This vegan sweet potato pie is wonderfully rich and packed with flavor. It’s extremely simple to make, slices beautifully and tastes like heaven!
This vegan sweet potato pie is simply wonderful. It’s very close to a pumpkin pie and in fact this recipe is adapted from our (simply divine) vegan pumpkin pie.
This is perfect for when you have some extra sweet potatoes on hand and want something a little different to pumpkin pie.
It’s wonderfully satisfying and if you have guests this will be one of the favorites for sure!
How To Make Vegan Sweet Potato Pie
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- It’s so simple to make this sweet potato pie!
- Simply add sweet potato purée to your blender jug along with coconut milk, brown sugar, cornstarch, vanilla, salt, cinnamon, nutmeg, ground cloves and ground ginger. Blend until smooth.
- Pour this out over a 9-inch uncooked pie crust in a pie dish and smooth down.
- Bake for 1 hour at 350°F bringing it out at the 40 minute mark to tent with foil if it shows any signs of over-browning and putting it back in for the remaining 20 minutes.
- Let it cool on the counter for at least 2 hours before slicing and serving. You can also put it in the fridge once cooled and then let it chill some more. The more chilled it is, the better it will slice!
- Serve with some chopped pecans for decoration and some vegan whipped cream!
Sweet Potato Purée
You can either use canned sweet potato purée or you can make it up fresh. Either way will work great. We made it up fresh and it’s super easy to do.
Just peel and chop sweet potato and place onto a parchment lined baking tray. Bake at 350°F for 30-35 minutes until soft and cooked. Let it cool for a little bit before puréeing in the food processor. Then you’re ready to use it!
To get the right amount for this recipe, I will usually just bake up a whole 2.2 pound (1kg) bag of sweet potato. Once it’s peeled and chopped and then cooked and puréed you will have just a little bit more than you need, but that’s okay.
Vegan Pie Crust
You can either make up your own 9-inch vegan pie crust (we have a super easy recipe for it!) or use a pre-made store-bought uncooked pie crust.
Make Ahead, Storing and Freezing
This is the perfect pie to make in advance as it’s even better the next day. So if you need to make it the day before and let it sit in the fridge overnight (covered) then that is ideal.
Leftovers will keep in the fridge (covered) for 5-7 days.
It is also freezer friendly! You can freeze the whole baked pie and then let it thaw in the fridge overnight and serve as usual.
More Vegan Pies
- Vegan Chocolate Pie
- Vegan Apple Pie
- Vegan Pecan Pie
- Vegan Chocolate Tart
- Vegan Banana Cream Pie
- Vegan Coconut Cream Pie
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Sweet Potato Pie
Ingredients
- 1 ⅔ cups Sweet Potato Purée (15 ounces / 425g)
- ¾ cup Canned Coconut Milk (180ml)
- 1 cup Light Brown Sugar (200g)
- ¼ cup Cornstarch (32g)
- 1 tsp Vanilla Extract
- ½ tsp Salt
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Ground Cloves
- ¼ tsp Ground Ginger
- 1 (9-inch) Vegan Pie Crust Unbaked, Homemade or store-bought
For Serving:
- Vegan Whipped Cream
- Chopped Pecan Nuts
Instructions
- Preheat the oven to 350°F (180°C).
- Add the sweet potato purée, coconut milk, brown sugar, cornstarch, vanilla extract, salt, cinnamon, nutmeg, ground cloves and ground ginger to your blender jug and blend until smooth. It will be quite thick, so be patient with your blender. Stop and give it a shake or stir from time to time and then blend again.
- Pour this out over the top of an unbaked 9-inch vegan pie crust (either store-bought or homemade) in a 9-inch pie dish and smooth down.
- Bake for 60 minutes. Tent it with foil* at the 40 minute mark to prevent over-browning and then put it back in for the remaining 20 minutes.
- Allow to cool on the counter for at least 2 hours before slicing and serving. It’s even better if you let it chill even more in the fridge after cooling on the counter. The more chilled it is the better it will slice.
- Serve with vegan whipped cream and chopped pecans for decoration.
Notes
- You can use fresh or canned sweet potato purée. To make it up fresh, bake peeled and chopped sweet potato on a parchment lined baking tray for 30 minutes at 350°F. Let it cool and then purée it in the food processor.
