Everyone loves a classic sweet potato pie, but have you tried a vegan version? Whether you’re plant-based or just curious, these 17 recipes bring all the cozy, spiced comfort without any dairy or eggs. From traditional to creative twists, there’s a pie here to delight every palate. Get ready to find your new favorite dessert—let’s dive into these delicious options!
Classic Vegan Sweet Potato Pie
Gather around for a dessert that satisfies every craving. This vegan sweet potato pie delivers creamy texture with warm spices. Perfect for holidays or any cozy night in.
Ingredients
– 2 cups roasted sweet potato flesh
– 1 cup full-fat coconut milk
– ¾ cup organic granulated sugar
– ¼ cup cornstarch
– 2 tsp pure vanilla extract
– 1 tsp ground cinnamon
– ½ tsp freshly grated nutmeg
– ¼ tsp fine sea salt
– 1 store-bought vegan pie crust
Instructions
1. Preheat your oven to 350°F.
2. Place the store-bought vegan pie crust into a 9-inch pie dish.
3. In a large bowl, combine 2 cups roasted sweet potato flesh and 1 cup full-fat coconut milk.
4. Use an electric mixer to blend until completely smooth, scraping down the sides.
5. Add ¾ cup organic granulated sugar, ¼ cup cornstarch, 2 tsp pure vanilla extract, 1 tsp ground cinnamon, ½ tsp freshly grated nutmeg, and ¼ tsp fine sea salt.
6. Mix on medium speed for 2 minutes until fully incorporated and slightly aerated.
7. Pour the filling into the pie crust, spreading it evenly with a spatula.
8. Bake at 350°F for 55–60 minutes, until the edges are set and the center jiggles slightly.
9. Remove the pie from the oven and cool on a wire rack for 2 hours.
10. Refrigerate the pie for at least 4 hours to firm up before slicing.
This pie sets with a velvety, sliceable texture that holds its shape beautifully. The spices meld into the natural sweetness of the potatoes for a deeply comforting flavor. Try serving it chilled with a dollop of coconut whipped cream or a drizzle of maple syrup for extra indulgence.
Vegan Sweet Potato Pie with Coconut Milk
Gather around for a pie that redefines comfort. This vegan sweet potato creation delivers creamy richness without dairy. Perfect for holidays or any cozy evening.
Ingredients
– 2 large roasted sweet potatoes, flesh scooped (about 2 cups)
– 1 can full-fat coconut milk, chilled overnight
– ½ cup pure maple syrup
– 2 tbsp cornstarch
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp sea salt
– 1 pre-made vegan pie crust, thawed
Instructions
1. Preheat oven to 350°F.
2. Scoop 2 cups of soft roasted sweet potato flesh into a blender.
3. Scoop out the solidified coconut cream from the chilled can, reserving the liquid.
4. Add the coconut cream, maple syrup, cornstarch, cinnamon, nutmeg, and sea salt to the blender.
5. Blend on high until completely smooth, about 2 minutes.
6. Pour the filling into the thawed vegan pie crust, spreading it evenly.
7. Bake at 350°F for 55-60 minutes, until the center is set and the crust is golden.
8. Cool the pie on a wire rack for 2 hours to room temperature.
9. Refrigerate for at least 4 hours or overnight to firm up.
Tip: Chilling the coconut milk ensures a thicker, creamier filling.
Tip: Roast sweet potatoes until very tender for the smoothest blend.
Tip: Let the pie cool completely before slicing to maintain clean edges.
Keep slices chilled for a firm, sliceable texture that melts luxuriously. The coconut milk adds a subtle tropical note, balancing the warm spices. Serve with a dollop of coconut whip or a sprinkle of toasted pecans for extra crunch.
Gluten-Free Vegan Sweet Potato Pie
Baking this gluten-free vegan sweet potato pie delivers a rich, spiced dessert that satisfies any craving. Its creamy filling and flaky crust make it perfect for holidays or cozy nights. You’ll love how simple ingredients create such impressive results.
