Easy Vegan Sweet Potato Pie Recipe
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This vegan sweet potato pie recipe is super easy and perfect for the holidays. With a flaky crust and rich filling, you’d never guess it’s egg and dairy free!
Go beyond pumpkin pie and have this decadent sweet potato pie the star of your Thanksgiving (or really any other holiday) dessert table.
It has a silky-smooth filling and flaky-tender crust like the traditional version made with eggs and dairy.
But the best part? This vegan sweet potato pie recipe is so easy to make, it might set a new standard for the phrase “easy as pie!”
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Sweet potatoes are not just for desserts! Check out these sweet potato baked burritos and Southwestern sweet potato waffles for savory ways to enjoy sweet potatoes.
Why You’ll Love This Vegan Sweet Potato Pie Recipe
- This vegan sweet potato pie recipe is perfect for hosting because it can be made in advance. Save time and oven space on the big day!
- Even though it’s dairy-free and egg-free, this vegan sweet potato pie is as rich and creamy as the classic holiday dessert.
- This vegan sweet potato pie is incredibly easy to make using simple ingredients! Feel free to use any pie crust of choice.
Ingredients And Substitutions
Sweet potatoes – Use roasted sweet potatoes! Boiled or steamed sweet potatoes will have more moisture, which can ruin the filling’s consistency. You can roast the sweet potatoes at 425°F for 1 hour or until tender.
Full-fat coconut milk – I don’t recommend substituting full-fat canned coconut milk in this vegan sweet potato recipe. Other types of non-dairy milk, like soy or almond milk, are too light and won’t give you a creamy filling.
Brown sugar and maple syrup – This sweet potato pie with coconut milk is sweetened with brown sugar and maple syrup for a deep, caramelized flavor.
Vanilla extract and sea salt – Enhance the sweet, rich taste of the dairy free sweet potato pie.
Ground cinnamon, ground ginger, and ground nutmeg – Warming spices give the vegan sweet potato pie that cozy flavor we all crave, especially during the holiday season.
Cornstarch – This sweet potato pie recipe without eggs uses cornstarch to ensure the filling thickens and firms up. You can also substitute cornstarch with arrowroot powder, but the filling will have a more pudding-like consistency.
Vegan pie crust – This easy vegan sweet potato pie doesn’t require its crust to be baked ahead of time. Make the flaky pie crust from scratch with just 6 ingredients! Store-bought pie crust, who?
Vegan whipped cream – You can opt for store-bought vegan whipped cream, but our sugar-free recipe will blow your mind!
You can also garnish the spiced vegan sweet potato pie with chopped pecans.
Tips For Making This Recipe
Make Sure the Filling is Smooth
Combine the filling ingredients using a high-power mixer or blender for a perfectly smooth and silky consistency. You can also puree the cooked sweet potatoes before mixing them with the other non dairy sweet potato pie filling ingredients.
Keep the Pie Crust From Burning
Check the vegan sweet potato pie 30 to 40 minutes into baking to see if the crust is browning too quickly. If it is, tent it with foil so it doesn’t burn before the filling is cooked.
Give the Sweet Potato Pie Time to Cool
Rest your dairy free sweet potato pie on the counter for at least 2 hours before slicing. This will give the filling time to set so the slices can hold their shape well.
Sweet Potato Pie Vegan Recipe FAQs
Do sweet potato and pumpkin pie taste the same?
No. Sweet potato pie tastes sweeter than pumpkin pie, which tastes more like spices.
Can I make this sweet potato pie recipe without eggs ahead of time?
Yes! Actually, if you let the sweet potato pie sit in the fridge overnight, it will be more flavorful and easier to slice.
How long is sweet potato pie good for in the fridge?
You can wrap your vegan sweet potato pie in foil and store it in the fridge for 5 to 7 days.
Can I freeze sweet potato pie?
Absolutely! Wrap the no egg sweet potato pie pie in plastic wrap and foil, then store it in a freezer-safe bag for up to 3 months. Thaw it in the fridge overnight before serving.
Can you use canned sweet potato puree for this vegan sweet potato pie recipe?
You can probably get away with canned sweet potato puree, but homemade roasted sweet potatoes will give the pie the best flavor and texture. If roasting sweet potatoes in the oven seems like too much work, you can also microwave them for 8 minutes!
More Delicious Vegan Dessert Recipes
- Vegan Coconut Cream Pie
- Vegan Pumpkin Pie
- Homemade Caramel Apple Pie
- Snickerdoodle Dessert Hummus
- Pumpkin Pie Smoothie
I found this recipe for vegan sweet potato casserole that I HAVE to try!
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Vegan Sweet Potato Pie Recipe
Equipment
Ingredients
- 1 1/2 lbs sweet potatoes, peeled, chopped, and cooked (about 2 large sweet potatoes)
- 3/4 cup full-fat coconut milk
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp sea salt
- 1/4 cup + 2 tbsp cornstarch
- 1 vegan pie crust
- Vegan whipped cream for serving for serving
Instructions
- Preheat the oven to 350°F and put the pie crust into the pie plate. Set aside.
- In a large bowl, add the sweet potatoes, coconut milk, brown sugar, maple syrup, vanilla extract, spices, salt, and cornstarch.
- Beat until smooth with an electric mixer.
- Pour the filling into the prepared pie crust. Spread it out evenly.
- Bake for 1 hour until set and slightly jiggly.
- Allow the sweet potato pie to cool before slicing. Serve with whipped cream, and enjoy!
Notes
- Combine the filling ingredients using a high-power mixer or blender for a perfectly smooth and silky consistency. You can also puree the cooked sweet potatoes before mixing them with the other non dairy sweet potato pie filling ingredients.
- Check the vegan sweet potato pie 30 to 40 minutes into baking to see if the crust is browning too quickly. If it is, tent it with foil so it doesn’t burn before the filling is cooked.
- Rest your dairy free sweet potato pie on the counter for at least 2 hours before slicing. This will give the filling time to set so the slices can hold their shape well.
