Vegan Sweet Potato Pie Recipe

Introduction

This vegan sweet potato pie is a delightful plant-based dessert that combines a flaky crust with a creamy, spiced filling. Perfect for fall or any occasion, it offers comforting warmth and natural sweetness without dairy or eggs.

Ingredients

• 1 1/2 cups all-purpose flour, or gluten free 1-to-1 baking flour or cassava flour
• 1/2 cup coconut oil, softened
• 1 tbsp arrowroot powder
• 1/4 cup maple syrup
• 1 tsp baking soda
• 5-7 tbsp chilled water
• 2 cups pureed sweet potato
• 1/3 cup maple syrup
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• 1/4 cup arrowroot powder
• 1 tbsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger

Instructions

1. Step 1: Prepare the vegan pie crust according to your preferred method until it is par-baked and ready to fill (refer to a flaky vegan pie crust recipe up to step 9).
2. Step 2: Preheat the oven to 350°F (175°C).
3. Step 3: In a food processor, combine the sweet potato puree, maple syrup, coconut milk, vanilla extract, arrowroot powder, cinnamon, nutmeg, and ginger. Blend until smooth and creamy.
4. Step 4: Pour the filling into the prepared pie crust.
5. Step 5: Bake the pie for 20 minutes covered with tin foil or a pie crust shield to protect the edges.
6. Step 6: Remove the cover and continue baking for another 25 minutes until the crust is golden and the filling is set.
7. Step 7: Let the pie cool for 15 minutes at room temperature, then refrigerate for 3 to 4 hours to allow it to fully set.
8. Step 8: Serve chilled or at room temperature and enjoy your vegan sweet potato pie!

Tips & Variations

• Use gluten-free flour if you want a gluten-free crust without sacrificing texture.
• Add a pinch of ground cloves for a deeper spice flavor.
• For extra richness, swap maple syrup with brown rice syrup or agave nectar.
• Let the sweet potatoes cool completely before blending for a smoother filling.

Storage

Store the pie covered in the refrigerator for up to 4 days. Reheat slices gently in a warm oven or enjoy chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes can be used in this recipe. Just make sure they are pureed smoothly and drained if they contain extra liquid.

Is coconut oil necessary for the crust?

Coconut oil works well for a flaky vegan crust, but you can substitute it with vegan butter or margarine if preferred.

Vegan Sweet Potato Pie Recipe

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★★★★★

4.9 from 146 reviews

A creamy, comforting vegan sweet potato pie made with a flaky homemade crust and a naturally sweetened spiced filling, perfect for holiday gatherings or cozy desserts.

• Author: luca
• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pie Crust

• 1 1/2 cups all-purpose flour, or gluten free 1-to-1 baking flour or cassava flour
• 1/2 cup coconut oil, softened
• 1 tbsp arrowroot powder
• 1/4 cup maple syrup
• 1 tsp baking soda
• 5–7 tbsp chilled water

Pie Filling

• 2 cups pureed sweet potato
• 1/3 cup maple syrup
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• 1/4 cup arrowroot powder
• 1 tbsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger

Instructions

1. Prepare the Pie Crust: Follow the directions for making the flaky vegan pie crust until it is par-baked and ready to fill (referenced as Step 9 in the original crust recipe). This typically involves mixing the flour, coconut oil, arrowroot powder, maple syrup, baking soda, and chilled water to form a dough, rolling it out, placing it in a pie dish, and partially baking it to set the crust.
2. Preheat Oven: After par-baking the crust, change the oven temperature to 350°F (175°C) to prepare for baking the filling.
3. Make the Filling: In a food processor, combine all the pie filling ingredients — pureed sweet potato, maple syrup, coconut milk, vanilla extract, arrowroot powder, cinnamon, nutmeg, and ginger. Blend until the mixture is smooth and creamy, ensuring an even consistency.
4. Fill the Pie: Pour the smooth sweet potato filling evenly into the par-baked pie crust, spreading it out with a spatula if necessary.
5. Bake the Pie Covered: Place the pie into the oven and bake for about 20 minutes covered with tin foil or a pie crust shield to protect the crust edges from over-browning.
6. Uncover and Continue Baking: Remove the foil or shield covering the pie crust edges and continue baking for another 25 minutes until the filling is set and the crust is golden brown.
7. Cool the Pie: Remove the pie from the oven and allow it to cool on a wire rack for 15 minutes to slightly set.
8. Refrigerate: Place the pie in the refrigerator for 3-4 hours to fully chill and set before serving.
9. Serve: Slice the pie and serve chilled. Enjoy the delicious vegan sweet potato pie as a wholesome dessert.

Notes

• Ensure the coconut oil used for the crust is softened but not melted for the best flaky texture.
• Arrowroot powder works as a natural thickener in the filling to help it set properly.
• The pie crust can be made gluten-free by using a 1-to-1 gluten-free baking flour or cassava flour instead of all-purpose flour.
• Chilling the pie after baking is crucial for the filling to firm up and slice well.
• Covering the pie while baking protects the crust edges from burning.
• Use chilled water sparingly when making the crust dough; add just enough to bring the dough together without making it sticky.

Keywords: vegan sweet potato pie, dairy-free pie, holiday dessert, plant-based pie, gluten-free option, coconut milk pie, spiced sweet potato dessert