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!
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.
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!
More vegan pies you will love!
- Vegan Pumpkin Pie
- The Best Vegan Apple Pie
- Vegan Chocolate Pie
- Vegan Banana Cream Pie
- Vegan Strawberry Pie
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!
Ingredients
- 1 Vegan Pie Crust*
- 1 pound sweet potatoes (about 2 medium)
- 3/4 cup full fat coconut milk
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons cornstarch*
- vegan whipped cream, optional for serving
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
- 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.
- 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.
- May substitute arrowroot for the cornstarch if needed.
- 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.
- 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
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
This recipe is excellent! Even the non-vegans in my family loved this pie.