Vegan Sweet Potato Pie
If you love cozy, fall flavors, this vegan sweet potato pie is about to become your new favorite dessert. It’s creamy, naturally sweet, and packed with warm spices that make every bite feel like a hug. The best part? You get all the classic pie vibes without any eggs or dairy, so everyone can dig in happily. Whether you’re baking for a holiday, a dinner party, or just because, this pie is easy, satisfying, and downright delicious.
Think of it as a fun twist on the classics—like pumpkin pie or apple pie—but with its own sweet potato magic. The filling is smooth, flavorful, and perfectly spiced, while the crust stays flaky and golden. It’s a dessert that looks impressive but is actually super simple to make. Plus, it’s one of those pies that gets even better the next day, making it perfect for prepping ahead or sharing with friends and family.
Luckily, it’s also the easiest pie you’ll ever make, because everyone will want a bigger slice for themselves! If you’re searching for a more savory pie as the star of the table, you must try this meatless cottage pie with mushrooms!
What Makes This The Best Sweet Potato Pie Recipe
No one needs an excuse to eat pie. Pie should really be its own food group as a nutritious and delicious treat! Here are just a few more reasons this will be your go-to recipe for the holidays and beyond:
- Naturally Sweet, No Guilt. Sweet potatoes bring their own natural sweetness, so you don’t need tons of sugar. That means every bite is cozy, comforting, and just the right amount of sweet without overdoing it.
- Creamy Without Dairy. Who says pie needs milk or cream? With a vegan version, ingredients like coconut milk, cashew cream, or dairy-free milk make the filling luxuriously creamy.
- Spiced to Perfection. Cinnamon, nutmeg, ginger… these warming spices make each slice taste like holiday magic. A vegan sweet potato pie still hits that cozy, fragrant flavor that fills your kitchen with “oh wow, this smells amazing!” vibes.
- Flexible & Forgiving. Vegan sweet potato pie is super adaptable. Swap maple syrup for agave syrup, coconut sugar for brown sugar, or even tweak the vegan pie crust to gluten-free—this recipe plays nice with your pantry and preferences.
- Impress Without Stress. Whether it’s Thanksgiving, a dinner party, or a random Tuesday dessert, this pie makes a statement. It looks fancy, tastes like love, and best of all, no one needs to know it’s completely plant-based unless you tell them!
Key Ingredients and Substitutions
Forget the fancy egg-replacers and esoteric specialty ingredients. This homey pie is made with everyday pantry staples that everyone should have on hand.
- Sweet Potato Puree – It’s easy to make your own sweet potato puree, but you can also take a shortcut and use canned. Found right alongside pumpkin puree in the baking aisle, make sure you’re getting 100% sweet potato puree with no sugar added.
- Coconut Cream – Thicker and richer than coconut milk or coconut beverages, this is a naturally dairy-free alternative to dairy cream. You’ll want to make sure it’s well mixed before using, either by shaking the can vigorously or microwaving in a heat-safe dish for a few seconds, then stirring until smooth.
- Soymilk – Any non-dairy milk will do, but soy is our preference for its thick, rich, and creamy texture.
- Light Brown Sugar and Granulated Sugar – Rounding out the filling with a touch of warm, molasses-infused sweetness, this combination of granulated sweeteners creates a perfectly balanced dessert without becoming downright candied.
- Cornstarch – Just like in cooked custards or puddings, a touch of cornstarch thickens your puree into a luscious, sliceable consistency. In a pinch, you could substitute potato starch or tapioca starch instead.
- Pumpkin Pie Spice – Nothing says autumn quite like the combination of cinnamon, ginger, nutmeg, allspice, and cloves. This spice blend is a staple in my pantry to create those instant cozy vibes.
- Vegan Pie Crust – Although conventional short crust pastry is heavily butter-based, you might be surprised to find several mainstream brands that offer “accidentally” vegan pie crust options. Keebler, Marie Calendar’s, Wholly Wholesome, Mi Del, and Jus-Rol are just a few examples. Always check ingredient labels to be sure.
How To Make A Sweet Potato Pie
If your oven is primarily used as storage space and pastry makes you nervous, don’t sweat it! This is the easiest pie that anyone can master and instantly look like a pro.
Step 1: Prepare the Sweet Potato Puree – Boil a few whole sweet potatoes for 40 to 50 minutes, until fork tender and the peels fall away easily. Remove the skins and mash the sweet potato until you have a smooth puree. For the best results, let it cool before using.
Step 2: Mix Ingredients Together – Combine the sweet potato puree, coconut cream, soymilk, both types of sugar, cornstarch, pumpkin pie spice, vanilla extract, and salt in a large bowl. Mix until smooth, either whisking by hand or using an electric hand mixer. Tap the bowl on the table a few times to remove any air bubbles.
If you really want this batter extra smooth, try using an immersion blender to remove any remaining lumps.
Step 3: Pour and Bake – Pour the filling into a prepared vegan crust and use a wide spatula to smooth the surface. Place the pie on a baking sheet for easier maneuvering and bake at 350 degrees for 75 minutes. Check about halfway through and tent with foil if the edges of the crust are browning too quickly.
Optional: Here are a couple of ways to make your vegan sweet potato pie a show stopper! To help the crust get a pretty golden sheen, you can make a vegan “egg wash” using 2 tablespoons of soy milk + 1 teaspoon of agave nectar and brush that on the crust before baking. Before baking, you can also add pie crust leaves using these leaf cutters for a fun decoration!
