Vegan Sweet Potato Pie
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.
A creamy and warmly spiced vegan sweet potato pie in a flaky plant based crust perfect for the holidays.
Nutrition per serving
Ingredients
filling
sweetener
spice
flavoring
crust
thickener
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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