This pie is a delicious alternative for those following a vegan lifestyle or anyone looking to cut down on dairy and eggs. It offers the same creamy texture and spiced flavor as traditional sweet potato pie, but with wholesome, plant-based ingredients. It’s easy to make, crowd-pleasing, and a great make-ahead dessert option for celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked and mashed sweet potatoes
Full-fat coconut milk or other non-dairy milk
Brown sugar or coconut sugar
Maple syrup
Cornstarch or arrowroot powder
Ground cinnamon
Ground nutmeg
Ground ginger
Vanilla extract
Salt
Vegan pie crust (store-bought or homemade)
Directions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine mashed sweet potatoes, coconut milk, brown sugar, maple syrup, cornstarch, cinnamon, nutmeg, ginger, vanilla extract, and salt.
Whisk or blend the mixture until smooth and creamy.
Pour the filling into the prepared vegan pie crust and smooth the top with a spatula.
Bake for 50 to 60 minutes, or until the center is mostly set and the edges are firm.
Remove from the oven and let the pie cool completely at room temperature.
Chill in the refrigerator for at least 2 hours before slicing for clean cuts and optimal texture.
Servings and timing
This recipe serves 8 people. Preparation time: 15 minutes Baking time: 50–60 minutes Cooling + chilling time: 2–3 hours Total time: approximately 3 hours 30 minutes (mostly inactive)
Variations
Nut-Free: Use oat milk or soy milk instead of coconut milk for a nut-free version.
Spice Blend: Add a pinch of allspice or cardamom for a deeper flavor.
Mini Pies: Bake in mini tart pans or muffin tins for individual servings.
Gluten-Free: Use a gluten-free vegan pie crust for a completely gluten-free dessert.
With Topping: Serve with dairy-free whipped cream, candied pecans, or a sprinkle of cinnamon sugar.
Storage/Reheating
Store leftover sweet potato pie covered in the refrigerator for up to 5 days. To freeze, wrap the fully cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Serve chilled or bring to room temperature. If you prefer it warm, gently reheat individual slices in the microwave for 15–20 seconds.
FAQs
Can I use canned sweet potatoes?
Yes, canned sweet potatoes can be used. Just be sure to drain them well and mash until smooth.
Is this pie sweet enough without refined sugar?
You can use all maple syrup or coconut sugar for a naturally sweetened version. Adjust to taste.
Do I need to pre-bake the crust?
If using a store-bought crust, check the instructions. Some require pre-baking, while others don’t. Pre-baking can help avoid a soggy bottom.
Can I use almond milk instead of coconut milk?
Yes, almond milk or any creamy non-dairy milk works. Just ensure it’s unsweetened to control the sugar level.
What gives the pie its structure without eggs?
Cornstarch or arrowroot powder acts as a binder and helps the pie set without eggs.
How do I know when the pie is done?
The edges should be firm and the center slightly jiggly—it will continue to set as it cools.
Can I make the pie ahead of time?
Absolutely. It’s even better the next day after the flavors meld and the filling sets.
Can I make it without a crust?
Yes, you can bake the filling in ramekins for a crustless pie or pudding-like dessert.
Why is my pie too soft after baking?
It may need more time in the oven or to chill longer to fully set. Be sure to let it cool completely before refrigerating.
How do I avoid a cracked top?
Bake the pie gently at the correct temperature and avoid overbaking. Cooling slowly helps prevent cracks as well.
Conclusion
Vegan Sweet Potato Pie is a rich, comforting dessert that doesn’t compromise on flavor or texture. With its spiced, creamy filling and flaky crust, it’s the perfect plant-based treat for holidays or any time you’re in the mood for something sweet and satisfying. Simple to make and easy to love, this pie will become a favorite for vegans and non-vegans alike.
Vegan Sweet Potato Pie is a dairy-free and egg-free twist on the classic Southern dessert. With a creamy, spiced sweet potato filling and a flaky vegan crust, it’s a comforting and crowd-pleasing treat perfect for holidays or any cozy occasion.
Author:Catherine
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:3 hours 30 minutes
Yield:Serves 8
Category:Dessert
Method:Baking
Cuisine:Southern American
Diet:Vegan
Ingredients
2 cups cooked and mashed sweet potatoes
3/4 cup full-fat coconut milk (or other non-dairy milk)
1/2 cup brown sugar or coconut sugar
1/4 cup maple syrup
2 tbsp cornstarch or arrowroot powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 tsp vanilla extract
1/4 tsp salt
1 vegan pie crust (store-bought or homemade)
Instructions
Preheat oven to 350°F (175°C).
In a large mixing bowl, combine mashed sweet potatoes, coconut milk, sugar, maple syrup, cornstarch, cinnamon, nutmeg, ginger, vanilla, and salt.
Whisk or blend the mixture until smooth and creamy.
Pour the filling into the vegan pie crust and smooth the top with a spatula.
Bake for 50–60 minutes, or until the center is mostly set and edges are firm.
Remove from oven and let cool completely at room temperature.
Chill in the refrigerator for at least 2 hours before slicing and serving.
Notes
Use oat or soy milk for a nut-free version.Add a pinch of cardamom or allspice for deeper flavor.For a gluten-free option, use a gluten-free vegan pie crust.Serve with dairy-free whipped cream or candied pecans.Can be made a day ahead for best results.
