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.