Ingredients
– 2 cups roasted sweet potato flesh
– 1 cup creamy canned coconut milk
– ¾ cup organic coconut sugar
– 2 tablespoons arrowroot powder
– 1 teaspoon fragrant ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
– 1 pre-baked gluten-free pie crust
Instructions
1. Preheat your oven to 350°F.
2. Combine 2 cups roasted sweet potato flesh and 1 cup creamy canned coconut milk in a blender.
3. Blend on high speed for 60 seconds until completely smooth.
4. Add ¾ cup organic coconut sugar, 2 tablespoons arrowroot powder, 1 teaspoon fragrant ground cinnamon, ½ teaspoon freshly grated nutmeg, and ¼ teaspoon fine sea salt to the blender.
5. Blend again for 45 seconds until all ingredients are fully incorporated and the mixture is silky.
6. Pour the filling into 1 pre-baked gluten-free pie crust, using a spatula to scrape every bit from the blender.
7. Smooth the top with the back of a spoon to create an even surface.
8. Bake at 350°F for 55 minutes until the edges are set and the center jiggles slightly when shaken.
9. Remove the pie from the oven and place it on a wire cooling rack.
10. Let the pie cool completely at room temperature for 4 hours to allow the filling to firm up.
11. Chill the pie in the refrigerator for at least 2 hours before slicing.
Outrageously creamy and warmly spiced, this pie slices cleanly with a smooth, velvety texture. Serve each piece with a dollop of coconut whipped cream or a sprinkle of toasted pecans for extra crunch. The natural sweetness of the potatoes shines through, making it a dessert you’ll want to make again and again.
Vegan Sweet Potato Pie with Pecan Topping
Just when you thought sweet potato pie couldn’t get better, this vegan version with a crunchy pecan topping delivers. Perfect for holidays or any cozy night in, it’s surprisingly simple to make. Let’s get baking.
Ingredients
– 2 cups creamy roasted sweet potato puree
– 1 cup rich canned coconut milk
– ¾ cup golden organic cane sugar
– ½ cup smooth cashew butter
– 2 tsp warm ground cinnamon
– 1 tsp fragrant pure vanilla extract
– ½ tsp finely ground sea salt
– 1 unbaked flaky vegan pie crust
– 1 cup crunchy chopped pecans
– ¼ cup dark maple syrup
– 2 tbsp melted coconut oil
Instructions
1. Preheat your oven to 350°F.
2. In a large bowl, combine the creamy roasted sweet potato puree and rich canned coconut milk until smooth.
3. Add the golden organic cane sugar, smooth cashew butter, warm ground cinnamon, fragrant pure vanilla extract, and finely ground sea salt.
4. Whisk vigorously for 2 minutes until fully incorporated and silky. Tip: A hand mixer ensures no lumps.
5. Pour the filling into the unbaked flaky vegan pie crust, spreading it evenly.
6. In a small bowl, mix the crunchy chopped pecans, dark maple syrup, and melted coconut oil.
7. Sprinkle the pecan mixture evenly over the filling. Tip: Press lightly so it adheres but doesn’t sink.
8. Bake for 55-60 minutes at 350°F until the edges are set and the center jiggles slightly. Tip: Cover with foil if the crust browns too quickly.
9. Remove from the oven and cool completely on a wire rack for 4 hours.
10. Chill in the refrigerator for at least 2 hours before slicing.
Creamy and spiced, this pie boasts a velvety texture that contrasts beautifully with the crunchy, maple-kissed pecans. Serve chilled with a dollop of coconut whipped cream for extra indulgence, or enjoy a slice with hot coffee for a comforting treat.
Spiced Vegan Sweet Potato Pie
Satisfyingly spiced and perfectly sweet, this vegan pie delivers all the cozy comfort of the classic. Its creamy, velvety filling is encased in a flaky, buttery crust. You’ll love how simple it is to make from scratch.
