Why You’ll Love This Recipe
-
Creamy and Flavorful: The combination of sweet potatoes and coconut milk creates a luscious filling.
-
Warm Spices: Cinnamon, nutmeg, and ginger add depth and warmth to each bite.
-
Egg and Dairy-Free: Enjoy the classic taste without any animal products.
-
Simple Ingredients: Made with accessible, wholesome ingredients.
-
Customizable: Easily adjust sweetness and spice levels to your
Ingredients
-
1 pound sweet potatoes (about 2 medium)
-
¾ cup full-fat coconut milk (from a can)
-
1 cup brown sugar
-
1 teaspoon pure vanilla extract
-
1 teaspoon ground cinnamon
-
¼ teaspoon ground ginger
-
½ teaspoon ground nutmeg
-
¼ teaspoon salt
-
4 tablespoons cornstarch
-
1 vegan pie crust (store-bought or homemade)
-
Vegan whipped cream, for serving (optional)
Directions
-
Prepare the Pie Crust: If using a homemade vegan pie crust, prepare it according to the recipe instructions. If using a store-bought crust, ensure it’s thawed if frozen.
-
Cook the Sweet Potatoes: Peel and chop the sweet potatoes. Place them in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until fork-tender. Drain and mash until smooth.
-
Preheat the Oven: Preheat your oven to 350°F (175°C).
-
Make the Filling: In a large bowl, combine the mashed sweet potatoes, coconut milk, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, salt, and cornstarch. Mix until well combined and smooth.
-
Assemble the Pie: Pour the sweet potato mixture into the prepared pie crust, smoothing the top with a spatula.
-
Bake: Bake for 55–60 minutes, or until the center is set and slightly jiggly. If the crust edges brown too quickly, cover them with aluminum foil.
-
Cool and Serve: Allow the pie to cool on a wire rack for about an hour, then refrigerate for at least 3 hours before serving. Serve with vegan whipped cream, if
Servings and Timing
-
Servings: 8 slices
-
Prep time: 30 minutes
-
Cook time: 1 hour
-
Total time: 1 hour 30
Variations
-
Gluten-Free: Use a gluten-free pie crust to make the pie suitable for those with gluten sensitivities.
-
Reduced Sugar: Reduce the brown sugar to ½ cup for a less sweet pie.
-
Spiced Up: Add a pinch of ground cloves or allspice for an extra layer of flavor.
-
Maple Twist: Substitute maple syrup for half of the brown sugar for a different sweetness
Storage/Reheating
-
Refrigeration: Store leftover pie in an airtight container in the refrigerator for up to 5 days.
-
Freezing: Wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
-
Reheating: Reheat slices in the oven at 350°F (175°C) for 10–15 minutes until warmed
FAQs
Can I use canned sweet potato puree?
Yes, canned sweet potato puree can be used as a substitute for fresh sweet potatoes. Use about 2 cups of
Is this pie nut-free?
Yes, this recipe is nut-
Can I use a different plant-based milk?
Yes, you can substitute coconut milk with other plant-based milks like almond or soy milk, but the texture may vary slightly.
How do I prevent the crust from getting soggy?
Pre-bake the crust for 10 minutes before adding the filling to help prevent it from becoming
Can I make this pie ahead of time?
Yes, this pie can be made a day in advance. Store it in the refrigerator until ready to serve.
Is this pie gluten-free?
The pie filling is naturally gluten-free. Ensure you use a gluten-free pie crust to make the entire pie gluten-
Can I use a store-bought crust?
Yes, you can use a store-bought vegan pie crust. Just check the ingredients to ensure it’s vegan-
How do I know when the pie is done?
The pie is done when the center is set and slightly jiggly. A toothpick inserted into the center should come out clean.
Can I use a different sweetener?
Yes, you can substitute brown sugar with coconut sugar or maple syrup. Adjust the quantity to taste.
How should I serve this pie?
Serve chilled or at room temperature with a dollop of vegan whipped cream or a scoop of vegan vanilla ice
Conclusion
Vegan Sweet Potato Pie is a delectable dessert that combines the natural sweetness of sweet potatoes with the richness of coconut milk and the warmth of spices. It’s a perfect addition to any holiday table or as a special treat any time of year. With its creamy texture and comforting flavors, this pie is sure to be a hit with vegans and non-vegans alike.

Vegan Sweet Potato Pie
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Vegan Sweet Potato Pie offers a creamy, dairy-free filling made from roasted sweet potatoes, coconut milk, and aromatic spices, all nestled in a flaky, plant-based crust. This vegan twist on the classic dessert is perfect for holidays, celebrations, or any time you want a comforting treat.
Ingredients
-
1 pound sweet potatoes (about 2 medium)
-
¾ cup full-fat coconut milk (from a can)
-
1 cup brown sugar
-
1 teaspoon pure vanilla extract
-
1 teaspoon ground cinnamon
-
¼ teaspoon ground ginger
-
½ teaspoon ground nutmeg
-
¼ teaspoon salt
-
4 tablespoons cornstarch
-
1 vegan pie crust (store-bought or homemade)
- Vegan whipped cream, for serving (optional)
Instructions
-
Prepare the Pie Crust:
If using a homemade vegan pie crust, prepare it according to the recipe instructions. If using a store-bought crust, ensure it’s thawed if frozen. -
Cook the Sweet Potatoes:
Peel and chop the sweet potatoes. Place them in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until fork-tender. Drain and mash until smooth. -
Preheat the Oven:
Preheat your oven to 350°F (175°C). -
Make the Filling:
In a large bowl, combine the mashed sweet potatoes, coconut milk, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, salt, and cornstarch. Mix until well combined and smooth. -
Assemble the Pie:
Pour the sweet potato mixture into the prepared pie crust, smoothing the top with a spatula. -
Bake:
Bake for 55–60 minutes, or until the center is set and slightly jiggly. If the crust edges brown too quickly, cover them with aluminum foil. - Cool and Serve:
Allow the pie to cool on a wire rack for about an hour, then refrigerate for at least 3 hours before serving. Serve with vegan whipped cream, if desired
Notes
Flavor Swaps: Substitute the brown sugar with maple syrup for a different sweetness profile.Gluten-Free Option: Use a gluten-free pie crust for a fully gluten-free pie.Vegan Whipped Cream: Optional, but adds a lovely creamy topping.