Vegan Sweet Potato Pie is creamy and rich, and will be the star of your Thanksgiving dessert table! A southern classic pie that is easy to make with NO butter or eggs, but no one would guess!

white pie dish with pie inside, cut a bit

If you like pumpkin pie, you will love this vegan sweet potato pie. Sweet potato pie is denser than pumpkin pie, which is a bit more like custard. Both are totally delicious, but I just might prefer sweet potato!

Most versions call for eggs, butter and cream in the filling, but my recipe doesn’t need any of that. Full fat coconut milk takes the place of all of these to create a rich, creamy, mouthwatering pie that will keep everyone coming back for more!

And don’t worry, you can’t taste coconut at all in the finished pie.

Ingredients needed

  • 1 Pie Crust – Use my classic vegan pie crust for best results. For gluten free, try my Healthy Vegan Pie Crust or even use a store bought crust (check the ingredients to make sure it’s vegan).
  • Sweet potatoes – Make sure to use good quality sweet potatoes with orange flesh for the best pie.
  • Full fat coconut milk – From a can, not the coconut milk that comes in larger cartons like soy milk. Use the creamy white part plus some clear liquid to equal 3/4 cup.
  • Brown sugar – We are using all brown sugar here for a rich, moist pie filling.
  • Vanilla
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg
  • Salt
  • Cornstarch – May use arrowroot instead if needed.

a fork taken out of a piece of sweet potato pie with whip cream on top

Tips for success

  • Pie crust – Use my homemade crust for the very best pie. It’s flaky and delicious, plus easy to make. But if you need to use a store bought crust, I won’t judge! Check the ingredients list to make sure it’s vegan, a lot are (including Pillsbury).
  • Coconut milk – I attempted the pie using soy milk instead of full fat coconut milk, and it was not nearly as delicious! Use all of the white creamy part in a can, then some of the clearer liquid to make 3/4 cup.
  • Less sweet – You could cut the brown sugar in half for a less sweet pie, but I think it’s perfectly sweetened as is.
  • Serve with vegan whipped cream – I used almond whipped cream from the store, but you could make your own with aquafaba, or make coconut whip.
  • Gluten free – Use my gluten free vegan pie crust and the pie will be gluten free!

How to store

Cover and store leftover pie in the refrigerator for 5 days. You can also freeze the pie ahead of time. Bake as instructed, let cool, then wrap well and freeze. When ready to serve, thaw until at room temperature, slice and enjoy!

whole vegan sweet potato pie with blue towel in background

More vegan pies you will love!

looking down on a pie with slices in it, blue towel and white background

square image of sweet potato pie, cut in pan
4.96 stars (24 ratings)

Vegan Sweet Potato Pie

Vegan Sweet Potato Pie is creamy and rich, and will be the star of your Thanksgiving dessert table! A southern classic pie that is easy to make with NO butter or eggs, but no one would guess!
Prep: 30 mins
Cook: 1 hr
Total: 1 hr 30 mins
Servings: 8 slices

Ingredients 
 

Instructions 

  • Prepare the Vegan Pie Crust as directed. There is no need to pre-cook the crust. You may also use a store bought vegan crust or this Healthy Vegan Pie Crust for a gluten free, lighter option. Once the pie pan is lined with the uncooked crust, place it in the refrigerator while you prepare the filling.
  • Preheat the oven to 350 degrees F. Peel and chop the sweet potatoes, then place them in a medium saucepan and add enough water to cover. Bring to a boil, then reduce the heat and simmer for 12-15 minutes until fork tender. Drain the potatoes and add them to a large bowl (or a stand mixer if you have one).
  • With a mixer, beat the potatoes until smooth, then add all the remaining ingredients (except the whipped cream!) and beat on high speed until smooth and combined.
  • Spread the sweet potato filling into the pie crust evenly, and bake for 55-60 minutes, until the center is only slightly jiggly. If the crust begins to burn or brown too much, use a pie shield or cover the edges with aluminum foil for the last half of baking.
  • Allow the pie to cool on a cooling rack for about an hour before slicing and serving. Serve with vegan whipped cream, if desired. Store leftover pie in the refrigerator for 5 days. Enjoy!