Ingredients
– 1 9-inch store-bought vegan pie crust
– 2 cups roasted and mashed orange-fleshed sweet potatoes
– ¾ cup full-fat canned coconut milk
– ½ cup pure maple syrup
– ¼ cup packed dark brown sugar
– 2 tablespoons cornstarch
– 1 teaspoon pure vanilla extract
– 1 ½ teaspoons ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
– ⅛ teaspoon ground cloves
– Vegan whipped cream, for serving
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the 9-inch store-bought vegan pie crust into a pie dish; prick the bottom and sides all over with a fork. (Tip: Chilling the crust for 15 minutes before baking helps prevent shrinkage.)
3. Blind bake the crust for 10 minutes; remove from the oven and set aside.
4. In a large bowl, combine the 2 cups roasted and mashed orange-fleshed sweet potatoes, ¾ cup full-fat canned coconut milk, ½ cup pure maple syrup, and ¼ cup packed dark brown sugar; whisk until completely smooth.
5. Add the 2 tablespoons cornstarch, 1 teaspoon pure vanilla extract, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon freshly grated nutmeg, ¼ teaspoon fine sea salt, and ⅛ teaspoon ground cloves; whisk vigorously for 2 full minutes until no lumps remain. (Tip: Whisking thoroughly ensures a silky, non-grainy filling.)
6. Pour the filling into the pre-baked pie crust, smoothing the top with a spatula.
7. Bake at 350°F (175°C) for 45-50 minutes, until the edges are set and the center jiggles slightly when shaken. (Tip: If the crust browns too quickly, tent the edges with foil.)
8. Remove the pie from the oven and let it cool completely on a wire rack for at least 4 hours.
9. Refrigerate the cooled pie for a minimum of 2 hours to set fully.
10. Slice and serve chilled, topped with a dollop of vegan whipped cream.
Zesty spices like cinnamon and ginger meld beautifully with the natural sweetness of the potatoes and maple. The texture is luxuriously smooth and firm, holding its shape when sliced. For a creative twist, crumble gingersnap cookies over each serving for added crunch.
Vegan Sweet Potato Pie with Maple Syrup
Baking this pie fills your kitchen with warm, autumnal aromas. It’s surprisingly simple to make dairy-free and egg-free. The result is a creamy, spiced dessert that satisfies any sweet tooth.
Ingredients
– 2 large sweet potatoes, peeled and cubed
– 1 cup pure maple syrup
– 1/2 cup creamy coconut milk
– 1/4 cup melted coconut oil
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp sea salt
– 1 prepared 9-inch pie crust
Instructions
1. Preheat your oven to 375°F.
2. Place the peeled and cubed sweet potatoes in a large pot.
3. Cover the sweet potatoes with water and bring to a boil.
4. Reduce heat to medium and simmer for 15-20 minutes, until fork-tender.
5. Drain the sweet potatoes thoroughly in a colander.
6. Transfer the drained sweet potatoes to a large mixing bowl.
7. Add the pure maple syrup, creamy coconut milk, melted coconut oil, ground cinnamon, ground nutmeg, and sea salt.
8. Use an electric mixer to blend on medium speed for 3-4 minutes, until completely smooth and no lumps remain.
9. Pour the sweet potato filling into the prepared 9-inch pie crust, spreading it evenly.
10. Bake at 375°F for 45-50 minutes, until the filling is set and the crust is golden brown.
11. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
12. Chill the cooled pie in the refrigerator for 4 hours or overnight before slicing.
The filling sets to a velvety, firm texture that slices cleanly. Warm spices and maple sweetness shine through in every bite. Try serving it with a dollop of coconut whipped cream for extra indulgence.
Raw Vegan Sweet Potato Pie
Mouthwatering raw vegan sweet potato pie delivers creamy indulgence without baking. This no-bake dessert combines natural sweetness with rich spices for a guilt-free treat. Perfect for holidays or anytime cravings strike.
