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 love this recipe! I made it for the first time yesterday for Pi day! I used regular sugar and added molasses (I was out of brown sugar), and extra vanilla and cinnamon! It was AMAZING! Thanks for posting this recipe! I’m looking forward to make it again!
So happy to hear that Lauren! Thanks for the wonderful review!
Made this yesterday afternoon and had some for breakfast this morning. It’s delicious!! Thanks for this easy recipe!!
That is an awesome breakfast! Thanks for sharing Aimee!
I’ve never made a pie in my life, vegan or otherwise, but I have an abundance of sweet potatoes and came across this recipe. I made it last night and am currently eating it for brunch! It is divine! I let it cool for 2 hours then put it in there fridge overnight, and it’s the perfect texture.
That’s wonderful! Thanks for sharing Reggie!
I made some adjustments to the recipe. I opted for making condensed almond/cashew milk and use some homemade vegan butter. I adjusted the quantities with the brown sugar, and I was leary about the cornstarch. The batter didn’t taste right with it, and after it cooled it still didn’t sit right with me. BUT DAY 2, 3, 4, 5, 6 this pie was SLAMMING! I didn’t taste the cornstarch AT ALL after that. I have been looking for a sweet potato pie recipe closer to the consistency and taste that my grandmother used to make, and trying to use a proper egg replacer has been a 4 year process (I only make this pie once or twice a year).
THANK YOU. I finally found a recipe for a pie that I can LOVE! It’s perfect!!!!
I’m sooo happy to hear that Sheveeta! Thanks so much for sharing!
It was delicious but waaay too sweet and I only put 150 gr sugar ^^”
I think 100 gr will be perfect next time, and there will be a next time because it was a great hit otherwise!
Glad you enjoyed it anyway and hope it will be perfectly to your tastes next time. Thanks for sharing!
Worked wonderfully, tasted great!
Awesome! Thanks Tim!
Would homemade cashew milk work in this recipe? It’s the main nut milk I like to use in the morning and I don’t generally like coconut. I just don’t know how much it would thicken or if that would even be a problem or bad thing in this particular recipe. Dilute it half and half with water? I’m not that familiar with baking with it.
Hi Bryna, I think it would be fine, but I haven’t tested this with a homemade cashew milk, so I can’t be 100% sure of the outcome.
What can you use as a sweetener instead of sugar?
And what can substitute cornstarch?/what’ll happen if I don’t put it in?
Excited to try it!
The cornstarch is needed for the pie to set. Arrowroot or tapioca can be substitutes though. You could reduce the sugar as well if you like, or use coconut sugar.
Arrowroot worked out fine for me the first time I made this. Same amount as cornstarch. I also used 1/4 the amount of sugar (raw) and it is perfect. Potatoes supply enough sweetness on their own. I doubled the amount of filling because it was too thin for me plus I have deep dish pie pans. Just added 5 minutes to cooking time and hopefully it’ll be enough. Great recipe!!!
Awesome! Thanks for sharing Joseph!
This was absolutely phenomenal! I did my sweet potatoes from scratch and cut the brown sugar to half. I also made a chopped almond pie crust. It’s excellent! ????
So happy to hear that Di! Thanks a million for the great review!
OMG, this pie was so good you would never know it was vegan. Made it for Thanksgiving and it was a huge hit , next time I’ll need to make two. Thanks for an amazing recipe.
So happy you loved it! Thanks for the amazing review. 🙂
UN…FREAKING….BELIEVABLE!!!
Made it exactly as indicated, except added a smidge more of each spice. Had sweet potatoes to bake, so didn’t go with canned. WOWsers!!!
Thank you for yet another brilliant recipe!!
Awesome! So glad you liked it! Thanks for the amazing review. 🙂
Just made this. It was very easy. I am wondering if I under baked my pie. The crust was well cooked but the pie has a pudding like texture. I do live at high altitude so perhaps it needed to be in the oven longer. I’ll try again. It is delicious! I am also thinking the texture may change after being refrigerated. Thank you!
Hi Kim! So from what I could find out about high altitude baking, pies may need a longer baking time. I think it may firm up more in the fridge but if you make it again, it would probably need a longer bake time. So glad it was still delicious and thanks so much for the awesome rating! 🙂
Yes. High altitude cooking and baking is a bit tricky. Ordinarily I do bake pumpkin pies longer than the recipe calls for. For your pie recipe, I used a pan with a much wider diameter (not the pie pan I ordinarily use) so it just threw me off. I did enjoy the texture better after refrigeration. By the way, I only used 1/3 cup brown sugar and my pie was plenty sweet for me. I look forward to trying more of your recipes. New vegan here!
Oh awesome, thanks for sharing your adjustments as well and that’s so great that you’re a new vegan, hope you’re having a great food adventure! xo
Is this a 9″ REGULAR or 9″ DEEP DISH pie crust?
Hi Ann, it would be a regular. 🙂
Although a little too sweet for me, I will make it again with less sugar. It’s a lot like pumpkin pie but not. My daughter loved it even w/o whipped topping.
So glad you enjoyed it and can tweak it more to your liking next time. Thanks so much for the great review. 🙂
Really enjoyed this and so did the whole family! It was a lot like pumpkin pie while also being something a little different.
So happy everyone enjoyed it! Thanks so much for the wonderful rating. 🙂
Can you use arrowroot powder in the place of the cornstarch? And almond milk instead of coconut milk?
Hi Aisha, almond milk should be fine, but I’m not sure about arrowroot powder, I have never used that so not entirely sure.