How to Make the Perfect Vegan Sweet Potato Pie
American Southern · Medium · 195 min · 8 servings
This vegan sweet potato pie is a silky smooth and warmly spiced holiday dessert made entirely from plant based ingredients in a flaky vegan crust. It is a comforting and crowd pleasing vegan classic that tastes just as rich and indulgent as the traditional version.
Why this recipe works
This Vegan Sweet Potato Pie recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 195 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 295 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 2 cups mashed cooked sweet potato about 2 large
- 0.75 cup full fat coconut milk
- 0.5 cup brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 whole vegan pie crust store bought or homemade
- 2 tbsp cornstarch
Step by step instructions
Step 1: Prepare the Filling
Preheat oven to 350 degrees Fahrenheit. In a blender or food processor, combine the mashed sweet potato, full fat coconut milk, brown sugar, pumpkin pie spice, vanilla extract, and cornstarch. Blend until completely silky and smooth.
Step 2: Pre Bake the Crust
Press the vegan pie crust into a 9 inch pie pan and crimp the edges. Line with parchment and pie weights and bake for 10 minutes until just set. Remove the weights and set aside.
Step 3: Fill and Bake
Pour the smooth sweet potato filling into the pre baked crust and spread it evenly. Bake at 350 degrees Fahrenheit for 45 to 50 minutes until the filling is set at the edges but has a slight jiggle in the very center.
Step 4: Cool and Serve
Allow the pie to cool at room temperature for 30 minutes then transfer to the refrigerator for at least 2 hours until fully set before slicing. Serve with vegan whipped cream if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- full fat coconut milk → canned oat milk cream for a slightly less coconut forward flavor
- pumpkin pie spice → a mix of 1 teaspoon cinnamon, half teaspoon ginger, and quarter teaspoon nutmeg
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the pre baking of the crust which leads to a soggy underbaked bottom
- Slicing the pie before it has fully chilled which causes the filling to be too soft and runny
Nutrition facts
Per serving: 295 calories, 4g protein, 45g carbs, 11g fat, 4g fiber.
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