamy texture.
- Full-fat coconut milk: Make sure it’s from a can and well-shaken for that rich creaminess.
- Unsalted vegan butter: Adds richness and helps balance the spices.
- Brown sugar: Use light or dark based on your sweetness preference – dark adds a deeper molasses note.
- Vanilla extract: Enhances all the warm flavors in the pie.
- Ground cinnamon: A classic spice in sweet potato pies that delivers wonderful aroma.
- Pumpkin spice: A blend of cinnamon, nutmeg, ginger, and cloves that adds complexity.
- Ground ginger: Gives a little zing and warmth.
- Ground nutmeg: A nutty spice that pairs beautifully with sweet potatoes.
- Ground cloves: Powerful in small amounts, so use sparingly!
- Salt: A pinch helps balance sweetness and enhance flavors.
- Cornstarch: This thickens the filling—don’t skip it or the pie might be runny.
Variations
I love making this Vegan Sweet Potato Pie Recipe just as is, but I’ve also played around with a few variations that make it feel fresh and suited to different occasions.
- Add a Streusel Topping: I once tried sprinkling a crunchy pecan and brown sugar streusel on top during the last 15 minutes of baking—game changer for texture!
- Use Maple Syrup Instead of Brown Sugar: For a more natural sweetness and deeper flavor, swapping sugars has become my go-to tweak.
- Spice Mix Adjustments: If you prefer it less spicy, I recommend reducing clove and ginger slightly to avoid overpowering the sweet potatoes.
- Gluten-Free Crust Option: Pick a gluten-free vegan pie crust to keep this dessert allergy-friendly without sacrificing taste.
How to Make Vegan Sweet Potato Pie Recipe
Step 1: Prep Your Sweet Potatoes for Creamy Perfection
Start by peeling and chopping the sweet potatoes into evenly sized chunks. Place them in a large pot, cover with water, and bring to a boil, then reduce to a simmer. You’ll want to cook them for about 20 minutes or until they’re fork-tender. This step is super important because perfectly cooked potatoes ensure that silky smooth filling I love so much.
Step 2: Mash and Mix Your Filling
Drain your sweet potatoes well, then mash them in a large bowl until smooth—no lumps here! Once mashed, add in the coconut milk, vegan butter, brown sugar, vanilla, spices, salt, and cornstarch. I use a hand mixer here to get everything fully combined and extra fluffy. Mix for about two minutes, or until your filling is homogeneous and silky.
Step 3: Assemble and Bake Your Pie
Make sure your vegan pie crust is ready—either chilled if store-bought or freshly pressed into the pan if homemade. Pour the filling carefully into the crust. Bake in a preheated 350°F oven for 50 to 60 minutes. You want the center to still have a slight jiggle; that means it’ll firm up perfectly as it cools. Trust me, this little wobble is your best friend for pie success.
Step 4: Cool Completely Before Serving
This is the step my family always waits patiently for—let the pie cool for at least two hours at room temperature. This cooling time sets the filling up nicely so you get clean slices without cracks. I usually slice it after it’s completely cool and everyone’s gathered, then serve with a big smile.
Pro Tips for Making Vegan Sweet Potato Pie Recipe
- Get Smooth Mashed Sweet Potatoes: I always mash by hand first, then use a mixer for creaminess—helps avoid lumps while keeping that real texture.
- Use Full-Fat Coconut Milk: Low-fat won’t give you the same silky richness; that creamy fat content is key here.
- Don’t Skip Cornstarch: It might seem small, but this ingredient stops the filling from being runny and helps it set beautifully.
- Watch Your Bake Time: The jiggle test is why I always set a timer early—overbaking can dry out the pie, so pull it as soon as the center still wobbles gently.
How to Serve Vegan Sweet Potato Pie Recipe
Garnishes
I usually keep it simple with a dollop of coconut whipped cream on top—seriously, it pairs perfectly and is so easy to make or buy. A little sprinkle of cinnamon or crushed toasted pecans adds a nice touch too, especially if you want some crunch.
Side Dishes
While this pie often steals the show, I love pairing it with warm chai tea or a cup of strong black coffee to balance the sweetness. If it’s at a holiday meal, simple roasted veggies or a fresh green salad work nicely alongside it without overwhelming your palate.
Creative Ways to Present
For Thanksgiving or dinner parties, I once served mini versions in individual ramekins topped with pecan praline—everyone loved the personalized touch. Wrapping the pie slice in a pretty plate with a cinnamon stick garnish makes it feel extra special, too!
