I absolutely love this Vegan Sweet Potato Pie Recipe because it captures that warm, comforting taste of the holiday season, but without any dairy or eggs. When I first tried making a vegan version, I was worried it wouldn’t be as rich or flavorful—but this recipe proved me wrong! The creamy coconut milk and spices come together to create a silky smooth filling that my whole family goes crazy for.
You’ll find that this pie works beautifully for Thanksgiving, cozy autumn dinners, or anytime you want a plant-based dessert that feels indulgent yet wholesome. Plus, it’s surprisingly straightforward to make, so even if you’re new to vegan baking, you’ll succeed without fuss.
Why You’ll Love This Recipe
- Rich, Creamy Texture: Made with coconut milk and vegan butter, the pie filling is luxuriously smooth.
- Perfectly Spiced: A balanced blend of cinnamon, pumpkin spice, ginger, nutmeg, and cloves gives it that classic sweet potato pie warmth.
- Simple Ingredients: You probably already have most of these pantry staples on hand.
- Allergen-Friendly: Vegan and can easily be made gluten-free with a suitable crust choice.
Ingredients You’ll Need
The ingredients here all work in harmony to make that classic sweet potato pie filling, rich in flavor and silky in texture. Using full-fat coconut milk gives you that creamy feel without any dairy, while the brown sugar adds a deep, molasses-like sweetness that really elevates the pie.
- Vegan pie crust: Homemade or store-bought works great—just make sure it’s chilled before filling.
- Sweet potatoes: The star of the show; look for firm, bright orange potatoes for best flavor.
- Full-fat coconut milk: Provides creaminess and richness; don’t substitute with light coconut milk or the texture won’t be the same.
- Unsalted vegan butter: Adds buttery depth without dairy.
- Brown sugar: Gives natural sweetness and moisture.
- Vanilla extract: Enhances the overall flavor.
- Ground cinnamon: Essential warm spice that pairs perfectly with sweet potato.
- Pumpkin spice: Brings festive notes that complement the cinnamon and nutmeg.
- Ground ginger: Adds gentle heat and complexity.
- Ground nutmeg: Offers a sweet, nutty aroma.
- Ground cloves: A little goes a long way for that signature spicy kick.
- Salt: Balances the sweetness and spices.
- Cornstarch: Helps thicken the pie filling so it sets perfectly in the crust.
Variations
I love playing around with this Vegan Sweet Potato Pie Recipe depending on the season or what I have on hand. Feel free to experiment with different spices or crusts to make it your own!
- Maple syrup substitution: I’ve swapped the brown sugar for pure maple syrup before and loved the subtle maple flavor it adds.
- Gluten-free crust: Using a gluten-free vegan pie crust is an easy switch if you’re avoiding gluten.
- Nut topping: Toasted pecans or walnuts sprinkled on top add a fantastic crunch and nutty contrast.
- Spice adjustments: If you want less spice, just cut the pumpkin spice down by half; for more warmth, add a dash extra cinnamon or ginger.
How to Make Vegan Sweet Potato Pie Recipe
Step 1: Preparing the Sweet Potatoes
Start by peeling and chopping your sweet potatoes into even chunks. Place them in a large pot, cover with water, and bring to a boil. Once boiling, reduce the heat and let them simmer for about 20 minutes or until they’re fork-tender. This ensures the potatoes will mash smoothly without any lumps, which is key to a silky pie filling.
Step 2: Mixing the Filling
Drain the sweet potatoes well and place them in a large bowl. Mash them thoroughly until smooth—no chunky bits here! Then add all the other ingredients: coconut milk, vegan butter, brown sugar, vanilla extract, spices, salt, and cornstarch. Mix everything for about 2 minutes until it’s fully combined and creamy. I like to use a hand mixer for this step to get that perfect texture quickly.
Step 3: Assembling and Baking
Preheat your oven to 350°F (175°C) and make sure your pie crust is chilled and ready. Carefully spoon the filling into the crust, smoothing the top with a spatula. Bake for 50 to 60 minutes—the edges will be set and the center should jiggle just slightly when you gently shake the pan. This jiggle means it’s moist, and it will continue to set as it cools.
Step 4: Cooling and Serving
Once out of the oven, resist the urge to dig in right away! Let your vegan sweet potato pie cool completely—about 2 hours at room temperature—before slicing. This patience pays off with a beautiful, sliceable texture that holds together perfectly.
Pro Tips for Making Vegan Sweet Potato Pie Recipe
- Use Full-Fat Coconut Milk: It provides the creaminess you expect from traditional sweet potato pie, so don’t substitute with light versions or dairy-free milks like almond for this recipe.
- Thoroughly Mash Sweet Potatoes: I once had a pie with lumps, and it was not pleasant—keep mashing until perfectly smooth.
- Don’t Overbake: The pie will firm up as it cools, so take it out when it’s still slightly jiggly in the center to avoid dryness.
- Chill the Crust Well: A cold crust holds its shape better and prevents sogginess after filling it with the wet sweet potato mixture.
How to Serve Vegan Sweet Potato Pie Recipe
Garnishes
I usually top mine with a dollop of coconut whipped cream because it’s light and keeps everything vegan. Sometimes, I sprinkle toasted pecans for crunch and a bit of extra nuttiness. A little dusting of cinnamon on top is an optional — but lovely — finishing touch that makes it feel extra special.
