Vegan Sweet Potato Pie Recipe

I absolutely love this Vegan Sweet Potato Pie Recipe because it captures all the cozy flavors of the traditional Southern dessert but in a plant-based way that everyone can enjoy. Whether you’re vegan, dairy-free, or simply want a delicious fall treat, this pie comes out rich, creamy, and perfectly spiced every single time. I’ve made it for holidays and casual dinners, and it’s always a crowd-pleaser!

When I first tried veganizing sweet potato pie, I used coconut milk and vegan butter, and that’s the trick that made all the difference. You’ll find that these ingredients give the filling a luscious texture that’s just as satisfying as the classic version. Plus, this recipe is forgiving, so you’ll have a great shot at baking a beautiful pie—even if pie baking isn’t your usual thing.

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Ingredients You’ll Need

Each ingredient in this Vegan Sweet Potato Pie Recipe plays a key role to create that luscious filling and sturdy crust base. I recommend using full-fat coconut milk and fresh spices for the fullest flavor and best texture.

• Vegan Pie Crust: You can use store-bought or homemade; just make sure it’s chilled before use to prevent shrinking.
• Sweet Potatoes: Use fresh, firm sweet potatoes for the best sweetness and texture when boiled and mashed.
• Full Fat Coconut Milk: Adds creaminess and natural richness—don’t substitute with light coconut milk or the texture won’t be as smooth.
• Unsalted Vegan Butter: I like using it for that buttery flavor and silky texture.
• Brown Sugar: Gives that warm caramel note that pairs beautifully with the spices.
• Vanilla Extract: Brightens the flavor, giving a subtle sweet aroma.
• Ground Cinnamon: A classic spice for sweet potato desserts.
• Pumpkin Spice: Adds a cozy fall flavor with hints of allspice, cinnamon, and nutmeg.
• Ground Ginger: Just a bit adds a gentle warmth and zing.
• Ground Nutmeg: Enhances the earthiness of the sweet potato.
• Ground Cloves: A small pinch goes a long way to deepen the spice profile.
• Salt: Helps balance the sweetness and bring all flavors together.
• Cornstarch: This is the secret to a smooth filling that sets nicely; it helps thicken without a heavy feel.

Variations

I like to mix things up occasionally, and you can easily personalize this Vegan Sweet Potato Pie Recipe depending on what you have or prefer. It’s a forgiving pie that takes substitutions well.

• Use Maple Syrup Instead of Brown Sugar: I swapped the brown sugar once for a natural sweetness and got a lovely, slightly different flavor that my family loved.
• Add Toasted Pecans on Top: For crunch and texture, sprinkle chopped toasted pecans before baking or after cooling; it adds a great nutty contrast.
• Make It Gluten-Free: Use a gluten-free vegan pie crust to keep this dessert safe for gluten-sensitive guests without losing the classic pie experience.
• Use a Different Plant Milk: While coconut milk is best for creaminess, oat or almond milk can be used if you’re avoiding coconut—but the texture will be lighter.

How to Make Vegan Sweet Potato Pie Recipe

Step 1: Prepare Your Sweet Potatoes

Start by peeling and chopping the sweet potatoes into even pieces. Then, place them in a pot and cover with water. Bring the water to a boil, then reduce the heat to a gentle simmer and cook for about 20 minutes, or until the potatoes are tender when pierced with a fork. This step is important because perfectly cooked sweet potatoes mash into a creamy, silky filling without lumps.

Step 2: Mash and Flavor the Filling

Drain the sweet potatoes thoroughly and transfer them to a large bowl. Once they’re cool enough to handle, mash them with a fork or potato masher until smooth. Then, add in the full-fat coconut milk, vegan butter, brown sugar, vanilla extract, and all the spices. Mix everything thoroughly for about 2 minutes to combine. This ensures every bite bursts with those loving holiday spices that make this Vegan Sweet Potato Pie Recipe so comforting.

Step 3: Add the Thickener and Fill the Crust

Sprinkle the cornstarch evenly over the mashed sweet potato mixture, along with the salt. Stir well so the cornstarch blends smoothly—this is what helps the filling set without cracking. Pour your filling slowly into the prepared vegan pie crust, smoothing the top gently with a spatula to an even layer.

Step 4: Bake Until Perfect

Bake the pie in a preheated oven at 350°F (175°C) for about 50 to 60 minutes. You’re aiming for the filling to be mostly set but with a slight jiggle in the center—this is how you know it’s perfectly creamy inside. Avoid overbaking, which could dry the filling out. Once out, let it cool at room temperature for about 2 hours before slicing; this wait makes serving easier and lets the flavors settle beautifully.

How to Serve Vegan Sweet Potato Pie Recipe

Garnishes

I typically keep garnishes simple—just a generous dollop of coconut whipped cream adds that perfect light sweetness and creaminess without overpowering. Sometimes, I sprinkle a few toasted pecans or a dusting of cinnamon on top for color and crunch, which makes the pie look as good as it tastes.

Side Dishes

This Vegan Sweet Potato Pie Recipe pairs beautifully with a hot cup of spiced chai or a simple scoop of dairy-free vanilla ice cream. For holidays, I like setting it alongside other vegan desserts or a tray of fresh fruit for a light contrast.

Creative Ways to Present

For special occasions, I’ve served this pie mini-sized in individual ramekins topped with a swirl of whipped cream and a cinnamon stick. It makes for a stunning presentation and allows guests to enjoy their own perfectly portioned dessert. You can also drizzle melted vegan chocolate over slices for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I wrap leftover pie tightly with plastic wrap and store it in the fridge for up to 4 days. It stays moist and flavorful—you’ll find that the flavors even deepen after a day or two. Just bring it to room temperature before serving for the best taste.

Freezing

I’ve successfully frozen this pie by wrapping it securely in foil and placing it in an airtight container. It freezes well for up to 3 months. When ready to eat, thaw overnight in the fridge and gently warm in the oven to revive that fresh-baked feel.

Reheating

To reheat, I set the oven to 325°F and warm slices for about 10-15 minutes, lightly covered with foil to prevent drying. This keeps the filling creamy and the crust flaky—reheating in the microwave tends to alter the texture, so I usually avoid that.

FAQs

Final Thoughts

This Vegan Sweet Potato Pie Recipe holds a special place in my heart because it combines nostalgic, comforting flavors with plant-based goodness that anyone can enjoy. I hope you give it a try and find it as rewarding as I do—baking it is like wrapping yourself in a warm autumn hug. Trust me, once you make this, it’ll become a regular on your celebration table and a beloved classic for your friends and family.

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