Description
This Vegan Sweet Potato Pie is a delicious, plant-based twist on the traditional holiday favorite. Made with smooth, naturally sweet sweet potatoes and rich coconut milk, spiced with cinnamon, ginger, and nutmeg, and nestled in a flaky vegan pie crust, this pie is perfect for any occasion. It’s dairy-free, egg-free, and can easily be made gluten-free with the right crust choice. Serve it with vegan whipped cream for an extra indulgent treat.
Ingredients
Scale
Pie Crust
- 1 Vegan Pie Crust (store-bought or homemade)
Filling
- 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 (or arrowroot as substitute)
Optional Topping
- Vegan whipped cream
Instructions
- Prepare the Pie Crust: Line your pie pan with the vegan pie crust of your choice. You may use a store-bought crust, or prepare a homemade one, such as an easy vegan or gluten-free option. Chill the crust in the refrigerator while you prepare the filling to help it set properly.
- Cook the Sweet Potatoes: Preheat your oven to 350°F (175°C). Peel and chop the sweet potatoes into chunks, then place them in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are fork-tender. Drain thoroughly.
- Make the Filling: Transfer the cooked sweet potatoes to a large bowl or the bowl of a stand mixer. Beat until smooth using a mixer. Add the coconut milk, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, salt, and cornstarch. Beat on high speed until the filling is completely smooth and well combined.
- Fill the Pie Crust: Pour the sweet potato filling evenly into the prepared pie crust. Smooth the surface with a spatula for an even layer.
- Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for 55-60 minutes. The filling should be mostly set but may jiggle slightly in the center. If the crust edges brown too quickly, cover them with a pie shield or foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and place it on a cooling rack. Allow it to cool for about an hour before slicing. Serve topped with vegan whipped cream if desired. Store leftovers refrigerated for up to 5 days.
Notes
- You can use any vegan pie crust you prefer: homemade, store-bought, or gluten-free options work well. A cookie crust can also be used but verify that it contains no animal products.
- Adjust sweetness by reducing brown sugar to 1/2 cup if you prefer a less sweet pie. Coconut sugar is a good alternative, but maple syrup is not recommended due to moisture content.
- Cornstarch can be substituted with arrowroot powder for thickening if desired.
- For vegan whipped cream topping, try store-bought dairy-free whipped toppings like Reddi Whip Almond, Coconut Whip, or SoDelicious CocoWhip. Alternatively, homemade aquafaba-based vegan whipped cream is delicious.
- This pie can be made ahead and frozen; thaw to room temperature before serving.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