Step 4: Cool and Enjoy – Turn off the oven and open the oven door partially to allow the pie to cool for one hour. Once cool, place in the fridge to set for at least 4 hours, or overnight.
Serving Tips and Suggestions
It’s hard to beat the classics, but sometimes it’s nice to have a delicious change of pace. Start a new tradition by making this sweet potato pie your own signature dessert.
- Top with Vegan Marshmallows – Sprinkle mini vegan marshmallows on top during the final 10 minutes of baking. That will make sure they’re toasted and gooey all the way through. This version is best served warm, straight out of the oven.
- Spice Things Up – Trade the pumpkin pie spice for a chai spice blend (like in this chai cookies recipe), or spike it with a pinch of cayenne, ground black pepper, or crushed red pepper flakes to really wake up your taste buds.
- Sprinkle Some Toasted Nuts – Chop up sweetened pecans, candied walnuts, or sliced almonds and sprinkle them on top. You get a crunchy texture that contrasts beautifully with the smooth filling. Plus, nuts add a little nutty flavor boost that’s oh-so-good.
- Serve With a Side of Vegan Ice Cream – Pair a warm slice with a scoop of your favorite dairy-free ice cream. Vanilla (like this banana nice cream), cinnamon, or even pumpkin spice flavors work beautifully. The warm-and-cold combo is irresistible.
- Make Mini Pies or Tartlets – Try making small, individual pies or tartlets for a fun twist. They’re perfect for parties or sharing, and everyone gets their own personal dessert. Plus, they’re cute, Instagram-worthy, and totally fun to serve.
If you’re searching for another sweet potato dish to add to your holiday meal, make sure to check out these super satisfying stuffed sweet potatoes! You’ll be glad you did!
FAQs
While sweet potatoes and yams can technically be used interchangeably in terms of structure and texture, they aren’t the same thing and will give you very different results. Sweet potatoes are richer and sweeter, with a deep orange flesh, while yams are more bland, starchy, and pale tan or white inside.
Make sure your pie is completely cool before wrapping it in plastic and storing it in the fridge for 4 to 5 days. The crust will become softer over time, but you can “freshen” it up with 10 minutes in the oven at 350 degrees when ready to serve. While it’s always best fresh, no one will know if you make it a day or two ahead of your big feast.
Yes! Your best bet is to cut individual slices and wrap them separately. Store them in the freezer for up to 6 months. When you’re ready to eat, let them thaw in the fridge overnight, or on the counter for 2 – 3 hours. Reheat in a 350-degree oven for 10 minutes to enjoy warm.
If your family is known for taking more than their fair share of the pie, you can easily double the recipe and make two pies for the same amount of effort. Your best bet is to bake them separately, though, to maintain the oven temperature and ensure consistent results.
More Incredible Vegan Pies To Try
If you make this Vegan Sweet Potato Pie recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Sweet Potato Pie
Equipment
- 1 electric hand mixer (if you don't have an electric hand mixer, you can mix it together by hand and the recipe will still turn out great)
- 1 Potato Masher (or fork)
- 1 Large Pot (for boiling the sweet potatoes)
Ingredients
- 2 cups sweet potato puree, (475 grams) the orange kind—boiled, skinned, and mashed
- ⅔ cup canned coconut cream, (145 grams) shake well before opening and stir well before measuring. If you can't mix it then pour into a microwave safe bowl and heat it for a few seconds to melt the solid coconut cream so you can mix it with the liquid.
- ⅓ cup unsweetened soymilk
- ½ cup light brown sugar, (110 grams) packed
- ⅓ cup granulated sugar, (70 grams)
- ¼ cup cornstarch, (40 grams)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 prepared vegan pie crust, choose your favorite dairy-free store-bought crust or make your own from scratch
- vegan whipped cream or dairy-free ice cream, (optional)
Instructions
- To make the two cups of sweet potato puree, place a few whole sweet potatoes in large pot, cover with water, and bring to a boil. Boil 40-50 minutes until soft and the skin falls easily off. Remove skin and mash the sweet potato in a bowl with a potato masher until you have a smooth puree.
- Preheat oven to 350 degrees F.
- In a mixing bowl, add the sweet potato puree, coconut cream, soymilk, light brown sugar, granulated sugar, cornstarch, pumpkin pie spice, vanilla extract, and salt. Using an electric hand mixer (or a whisk), mix until mostly smooth. Tap the bowl on the table to remove any air bubbles.
- Pour the sweet potato pie filling into a prepared crust (no need to par-bake, it works great in a raw crust too and saves time!) and smooth the surface. Place the pie on a baking sheet and put it in the preheated oven to bake for 75 minutes. Check at 40-minutes and if the edges are getting dark, tent with foil.
- At 75 minutes, turn off the oven and open the oven door partially (a few inches or all the way) to allow the pie to cool for one hour. Once cool, place in the fridge to set for at least 4 hours (or overnight).
- Serve with whipped cream, if desired. Store leftover pie in the refrigerator.
Notes
Nutrition
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Leave a Comment
Love sweet potato pie! Soo good! Happy to see a vegan version
Such an easy and delicious pie!
This sweet potato pie is something special! Sooo tasty and perfect for the holidays!
This sweet potato pie is so easy and so good … will become our new go-to dessert recipe for the holidays!
Love how this sweet potato pie turned out! Was so delicious, I’m going to have to make it for every holiday!
This sweet potato pie is to live for! Perfect taste and texture!
A wonderful alternative to the traditional pumpkin pie. We love the added nutrition and it’s delicious as well.