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
Scale
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