Ingredients
– 2 cups roasted sweet potato flesh (from 2 large sweet potatoes)
– 1 cup raw cashews (soaked for 4 hours)
– 1/2 cup pure maple syrup
– 1/4 cup coconut oil (melted)
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp sea salt
– 1 1/2 cups almond flour
– 1/4 cup pitted Medjool dates
– 2 tbsp coconut oil (solid)
Instructions
1. Preheat oven to 400°F.
2. Pierce 2 large sweet potatoes multiple times with a fork.
3. Bake sweet potatoes for 45-60 minutes until completely soft when squeezed.
4. Cool baked sweet potatoes completely to room temperature, about 1 hour.
5. Scoop 2 cups of sweet potato flesh into a high-speed blender.
6. Drain soaked raw cashews and add to blender.
7. Pour in 1/2 cup pure maple syrup.
8. Add 1/4 cup melted coconut oil.
9. Measure 1 tsp vanilla extract into blender.
10. Sprinkle 1 tsp ground cinnamon into mixture.
11. Add 1/2 tsp ground nutmeg.
12. Measure 1/4 tsp sea salt into blender.
13. Blend all ingredients on high speed for 2-3 minutes until completely smooth and creamy.
14. Combine 1 1/2 cups almond flour and 1/4 cup pitted Medjool dates in food processor.
15. Pulse mixture until dates are fully incorporated and mixture resembles coarse sand.
16. Add 2 tbsp solid coconut oil to food processor.
17. Process crust mixture for 1-2 minutes until it holds together when pressed.
18. Press crust mixture firmly into 9-inch pie plate, covering bottom and sides evenly.
19. Pour filling into prepared crust and smooth top with spatula.
20. Refrigerate pie for at least 6 hours or overnight until completely set.
Gloriously creamy texture melts on the tongue with warm spice notes. The almond-date crust provides satisfying crunch against the velvety filling. Serve chilled with coconut whipped cream for extra decadence.
Vegan Sweet Potato Pie with Almond Flour Crust
Craving a dessert that satisfies without compromise? This vegan sweet potato pie delivers creamy richness with an earthy-sweet flavor profile. The almond flour crust adds a nutty, gluten-free twist that holds up beautifully.
Ingredients
– 2 cups roasted sweet potato flesh
– 1 cup creamy canned coconut milk
– ½ cup pure maple syrup
– 2 tablespoons arrowroot powder
– 1 teaspoon fragrant ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
– 2 cups finely ground almond flour
– 3 tablespoons chilled coconut oil
– 1 tablespoon cold water
Instructions
1. Preheat your oven to 350°F.
2. Combine 2 cups almond flour and ¼ teaspoon salt in a large bowl.
3. Cut in 3 tablespoons chilled coconut oil until the mixture resembles coarse crumbs.
4. Sprinkle 1 tablespoon cold water over the mixture and stir until a dough forms.
5. Press the dough evenly into a 9-inch pie dish, ensuring it covers the bottom and sides completely.
6. Blind bake the crust for 12 minutes at 350°F until lightly golden. Tip: Use pie weights or dried beans to prevent bubbling.
7. While the crust bakes, blend 2 cups sweet potato, 1 cup coconut milk, ½ cup maple syrup, 2 tablespoons arrowroot, 1 teaspoon cinnamon, and ½ teaspoon nutmeg in a food processor until completely smooth.
8. Pour the filling into the pre-baked crust and smooth the top with a spatula.
9. Bake at 350°F for 45-50 minutes until the edges are set but the center still has a slight jiggle. Tip: Rotate the pie halfway through for even baking.
10. Cool the pie completely on a wire rack for at least 4 hours to allow the filling to set properly. Tip: Chill overnight for cleaner slices.
Makes for a stunning centerpiece with its deep orange hue and speckled spice appearance. The filling sets firm yet velvety, while the crust offers a crumbly, buttery contrast without any dairy. Serve chilled with a dollop of coconut whipped cream or a sprinkle of toasted pecans for added crunch.
Vegan Sweet Potato Pie with Cashew Cream
A perfectly spiced vegan sweet potato pie with silky cashew cream awaits. This dairy-free dessert delivers classic comfort with plant-based flair. Follow these precise steps for flawless results every time.
