Vegan Sweet Potato Pie Recipe

4.87 from 30 votes

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!

Prep Time25

Cook Time1 15

Chill Time4

Total Time5 40

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: servings

Author: Yumna Jawad

Equipment

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.

Notes

1. 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.
2. 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

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