Vegan Sweet Potato Pie
Updated Sep 27, 2025
Vegan, dairy-free sweet potato pie made with coconut milk and warm fall spices. The filling comes together in the food processor, taking no time to make!
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Try my vegan sweet potato pie with coconut milk!
Sweet potato pie has always been one of my favorite holiday desserts, and this vegan sweet potato pie recipe makes it easy to share with everyone at the table. The filling is just as smooth and spiced as the classic version, but it’s made without eggs or dairy. A mix of coconut milk and cornstarch gives it that custard-like texture I love, all baked into a flaky crust.
I like making this vegan sweet potato pie recipe for Thanksgiving, but it’s good any time of year. Sweet potatoes bring a natural sweetness and richer flavor than pumpkin, so the pie feels decadent without being fussy. It’s the kind of dessert that wins over both vegans and non-vegans alike.
Happy Cooking!
– Yumna
Vegan Sweet Potato Pie Ingredients
For the Crust
- Dry ingredients: All-purpose flour and salt.
- Wet ingredients: Granulated sugar, unsalted vegan butter, and ice water.
For the Filling
- Sweet potatoes: Fresh sweet potatoes are best, but you can use pure canned sweet potatoes in a pinch.
- Full-fat coconut milk: You’ll only need the cream at the top of the can.
- Dry ingredients: Cinnamon, ginger, nutmeg, salt, and cornstarch.
- Wet ingredients: Light brown sugar and vanilla extract.
How to Make a Vegan Sweet Potato Pie
Make the Crust
Make the Filling and Bake
Vegan Sweet Potato Pie Recipe
Vegan, dairy-free sweet potato pie made with coconut milk and warm fall spices. The filling comes together in the food processor, taking no time to make!
Ingredients
For the vegan pie crust:
- 1 ½ cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted vegan butter frozen and cut into cubes
- 4 tablespoons ice cold water
For the vegan sweet potato pie filling:
- 1 ½ pounds sweet potatoes about 2 large, or 3 cups mashed, peeled and cubed
- ¾ cups can full-fat coconut milk using the hardened cream
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 ¼ teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons cornstarch
Instructions
Vegan Pie Crust
- Add flour, sugar, and salt to a food processor. Pulse 2–3 times to combine. Add cold cubed butter and continue to pulse 7–8 times until crumbly. Slowly pour in ice-cold water and continue to pulse until a dough ball forms.
- Transfer the dough to a sheet of plastic wrap. Form into a ball and press into a flat disc. Wrap in plastic and chill in the fridge for at least 30 minutes.
- Remove the disc from the fridge and lightly flour a clean surface. Place the disc on top and sprinkle again with more flour. Lay wax paper on top of the disc and roll out to a 12-inch circle. Transfer dough to a 10-inch pie plate, lightly pressing it into the dish. Trim off excess dough and crimp edges, if desired. Prick the base of the crust a few times with a fork and place in the freezer for about 5 minutes.
Vegan Sweet Potato Pie Filling
- Preheat the oven to 400°F. Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 20 minutes. Drain, spread out on a flat surface, and allow to dry completely.
- Add the cooked sweet potatoes and remaining ingredients to a food processor (a stand mixer or a whisk and bowl also work) and process until smooth, about 10 seconds. Pour pie filling into prepared pie crust and smooth out the top.
- Bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 35–40 more minutes. The center will still be slightly jiggly and the edges will be set.
- Allow the pie to cool completely on a cooling rack, about 1 hour. Serve at room temperature or transfer to the refrigerator and chill for at least 4 hours.
Equipment
Notes
-
- Freeze the butter. A traditional pie crust uses chilled butter, but I recommend freezing it for this recipe. Some vegan butter has a softer texture than dairy butter, so freezing it keeps it from fully incorporating into the other pie crust ingredients, which is how you get a flaky crust.
- Let the pie cool completely. The pie firms up as it cools, so don’t cut into it just yet. I recommend refrigerating it and serving it chilled for the best results.
-
- Storage: Store the pie in an airtight container or wrap it tightly. It will keep in the fridge for up to 5 days.
- Freezing: If you’re freezing the entire pie, wrap it tightly in plastic wrap, then a layer of foil. If you’re freezing slices, store them in an airtight container. The pie will last in the freezer for up to 3 months. Thaw in the refrigerator before serving.
Nutrition
Calories: 393kcal, Carbohydrates: 60g, Protein: 4g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 2g, Sodium: 361mg, Potassium: 394mg, Fiber: 3g, Sugar: 25g, Vitamin A: 12067IU, Vitamin C: 2mg, Calcium: 54mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Bake the sweet potatoes first. For even more natural sweetness, you can bake the potatoes until they’re tender. If you do, you may want to use less brown sugar.
- Give it a swirl of flavor. Swirl in some coconut cream, nut butter, or vegan chocolate ganache before baking.
- Add a lattice top. For a nice presentation, make a second pie crust for a lattice top. I show you all the steps in my cherry pie recipe post.
Recipe Tips
- Freeze the butter. A traditional pie crust uses chilled butter, but I recommend freezing it for this recipe. Some vegan butter has a softer texture than dairy butter, so freezing it keeps it from fully incorporating into the other pie crust ingredients, which is how you get a flaky crust.
- Save the coconut water left in the can. You can use it for Freezer Smoothie Packs!
- Let the pie cool completely. The pie firms up as it cools, so don’t cut into it just yet. I recommend refrigerating it and serving it chilled for the best results.
Comments
This was so amazing! Was looking for a recipe like this and it defiantly lives up to my expectations๐ซถโค๏ธ๐
Yay, so glad you enjoyed it!
Love this vegan alternative to pumpkin pie.
A definite add in to our recipe collection.
Thank you!
Thank you so much, Norbie!
That’s an interesting twist with the coconut milk, I’d love to try this
I hope you enjoy! Let me know what you think when you make it!
Iโm a vegetarian, and I really like that this recipe is vegan, but it doesnโt taste like it! ๐ I love sweet potatoes, and this pie is very simple to put together, super creamy and delicious!
Thank you so much, Kassandra!!
I love pumpkin pie, but this sounds delish! I’ll have to give this a try …
I hope you enjoy! Let me know what you think when you make it!
This looks so delicious!
I hope you enjoy! Let me know what you think when you make it!
I LOVE sweet potato pie, and an old boyfriend’s grandma used to make a vegan version for me years ago. I have to say, this rivals her version and she’s been making sweet potato pies for decades!
I made this for the day after Thanksgiving as I had lot of sweet potatoes left, and yummmm! Only change I made to the recipe was leaving the cornstarch out…I subbed tapioca flour.
Love the idea of using the tapioca flour! So glad you enjoyed it.
Got to try it for christmas!!
I hope you love it!! You’ll have to come back and let me know what you think after you make it!
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