Ingredients
– 2 large sweet potatoes, roasted until caramelized
– 1 cup raw cashews, soaked until plump
– ½ cup creamy coconut milk
– ¾ cup organic cane sugar
– 2 tbsp fragrant ground cinnamon
– 1 tsp freshly grated nutmeg
– ½ tsp fine sea salt
– 1 prepared vegan pie crust, chilled
– ¼ cup pure maple syrup
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 400°F.
2. Pierce sweet potatoes with a fork and roast for 45 minutes until tender.
3. Cool potatoes completely, then scoop flesh into a blender.
4. Drain soaked cashews and add to blender with coconut milk.
5. Blend on high for 2 minutes until completely smooth.
6. Add cane sugar, cinnamon, nutmeg, and salt to blender.
7. Blend again for 1 minute until fully incorporated.
8. Pour filling into chilled pie crust, smoothing the top.
9. Bake at 350°F for 50 minutes until center is set.
10. Cool pie on wire rack for 2 hours to room temperature.
11. Refrigerate for 4 hours until fully chilled.
12. Drizzle with maple syrup and vanilla extract before serving.
Buttery sweet potato melds with warm spices in a velvety filling. The cashew cream adds luxurious richness without dairy. Serve chilled slices with extra maple drizzle for elevated comfort.
Vegan Sweet Potato Pie with Oat Crust
Kickstart your autumn baking with this wholesome twist on a classic dessert. Perfectly spiced and naturally sweet, it’s a crowd-pleaser that happens to be vegan. No one will miss the dairy or eggs in this satisfying pie.
Ingredients
– 1 ½ cups rolled oats, finely ground
– ½ cup cold-pressed coconut oil, solid
– 2 tablespoons pure maple syrup, grade A
– 3 large sweet potatoes, roasted and peeled
– ¾ cup full-fat coconut milk, canned and well-shaken
– ½ cup organic brown sugar, packed
– 2 teaspoons ground cinnamon, fragrant
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon ground ginger, warm and spicy
Instructions
1. Preheat your oven to 350°F (175°C).
2. Pulse 1 ½ cups finely ground rolled oats in a food processor until they resemble coarse sand.
3. Add ½ cup solid cold-pressed coconut oil and 2 tablespoons pure maple syrup to the processor.
4. Process the mixture until it clumps together when pressed.
5. Press the oat mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
6. Bake the crust for 12 minutes at 350°F until lightly golden; let it cool completely.
7. Scoop the flesh from 3 roasted and peeled sweet potatoes into a large bowl.
8. Mash the sweet potatoes until smooth with no lumps.
9. Tip: For extra creaminess, use a hand mixer on low speed to avoid overworking the mixture.
10. Add ¾ cup well-shaken full-fat coconut milk, ½ cup packed organic brown sugar, 2 teaspoons fragrant ground cinnamon, 1 teaspoon pure vanilla extract, ½ teaspoon fine sea salt, ¼ teaspoon freshly grated nutmeg, and ¼ teaspoon warm ground ginger to the bowl.
11. Whisk all ingredients together until fully combined and silky.
12. Pour the filling into the cooled crust, spreading it evenly with a spatula.
13. Bake the pie at 350°F for 45-50 minutes, until the edges are set and the center jiggles slightly.
14. Tip: To prevent over-browning, tent the crust edges with foil after 30 minutes of baking.
15. Remove the pie from the oven and let it cool on a wire rack for 2 hours.
16. Chill the pie in the refrigerator for at least 4 hours or overnight to firm up.
17. Tip: For clean slices, dip your knife in hot water and wipe it dry before each cut.
Yield a slice that’s velvety smooth with warm spices dancing through each bite. The oat crust adds a nutty, hearty contrast to the creamy filling. Serve it chilled with a dollop of coconut whipped cream for an extra indulgent treat.
Vegan Sweet Potato Pie with Chocolate Drizzle
Kickstart autumn with this decadent vegan pie. Sweet potatoes and chocolate unite for a soul-warming dessert. Perfect for holidays or cozy nights in.