Side Dishes
This pie pairs beautifully with a cup of hot tea or coffee. If you want to turn your meal into a cozy autumn feast, serve it alongside roasted Brussels sprouts or a fresh apple salad to balance the sweet richness.
Creative Ways to Present
For holidays or dinner parties, I love assembling mini sweet potato pies in individual ramekins—they’re adorable and make serving a breeze. You can also drizzle warmed maple syrup or a vegan caramel sauce before serving for a decadent touch that wows your guests.
Make Ahead and Storage
Storing Leftovers
I keep leftover pie covered tightly with plastic wrap or in an airtight container in the fridge for up to 4 days. The flavors actually meld and intensify overnight, so leftovers taste even better on day two!
Freezing
To freeze, wrap the pie securely with foil and plastic wrap to prevent freezer burn. It freezes well for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating.
Reheating
Reheat slices gently in a warm oven (about 325°F) for 10-15 minutes to restore that fresh-out-of-the-oven warmth without drying it out. Avoid microwaving if you want to keep the best texture, but if in a pinch, a quick 30-second zap works too.
FAQs
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Can I make this Vegan Sweet Potato Pie Recipe nut-free?
Absolutely! This recipe doesn’t call for nuts, and you can skip any optional nut toppings if you have allergies. The filling is rich and creamy without needing nuts at all.
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What’s the best way to tell when the pie is done baking?
The edges will be set and slightly firm to the touch, while the center should still jiggle a little when gently shaken. This jiggle means it’s perfectly cooked and won’t be dry once cooled.
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Can I make the pie crust from scratch?
Yes! Homemade vegan pie crusts made with vegan butter or coconut oil work wonderfully. Just be sure to chill the crust thoroughly before adding the filling.
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Is this pie gluten-free?
The pie filling is naturally gluten-free, but you’ll need to use a gluten-free vegan pie crust to make the whole recipe gluten-free.
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Can I use canned sweet potatoes?
I recommend using fresh sweet potatoes for the best texture and flavor, but if you’re pressed for time, well-drained canned sweet potatoes can be used as a substitute.
Final Thoughts
This Vegan Sweet Potato Pie Recipe has truly become one of my go-to desserts for sharing warmth and comfort with loved ones. It’s one of those recipes that’s simple enough for a weeknight treat but special enough to impress at holiday dinners. I hope you enjoy making and savoring it as much as I do—it’s like a little slice of cozy, plant-based heaven in every bite.
Print
Vegan Sweet Potato Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes (boiling sweet potatoes) + 50-60 minutes (baking)
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegan
Description
This Vegan Sweet Potato Pie is a delightful dairy-free and egg-free twist on the classic Southern dessert. Made with a flaky vegan pie crust and a creamy sweet potato filling enriched with coconut milk and warming spices, this pie is perfect for Thanksgiving or any cozy occasion. Its smooth texture and rich flavors closely mimic the traditional pie while being entirely plant-based and optionally gluten-free.
Ingredients
Pie Crust
- 1 homemade or store-bought vegan pie crust
Filling
- 2 pounds of sweet potatoes
- 1 cup of full fat coconut milk (from a can)
- 2 tablespoons of unsalted vegan butter
- ½ cup of brown sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1 teaspoon of pumpkin spice
- ¼ teaspoon of ground ginger
- ½ teaspoon of ground nutmeg
- ⅛ teaspoon of ground cloves
- ¼ teaspoon of salt
- ¼ cup + 1 tablespoon of cornstarch
Instructions
- Prepare Pie Crust: Keep the vegan pie crust chilled in the refrigerator and ready for use before preparing the filling.
- Cook Sweet Potatoes: Peel and chop the sweet potatoes into chunks. Place them in a large pot and cover with water. Bring the water to a boil, then reduce the heat and simmer for about 20 minutes or until the sweet potatoes are tender when pierced with a fork.
- Drain and Mash: Drain the sweet potatoes thoroughly and transfer them to a large mixing bowl. Mash them until smooth, ensuring there are no lumps.
- Preheat Oven: Set your oven to 350°F (175°C) to preheat while you prepare the filling.
- Mix Filling Ingredients: Add the full fat coconut milk, unsalted vegan butter, brown sugar, vanilla extract, ground cinnamon, pumpkin spice, ground ginger, ground nutmeg, ground cloves, salt, and cornstarch to the mashed sweet potatoes. Mix well for about 2 minutes until all ingredients are fully incorporated and the filling is smooth.
- Assemble Pie: Pour the sweet potato filling slowly into the prepared vegan pie crust, spreading it evenly.
- Bake the Pie: Bake in the preheated oven for 50 to 60 minutes. The pie is done when the edges are set but the center still jiggles slightly when you gently shake the pan.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely for about 2 hours to let the filling set before slicing and serving.
Notes
- This rich and creamy vegan sweet potato pie tastes just like the Southern classic but without dairy, eggs, and optionally gluten – Perfect for your Thanksgiving table!
- For a gluten-free version, use a certified gluten-free vegan pie crust.
- Be sure not to overbake; a slightly jiggly center ensures a creamy texture once cooled.
- Allow the pie to cool fully before slicing to avoid a runny filling.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 465 kcal
- Sugar: 24 g
- Sodium: 339 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 69 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
