Description
This Vegan Sweet Potato Pie is a delicious dairy-free and egg-free twist on the traditional Southern favorite. Made with a flaky vegan pie crust and a creamy, spiced sweet potato filling, this pie is perfect for Thanksgiving or any cozy occasion. The use of coconut milk and vegan butter delivers rich flavor and texture, while the blend of warm spices like cinnamon, nutmeg, and pumpkin spice adds a comforting depth that everyone will love.
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: Have the vegan pie crust ready and chilled in the refrigerator to prevent shrinking during baking.
- Cook Sweet Potatoes: Peel and chop the sweet potatoes into chunks, then place them in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 20 minutes or until the sweet potatoes are fork-tender.
- Drain and Mash: Drain the cooked sweet potatoes thoroughly and transfer them to a large mixing bowl. Mash the potatoes until smooth and creamy, ensuring no lumps remain.
- Preheat Oven: Set your oven to 350°F (175°C) to warm up while preparing the filling.
- Mix Filling Ingredients: Add coconut milk, vegan butter, brown sugar, vanilla extract, cinnamon, pumpkin spice, ginger, nutmeg, cloves, salt, and cornstarch to the mashed sweet potatoes. Mix everything together for about 2 minutes until the filling is fully combined and smooth.
- Fill Pie Crust: Pour the sweet potato filling evenly into the chilled pie crust, smoothing the top with a spatula.
- Bake the Pie: Place the pie in the oven and bake for 50 to 60 minutes. The center should still jiggle slightly when done, indicating the perfect creamy texture.
- Cool Before Serving: Remove the pie from the oven and allow it to cool completely for about 2 hours. This helps the filling to set properly for clean slices.
Notes
- This vegan sweet potato pie delivers rich and creamy texture without any dairy or eggs, making it suitable for vegans and those with dairy allergies.
- You can use a gluten-free vegan pie crust to make this dessert gluten-free if desired.
- The spices can be adjusted based on personal preference to make the pie more or less spiced.
- Allowing the pie to cool fully before slicing ensures the best texture and presentation.
- Perfect addition to a holiday dessert table or a cozy fall treat.
Nutrition
- Serving Size: 1 slice
- Calories: 465
- 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