Ingredients
– 2 large roasted sweet potatoes, flesh scooped (about 2 cups)
– 1 cup full-fat coconut milk, chilled
– 3/4 cup packed dark brown sugar
– 1/4 cup creamy cashew butter
– 2 tbsp cornstarch
– 1 tsp ground cinnamon
– 1/2 tsp pure vanilla extract
– 1/4 tsp fine sea salt
– 1 unbaked 9-inch vegan pie crust
– 1/2 cup semi-sweet chocolate chips
– 1 tbsp refined coconut oil
Instructions
1. Preheat oven to 350°F.
2. Combine sweet potato flesh, coconut milk, brown sugar, cashew butter, cornstarch, cinnamon, vanilla, and salt in a blender.
3. Blend on high until completely smooth, about 2 minutes.
4. Pour filling into unbaked pie crust, smoothing the top with a spatula.
5. Bake for 55-60 minutes until edges are set and center jiggles slightly when shaken.
6. Cool completely on a wire rack for 4 hours.
7. Melt chocolate chips and coconut oil in a double boiler over simmering water, stirring constantly.
8. Drizzle melted chocolate over cooled pie in zigzag patterns.
9. Chill for 30 minutes to set chocolate.
Makes a velvety, spiced filling with a crackly chocolate top. Serve slightly chilled with coconut whipped cream. The contrast between cool pie and warm spice is sublime.
Vegan Sweet Potato Pie with Ginger Snap Crust
Boldly spiced and perfectly sweet, this vegan pie delivers classic comfort with a modern twist. Its ginger snap crust adds a warm, snappy contrast to the creamy sweet potato filling. You’ll love how simple it is to make from scratch.
Ingredients
– 1 ½ cups crushed crisp ginger snap cookies
– 6 tablespoons melted creamy coconut oil
– 2 cups velvety mashed roasted sweet potatoes
– ¾ cup rich canned coconut milk
– ½ cup smooth maple syrup
– 2 tablespoons fragrant ground cinnamon
– 1 teaspoon warm ground ginger
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F.
2. Combine 1 ½ cups crushed crisp ginger snap cookies and 6 tablespoons melted creamy coconut oil in a medium bowl.
3. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
4. Bake the crust for 8 minutes, then let it cool completely. Tip: Pressing the crust firmly prevents crumbling.
5. In a large bowl, whisk together 2 cups velvety mashed roasted sweet potatoes, ¾ cup rich canned coconut milk, and ½ cup smooth maple syrup until smooth.
6. Add 2 tablespoons fragrant ground cinnamon, 1 teaspoon warm ground ginger, ½ teaspoon freshly grated nutmeg, ¼ teaspoon fine sea salt, and 1 teaspoon pure vanilla extract, whisking to combine.
7. Pour the filling into the cooled crust, spreading it evenly with a spatula.
8. Bake for 45–50 minutes, until the edges are set and the center jiggles slightly. Tip: Avoid overbaking to keep the filling creamy.
9. Let the pie cool to room temperature on a wire rack for 2 hours. Tip: Cooling completely ensures clean slices.
10. Refrigerate for at least 4 hours or overnight before serving. Lusciously smooth and warmly spiced, this pie boasts a velvety texture that melts in your mouth. Serve chilled with a dollop of coconut whipped cream for extra indulgence, or enjoy a slice as a satisfying breakfast treat—it’s that good.
Vegan Sweet Potato Pie with Walnut Crust
Forget bland vegan desserts—this pie delivers deep, spiced sweetness with a satisfying crunch. Follow these precise steps for foolproof results every time.
Ingredients
– 1 ½ cups raw walnut pieces
– ¼ cup pure maple syrup
– 2 large sweet potatoes (about 2 lbs total), peeled and cubed
– ¾ cup full-fat coconut milk
– ½ cup packed dark brown sugar
– 2 tablespoons cornstarch
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F.