- Coconut milk should be full fat canned coconut milk.
- You can make your own vegan pie crust from our easy recipe or use a store-bought pie crust but it must be unbaked.
- Tenting with foil just means to place the foil loosely on top in a ‘tent’ shape so that it doesn’t press down on the pie from the top.
- Nutritional information is for 1 slice of 10 including a homemade vegan pie crust but excluding vegan whipped cream and chopped pecans.
I made this a day ahead and tried it as soon as it cooled. it was very gooey/sticky, although the flavor was fine. But next day the texture had changed and the gooey effect was mostly gone. Everyone liked it! I think this is what you are talking about when you say it’s easier to slice after it’s chilled, though I just left mine at room temperature. The changes must relate to the way the starchy thickener behaves over time.
This sounds delicious! Looking forward to making it for Thanksgiving. Should the coconut milk be unsweetened? It does not say unsweetened in the ingredients list but the link there redirects to unsweetened coconut milk so I want to make sure I buy the correct one. Thanks in advance!
Hi Stephanie, yes unsweetened is the way to go. All the best! 🙂
Wow. ALMOST as good as my grandmothers. This is phenomenal. Mine came out perfect. So so delish. My guests couldn’t even tell it was vegan.
Wonderful! Sooo happy to hear that Janeida, thanks a million!
Great recipe. Perfect!!!
Thanks so much Janice!
I recently found your vegan sweet potato pie recipe, and made it today. My husband and I both love it. Thank you for sharing it.
So happy to hear that Laurie! Thanks so much!
This pie was simply HEAVENLY! Honestly can’t tell it’s vegan. Didn’t have brown sugar on hand so I used 3/4 cup of regular granulated sugar instead. The results were more than satisfactory. Family loved it.
Awesome Rachel! Thanks so much for the wonderful comment and review!
Excellent. My family compared a regular sweet potato pie to the vegan pie. No one could differentiate between the pies. In fact the vegan pie is superior.
Thanks so much for sharing Gail!
Hi Allison! I just cooked this pie. The filling tasted unbelievable. I baked it exactly according to your directions in a 9 inch crust. Testing with a toothpick, the toothpick came out really wet. What should I do?
The toothpick test isn’t valid here as it will be jiggly when it’s freshly baked, it sets as it cools.
I am making this today but using a regular pie crust. That being said it’s not a frozen crust but a refrigerated crust I have to put in a pan myself. The directions say to follow the recipe for cooking. Above it states to pour filling in the unbaked crust. Does this mean I just put the crust in the pan without baking it and pour the filling in it then bake? Newbie here sorry!!!
Yes that’s exactly right!
Thank you! I did just that and substituted ginger for allspice as I didn’t have any on hand. This pie was such a hit there were no leftovers and I’m already being asked to make more. I’m so glad I have come across your recipe. Thank you for sharing!
Fantastic! Thanks so much for the awesome review!
It’s probably a bit premature for me to leave a review. It was easy to make and the unbaked filling tasted great so I think it deserves at least a 3. However, I just took it out of the oven after 65 minutes and am afraid it has not set enough. I wanted to bake it longer, but my crust was getting dark. I know the instructions say to cool it for 2 hrs and also cool in fridge. So, I hope that when it is sliced tomorrow it will hold together. It seems that the biggest issue is that I ended up with a pie that is about 2X deeper than yours. Not sure how/why as I used your ingredient measurements, Perhaps it’s the diameter of my pan. Oh well, we’ll see.
Hi Char, if your pie dish is smaller than 9-inch round that will definitely have an impact on the baking time. However, even with a 9-inch round baking dish we recommend to bake it for 40 minutes and then tent it with foil for the remaining 20 minutes to avoid over-browning of the pie and crust. So if you tented it with foil you could have baked it for a longer time without a problem. Hope it turned out well in the end though!
Thanks. I did cover it with foil as suggested, but the crust still got pretty dark. That said, I hope that the family I baked it for enjoyed it.
Update; The pie was a hit with the family for whom I baked it. As a matter of fact, they asked for another for tomorrow and it’s in my oven now. Thanks for the recipe.
That’s awesome news Char! Thanks for the update! 🙂