Vegan Sweet Potato Pie
Vegan sweet potato pie is a rich, creamy dessert made with coconut milk and warm fall spices. It's a lighter take on a classic dessert and perfect for the holidays!
Servings 8 servings
Sweet Potato Pie Filling
- 1 ½ pounds sweet potatoes about 2 large, or 3 cups mashed, peeled and cubed
- ¾ cups full-fat coconut milk using the hardened cream
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 ¼ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons cornstarch
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 dough to a sheet of plastic wrap. Form into a ball and press into a flat disc. Wrap in plastic and chill in the refrigerator 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 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.
Sweet Potato Pie Filling
Preheat oven to 400°F. Place the 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 cooked sweet potatoes and remaining ingredients to a food processor (stand mixer or whisk/bowl would 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 and 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. Enjoy after it cools, or for best results, transfer to the refrigerator and chill for at least 4 hours.
How to store & reheat
This vegan sweet potato pie is excellent for making in advance. While leftovers will last quite a while in the fridge, up to 5 days to make sure your pie is as fresh as possible, I wouldn’t make it more than a day or two in advance for Thanksgiving or another celebration.
To freeze let it cool completely, wrap it tightly in plastic wrap, followed by a layer of foil. The pie can be stored in the freezer for up to 3 months, and then thawed in the refrigerator before serving.
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