2. Spread 1 ½ cups raw walnut pieces evenly on a baking sheet.
3. Toast walnuts in the preheated oven for 8 minutes, stirring halfway, until fragrant and lightly browned.
4. Transfer toasted walnuts to a food processor immediately to prevent burning.
5. Pulse walnuts until they form coarse crumbs, about 10 pulses.
6. Add ¼ cup pure maple syrup to the walnut crumbs in the food processor.
7. Process until the mixture clumps together, about 15 seconds.
8. Press the walnut crust mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
9. Bake the crust at 350°F for 12 minutes until set and slightly darkened.
10. Remove crust from oven and let cool completely on a wire rack.
11. Place 2 lbs peeled, cubed sweet potatoes in a large pot and cover with cold water.
12. Bring water to a boil over high heat, then reduce to a simmer.
13. Cook sweet potatoes for 15-20 minutes until fork-tender.
14. Drain sweet potatoes thoroughly in a colander.
15. Transfer drained sweet potatoes to a large mixing bowl.
16. Add ¾ cup full-fat coconut milk, ½ cup packed dark brown sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon fine sea salt, and 1 teaspoon pure vanilla extract.
17. Use an electric mixer on medium speed to blend all ingredients until completely smooth, about 3 minutes.
18. Pour the filling into the cooled walnut crust, spreading it evenly with a spatula.
19. Bake at 350°F for 45-50 minutes until the edges are firm and the center jiggles slightly.
20. Cool the pie on a wire rack for 2 hours to set completely.
21. Refrigerate the cooled pie for at least 4 hours before serving.
A velvety smooth filling contrasts beautifully with the crunchy, nutty crust. The spices meld perfectly with the natural sweetness of the potatoes. Serve chilled with a dollop of coconut whipped cream for extra indulgence.
Vegan Sweet Potato Pie with Cinnamon Roll Crust
Craving a twist on classic comfort? This vegan sweet potato pie features a cinnamon roll-inspired crust that’s both flaky and fragrant. Perfect for holidays or cozy nights in.
Ingredients
– 2 cups peeled, cubed sweet potatoes
– 1 cup creamy canned coconut milk
– ½ cup granulated sugar
– 2 tbsp aromatic ground cinnamon
– 1 tsp pure vanilla extract
– ¼ tsp fine sea salt
– 1 store-bought vegan pie crust
– 2 tbsp melted vegan butter
Instructions
1. Preheat oven to 375°F.
2. Boil sweet potatoes in water until fork-tender, about 15 minutes.
3. Drain potatoes and mash until smooth.
4. Stir in coconut milk, sugar, cinnamon, vanilla, and salt.
5. Unroll pie crust into a 9-inch pie dish.
6. Brush crust with melted vegan butter for extra flakiness.
7. Pour filling into crust and spread evenly.
8. Bake for 45 minutes or until filling is set and crust is golden brown.
9. Cool completely on a wire rack before slicing.
Golden and fragrant, this pie boasts a velvety filling with a spiced, buttery crust. Serve warm with a dollop of coconut whipped cream for an indulgent finish.
Vegan Sweet Potato Pie with Date Caramel
Ready to elevate your dessert game? This vegan sweet potato pie delivers deep, caramelized sweetness without dairy. It’s surprisingly simple but impressively flavorful.
Ingredients
– 2 large roasted sweet potatoes, flesh scooped
– 1 cup pitted Medjool dates, soaked until plump
– 1/2 cup creamy canned coconut milk
– 1/4 cup pure maple syrup
– 1 tsp ground cinnamon
– 1/2 tsp freshly grated nutmeg
– 1/4 tsp fine sea salt
– 1 prepared vegan pie crust, unbaked
Instructions
1. Preheat your oven to 350°F.
2. Blend the roasted sweet potato flesh, soaked dates, coconut milk, maple syrup, cinnamon, nutmeg, and salt in a high-speed blender until completely smooth.
3. Pour the filling into the unbaked pie crust, spreading it evenly with a spatula.
4. Bake for 45-50 minutes, until the edges are set and the center jiggles slightly when shaken.
5. Cool the pie on a wire rack for 2 hours to room temperature.
6. Refrigerate for at least 4 hours, or overnight, to fully set.
Just out of the fridge, the pie slices cleanly with a velvety, dense texture. The spiced sweet potato and date caramel meld into a complex, not-too-sweet depth. Serve chilled with a dollop of coconut whipped cream for contrast.
