Vegan Sweet Potato Pie Recipe

If you’re craving that classic cozy dessert with a vegan twist, this Vegan Sweet Potato Pie Recipe is going to be your new best friend. I absolutely love how rich and creamy it turns out, yet it’s completely plant-based and super approachable. When I first tried making sweet potato pie without eggs or dairy, I kind of braced myself for disappointment, but this recipe exceeded every expectation. Stick around, because I’m sharing all my favorite tips to make sure your pie comes out perfectly every single time.

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Ingredients You’ll Need

These ingredients blend beautifully to create a smooth, fragrant, and satisfying filling. When choosing sweet potatoes, look for firm ones without bruises — their natural sweetness really shines through. Full-fat coconut milk gives the pie that luscious creaminess, and I always recommend using fresh spices if you can for the best aroma.

• Vegan pie crust: Homemade or store-bought, just make sure it’s chilled before filling to hold its shape well.
• Sweet potatoes: The star of the show; cook until tender for creamy mash.
• Full-fat coconut milk: Adds richness so the pie isn’t dry or crumbly.
• Unsalted vegan butter: A small amount balances the flavors without overpowering.
• Brown sugar: Gives caramel undertones and pairs perfectly with the spices.
• Vanilla extract: Just a splash brightens and rounds out the flavors.
• Ground cinnamon, pumpkin spice, ginger, nutmeg, cloves: Classic warm spices that make the pie smell like fall in a slice.
• Salt: Enhances sweetness and balances the spices.
• Cornstarch: This is your thickening hero, ensuring the filling isn’t runny.

Variations

I love that this vegan sweet potato pie recipe is super adaptable — you can easily tweak the spices or crust to suit your mood or dietary needs. Don’t be shy about making it your own!

• Gluten-Free Crust: I’ve swapped in a gluten-free pie crust with great success, and my family never noticed a difference.
• Maple Syrup Swap: Replace brown sugar with maple syrup for a different kind of natural sweetness that’s less processed.
• Nutty Crunch: Adding chopped pecans on top before baking adds texture I adore, especially for fall gatherings.
• Spice Adjustments: If you prefer less spice, feel free to cut back the pumpkin spice or cloves. I usually keep it balanced to keep that classic vibe.

How to Make Vegan Sweet Potato Pie Recipe

Step 1: Prepare Your Sweet Potatoes

Start by peeling and chopping your sweet potatoes into even pieces — this helps them cook evenly. Place them in a big pot of water, bring it to a boil, then lower the heat to a gentle simmer. You’ll want them tender enough to mash easily, which usually takes about 20 minutes. I always test a piece with a fork to make sure it’s soft all the way through.

Step 2: Mash and Mix the Filling

Drain your potatoes well and transfer to a large bowl. Mash them until they’re silky smooth — no lumps here! This part is crucial because a smooth filling makes for a silky pie texture that’s just irresistible. Once mashed, add the coconut milk, vegan butter, brown sugar, vanilla, spices, salt, and cornstarch. Mix everything together for about 2 minutes until you get a perfect creamy consistency. I like to use a hand mixer for this step to ensure everything is thoroughly combined.

Step 3: Fill the Pie Crust and Bake

Make sure your vegan pie crust is chilled — this helps keep it from getting soggy. Pour the filling in slowly and smooth out the top with a spatula. Bake at 350°F (175°C) for 50 to 60 minutes. It’s done when the edges are set, but the center still jiggles just a bit — that jiggle means it will set as it cools so you don’t get a dry pie. I always keep an eye on it around the 50-minute mark to avoid overbaking.

Step 4: Let It Cool Completely

Once out of the oven, patience is key — let your pie cool for at least two hours. This step helps the filling firm up and flavors to meld together. Trust me, it’s worth the wait! I find that slicing it too soon makes the pie fall apart, so I always resist the urge to dig in immediately.

How to Serve Vegan Sweet Potato Pie Recipe

Garnishes

I usually keep garnishes simple: a dollop of coconut whipped cream on top adds just the right amount of lightness and creaminess. Sometimes I sprinkle chopped toasted pecans for a little crunch and nuttiness. For festive occasions, a dusting of cinnamon on the whipped cream always gets compliments!

Side Dishes

This pie shines as a dessert after cozy meals, so I love pairing it with hearty vegan mashed potatoes and roasted vegetables. It also holds its own at holiday feasts alongside mashed cauliflower or a savory lentil loaf if you’re doing a full plant-based menu.

Creative Ways to Present

One fun idea is to serve mini vegan sweet potato pies in ramekins during small get-togethers. Personalizing each with different nut toppings or a drizzle of maple syrup looks charming on a dessert table. For larger gatherings, I sometimes add a swirl of vegan caramel sauce for an extra touch of indulgence.

Make Ahead and Storage

Storing Leftovers

Store leftover pie covered loosely with foil or plastic wrap in the fridge. I find it tastes even better the next day as the flavors deepen overnight. It keeps well for up to 4 days without losing its creamy texture.

Freezing

If you want to freeze it, I recommend wrapping the pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. When I thaw it overnight in the fridge and gently warm it, the texture holds up beautifully with almost no difference from fresh.

Reheating

To reheat, pop individual slices in a 325°F oven for about 10 minutes or until warmed through. Microwaving works in a pinch but can make the crust a bit soggy. The oven method keeps that crisp crust intact and the filling creamy.

FAQs

Final Thoughts

This Vegan Sweet Potato Pie Recipe holds a special place in my heart — it’s my go-to for holidays and whenever we crave something sweet and comforting without dairy or eggs. It’s easy to make, darn delicious, and makes everyone at the table happy, vegan or not. I hope you’ll give it a try and savor every creamy, warmly spiced bite just like I do. Trust me, once you master this pie, you’ll have a new favorite to share with friends and family year after year.

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