Make Ahead and Storage
Storing Leftovers
I keep leftover pie covered with plastic wrap or in an airtight container in the fridge for up to four days. It actually tastes better after a day as the flavors deepen—if you can wait, that is!
Freezing
Freezing works well with this pie. I slice it first, then wrap individual slices tightly in foil and place them in a freezer bag. It freezes for up to two months without losing flavor or texture.
Reheating
To reheat, I recommend thawing overnight in the fridge and then warming slices in a 325°F oven for about 10-15 minutes. This helps keep the crust crisp and the filling creamy—microwaving tends to make it a bit soggy.
FAQs
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Can I use frozen sweet potatoes for this Vegan Sweet Potato Pie Recipe?
Yes, you can use frozen sweet potatoes if you’re in a pinch, but I find fresh sweet potatoes yield the best texture and flavor. If using frozen, be sure to thaw completely and drain any excess liquid before mashing to avoid a watery filling.
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What can I substitute for cornstarch in the pie filling?
If you don’t have cornstarch, arrowroot powder or tapioca starch are great alternatives that will similarly thicken the filling without affecting flavor.
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Is this Vegan Sweet Potato Pie Recipe gluten-free?
The filling itself is naturally gluten-free, but the crust might not be unless you specifically use a gluten-free vegan crust. Just double-check your pie crust ingredients if gluten is a concern.
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How do I know when the pie is done baking?
Look for a slight jiggle in the center when you gently shake the pie pan; the edges will be set and golden brown. This jiggle means the filling will firm up nicely as it cools without cracking or drying out.
Final Thoughts
This Vegan Sweet Potato Pie Recipe holds a special place in my dessert rotation because it captures all the nostalgic flavors of a traditional pie but in a way that’s thoughtful and inclusive for anyone avoiding dairy or eggs. I love how approachable it is and how it always brings smiles from my friends and family. If you’re looking to impress at your next holiday or just want a slice of something comforting, give this recipe a try—you’ll be so glad you did. Happy baking!
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Vegan Sweet Potato Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegan
Description
This Vegan Sweet Potato Pie offers a deliciously creamy, plant-based twist on the traditional Southern dessert. Made with tender sweet potatoes, rich coconut milk, and warming spices, it’s nestled in a vegan pie crust for a comforting, dairy-free, and egg-free treat perfect for holiday gatherings or anytime indulgence.
Ingredients
Crust
- 1 homemade or store-bought vegan pie crust
Filling
- 2 pounds of sweet potatoes
- 1 cup of full fat coconut milk (from a can)
- 2 tablespoons of unsalted vegan butter
- ½ cup of brown sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1 teaspoon of pumpkin spice
- ¼ teaspoon of ground ginger
- ½ teaspoon of ground nutmeg
- ⅛ teaspoon of ground cloves
- ¼ teaspoon of salt
- ¼ cup + 1 tablespoon of cornstarch
Instructions
- Prepare the pie crust: Have your vegan pie crust ready and chilled in the refrigerator to keep its shape during baking.
- Cook the sweet potatoes: Peel and chop the sweet potatoes into chunks. Place them in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender when pierced with a fork.
- Drain and mash: Drain the sweet potatoes well and transfer them to a large mixing bowl. Mash thoroughly until smooth without lumps.
- Preheat oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the pie.
- Mix filling ingredients: To the mashed sweet potatoes, add coconut milk, vegan butter, brown sugar, vanilla extract, cinnamon, pumpkin spice, ginger, nutmeg, cloves, salt, and cornstarch. Mix vigorously for about 2 minutes until everything is fully incorporated into a smooth, creamy filling.
- Assemble the pie: Slowly pour the sweet potato filling into the prepared pie crust, smoothing the top evenly.
- Bake the pie: Place the pie on the middle rack of the preheated oven. Bake for 50 to 60 minutes. The center should still be slightly jiggly when done, which ensures a creamy texture after cooling.
- Cool before serving: Remove the pie from the oven and let it cool at room temperature for at least 2 hours to set perfectly before slicing and serving.
Notes
- This rich and creamy vegan sweet potato pie tastes just like the Southern classic but without dairy, eggs, and optionally gluten – perfect for your Thanksgiving table!
- Ensure potatoes are drained thoroughly to avoid watery filling.
- Use full-fat coconut milk for richness; light versions may yield a less creamy texture.
- Allow ample cooling time to achieve the ideal pie consistency.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 465 kcal
- Sugar: 24 g
- Sodium: 339 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 69 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