Vegan Sweet Potato Pie with Pumpkin Spice
This vegan sweet potato pie delivers autumn warmth without dairy. The spiced filling bakes into a silky, fragrant dessert that’s perfect for holidays or cozy nights. Trust us, nobody will miss the butter or eggs.
Ingredients
– 1 ½ cups roasted and mashed orange-fleshed sweet potatoes
– ¾ cup full-fat coconut milk
– ½ cup pure maple syrup
– ¼ cup cornstarch
– 2 tsp aromatic pumpkin pie spice
– 1 tsp pure vanilla extract
– ½ tsp fine sea salt
– 1 pre-baked 9-inch flaky pie crust
Instructions
1. Preheat your oven to 350°F.
2. In a blender, combine the velvety mashed sweet potatoes, rich coconut milk, and smooth maple syrup.
3. Blend on high for 45 seconds until completely smooth and free of lumps.
4. Add the cornstarch, fragrant pumpkin pie spice, pure vanilla extract, and fine sea salt to the blender.
5. Blend again for 30 seconds until the mixture is fully incorporated and slightly thickened.
6. Pour the filling into the pre-baked flaky pie crust, using a spatula to scrape the blender clean.
7. Smooth the top with the back of a spoon to create an even surface.
8. Bake at 350°F for 55 minutes until the edges are set and the center jiggles slightly when shaken.
9. Cool the pie on a wire rack for 2 hours to room temperature.
10. Refrigerate for at least 4 hours or overnight until completely firm and chilled.
Keep the texture luxuriously smooth and the spice warmth balanced. Serve each slice with a dollop of coconut whipped cream or a sprinkle of toasted pecans for extra crunch. This pie slices cleanly when cold and tastes even better the next day.
Vegan Sweet Potato Pie with Chai Spices
Gather your ingredients for a dessert that’s both cozy and bold. This vegan sweet potato pie brings warmth with aromatic chai spices and a creamy, dairy-free filling. It’s perfect for fall gatherings or a comforting treat any time of year.
Ingredients
– 1 ½ cups mashed roasted sweet potatoes (from about 2 large, deeply orange sweet potatoes)
– 1 cup full-fat coconut milk (rich and creamy)
– ¾ cup packed dark brown sugar (for deep molasses notes)
– ½ cup cornstarch (fine and smooth)
– 1 tsp ground cinnamon (warm and fragrant)
– 1 tsp ground ginger (zingy and sharp)
– ½ tsp ground cardamom (floral and aromatic)
– ¼ tsp ground cloves (pungent and spicy)
– ¼ tsp fine sea salt
– 1 unbaked 9-inch pie crust (store-bought or homemade, chilled)
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the mashed roasted sweet potatoes, full-fat coconut milk, packed dark brown sugar, fine cornstarch, ground cinnamon, ground ginger, ground cardamom, ground cloves, and fine sea salt.
3. Whisk the mixture vigorously for 2-3 minutes until completely smooth and free of lumps. Tip: Use a hand mixer for an extra creamy texture if preferred.
4. Pour the filling into the unbaked 9-inch pie crust, spreading it evenly with a spatula.
5. Place the pie on the center rack of the preheated oven and bake for 55-60 minutes. Tip: Rotate the pie halfway through baking to ensure even cooking.
6. Check for doneness; the edges should be set, and the center may have a slight jiggle but not be liquid.
7. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. Tip: Chill in the refrigerator for 4 hours or overnight to firm up the filling for cleaner slices.
A velvety texture meets a spiced, aromatic flavor in every bite. Serve it chilled with a dollop of coconut whipped cream or slightly warmed for a cozy dessert experience. The chai spices deepen over time, making it even better the next day.
Conclusion
Ready to delight your taste buds? These 17 vegan sweet potato pie recipes offer incredible variety and flavor for every home cook. We hope you found inspiration to try one (or more!) and would love to hear which became your favorite. Don’t forget to share this delicious roundup on Pinterest so others can enjoy these amazing pies too!