Notes

  1. You can use any pie crust you like here. My favorite is my Easy Vegan Pie Crust, but you can use a store bought crust or my Healthy Vegan Pie Crust for a gluten free and healthier option. A cookie crust would also work, but make sure to check the ingredients list for milk, butter or honey.
  2. For a less sweet pie, you may reduce the brown sugar needed. 1/2 cup would even work, or try using coconut sugar instead. I have not tried sweetening it with maple syrup, it may get too watery I'm afraid.
  3. May substitute arrowroot for the cornstarch if needed.
  4. Many stores now carry some sort of dairy free whipped topping, such as Reddi Whip Almond or Coconut Whip or SoDelicious CocoWhip. You could also make my Vegan Whipped Cream, made from aquafaba.
  5. The pie can be made ahead of time and frozen. Simply thaw to room temperature when ready to serve.

Nutrition

Serving: 1of 8 servings | Calories: 312kcal | Carbohydrates: 54g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sodium: 203mg | Potassium: 295mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8044IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. This recipe is extraordinary. The balance of flavors from spice to sweetness is perfect. I used a store-bought crust and only used half of the sugar (the second time around) and it was just right for my taste. Really easy and impressive.

  2. Best sweet potato pie ever! It was a hit for Thanksgiving dessert. We still have some left over and today is the 5th since I baked it. Can it last longer than 5 days in the fridge?

  3. I made this yesterday (T-day) to have after the meatless meatloaf. It was a hit, as in “I’ll have a second slice” hit.

  4. I baked my sweet potatoes first. It tasted great pre cooking. However, I realized I doubled all the ingredients but the arrowroot by mistake. I am hoping it doesn’t fall apart. I am going to make this my go to recipe. Very easy and tasty.

  5. Can this be baked without a crust in a Corningware dish? I saw a comment about using soy milk which I would like to use. My husband is to be on a very low fat diet and I would like to make him a treat! I don’t care for crusts, so I would like the filling only, too. Love your site!

    1. Hi, Kathy!

      I’ve been using this recipe since 2020 and always have some extra leftover. I bake it in a small cake pan as a pudding for myself because I’m not a big crust fan either. It’s good either way.

  6. This looks delicious! Never had sweet potato pie so I’m looking forward to making this for Thanksgiving to try something new. Should the coconut milk be unsweetened? It doesn’t say unsweetened in the ingredients list but the link there takes me to an unsweetened coconut milk. Want to make sure I get the right one! Thanks!

  7. Hello,
    I want to make this for Thanksgiving. Did you use a standard 9 inch pie pan? Is it deep dish or standard 1 inch deep.

    Thank you

      1. My second Thanksgiving using your recipe. The fam loves it. Thank you for this creation. I had been in search of a vegan sweet potato pie recipe. You nailed it with this one. 😋

  8. This recipe is very easy and so delicious. I will make this every chance I get. This is one of the things I miss since becoming vegan. I added 4 table spoons of vegan butter. I love your recipes Nora. 

    1. Hi Karen. We all need some sweet potato pie! I’m really glad you loved it! Thank you for your positive and wonderful feedback!

  9. Love this recipe, I did double the cinnamon and nutmeg as we love those warm spices and baked in a dish then put in a pecan pie crust, JUST FABULOUS !!!!!

    1. Thank you for sharing you wonderful feedback! I’m so glad you love the pie! I agree, the spices are so cozy! Wishing you lots of happy cooking!

    1. I haven’t tried using agar powder here, so I’m not sure. I think tapioca starch or arrowroot would work well in place of the cornstarch, but I’m not sure about agar. Sorry!

  10. For more flavorful pies boil the potatoes SKIN ON for about an hour or 2 for large potatoes. Drain & remove skin then beat with hand mixer (try to remove as many “hairs” as possible before adding ingredients) 

  11. This turned out SO dang good! Probably the best sweet potato pie I’ve ever had and made. Highly recommend this recipe.

    1. Thank you, Lisa! What a compliment, and it makes my heart smile! Thank you for taking time to share your wonderful review and comments!

  12. I made this recipe and it’s fantastic. The only thing I changed is my sweet potatoes weighed in at 1 and 1/2 lbs pre-peeling and I used every bit. The suggested crust is wonderful too.

  13. Great recipe — I have a vegan husband and child, but the rest of my family is pointedly non-vegan.
    My only recommendation (which I’ll do next Thanksgiving) is to make a day ahead, cool, refrigerate and serve cold. The texture when I served it the day of baking wasn’t set enough for people’s tastes.
    Definitely will make next Thanksgiving!

    1. I’m glad you loved the pie, and will be making it again for your Thanksgiving! Thank you for taking time to share your wonderful review and comments!

  14. Absolutely delicious! Tastes like the regular version of a sweet potato pie. Very rich and delicious however, I reduced the cinnamon I am not a lover of cinnamon! The texture is firm and not soft and mushy but, you MUST let it completely cool for it to set.

    Love it! No need to search for another recipe.

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