Homemade Vegan Sweet Potato Pie (No Coconut)

A piece of sweet potato pie on a white plate, a fork with a piece of the pie on it.

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Homemade Vegan Sweet Potato Pie (No Coconut)

Smooth, silky, and perfectly spiced, this vegan sweet potato pie has all the flavour and texture of the classic holiday favourite you know and love. The velvety filling sits in a flaky, golden homemade crust that’s both buttery and tender. Fully dairy-free and egg-free with a simple gluten-free option, it’s a cozy dessert that’s perfect for any occasion, whether served warm or chilled with a swirl of whipped cream.

Prep Time1 20

Cook Time50

Chill Time4

Total Time6 10

Servings:

Author: Gwen Leron

Ingredients

For the Pie Crust (Prepare in Advance):

1 vegan pie crust (vegan gluten-free pie crust can also be used, see note below)

For the Sweet Potatoes (Prepare in Advance):

3-4 medium-sized sweet potatoes

For the pie filling:

2 ½ cups (575g) sweet potato purée
½ cup (100g) light brown sugar
¾ cup (188ml) unsweetened dairy-free milk
2-3 tablespoons (16g - 24g) cornstarch (or arrowroot starch, see note below)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt

Instructions

Make the Pie Crust:

Make my vegan pie crust OR my vegan gluten-free pie crust and chill it for at least 2 hours before making this recipe.

Prepare the Sweet Potatoes:

Pre-heat oven to 375°F (190°C).
Wash and scrub sweet potatoes, place them on a parchment-lined baking tray and bake for 45-60 minutes or until a fork slides easily into each sweet potato.
When done, remove from the oven, place on a cooling rack, and allow them to fully cool.
When cooled, slice each in half, scoop the insides out of the skin, place them in a food processor, and purée. Weigh/measure them to make sure you have the correct amount.

Prepare the Pie Crust:

Remove the chilled dough from the fridge.
Dust a rolling mat or piece of parchment paper with flour and place the chilled dough on top of the flour. Add a little more flour on top of the dough, and using a rolling pin, roll out into a 12-inch circle.
Carefully transfer the dough to a 9-inch pie dish and gently press it into the corners of the dish. Mend any cracks by pressing the dough back together. Fold the overhang back onto itself and press gently to seal the layers together. Crimp the edges or use the back of a fork to create a simple decorative finish.
Place the pie dish in the refrigerator for 20-30 minutes so it can chill.
Pre-heat oven to 350°F (177°C).

Make the Filling:

In a large bowl, whisk together sweet potato purée, brown sugar, dairy-free milk, cornstarch, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until combined.
Remove the pie dish from the refrigerator and, using a rubber spatula, scrape the filling from the bowl into the prepared pie crust. Smooth the top.
Bake for 50 minutes.
When the baking time has ended, carefully remove the pie from the oven and place it on a cooling rack. Allow it to fully cool before placing it in the refrigerator to chill for at least 2 hours.
Once the chill time has ended, remove it from the refrigerator, slice, and serve.

Notes

Please read all of the information above, as well as the notes below, before making this recipe.
Use medium-sized sweet potatoes, but if they are on the small side, bake 4 just in case to make sure you have enough.
I give a range for the cornstarch (or arrowroot starch) to be used. If you bake your sweet potatoes in the oven, use 2 tablespoons (16g), but if you boil, steam, or pressure cook them, use 3 tablespoons (24g).
Cover and store leftovers in the fridge for up to 5 days.
The calorie count is for 1 slice of 8 made using my easy vegan pie crust and does not include any toppings. Calorie count per serving if using my vegan gluten-free crust is roughly 314. Nutrition data is only to be used as a rough guide, click here to learn how nutrition data is determined on this website.

Nutrition